This lavender and honey lemonade is another refreshing summer beverage to add to my favorites list! It combines tart, sweet and floral flavors perfectly. This recipe was inspired by a recent mini road trip that I took with my two favorite gals to the Mt. Shasta Lavender Farms.
I have been wanting to visit these lavender farms for years. Finally my mom, daughter and I decided to make a day of it. As you can see from the photos the view alone was worth the drive!
We roamed the lavender fields filling our baskets with fresh cut sprigs. My little helper was getting overheated and a bit worried about the thousands of bees buzzing around us. Once finished we took our lavender back to the cottage to be bundled and wrapped.
Exhausted from a hard days work in the fields, somebody was thirsty! She slurped down about five glasses of lavender lemonade . . . luckily they are complimentary. The next morning she requested ‘flower field lemonade’. I aim to please, so I began whipping up a batch of Lavender and Honey Lemonade.
It was a wonderful trip with gorgeous scenery and a very fragrant drive home.
This lemonade is made with four ingredients: Lemons, water, honey and lavender . . . pure and simple. Lavender is said to have a calming affect so I call this my Mellow-Yellow-ade.
- 2 cups Filtered Water
- 1 cup Honey * I used local orange blossom honey
- 2 tsp Dried Culinary Lavender Flowers**
- 1 cup fresh Lemon Juice about 4 large lemons
- 2 cups Cold Filtered Water or more to taste
Heat 2 cups water and 1 cup honey over medium heat until liquid begins to lightly simmer. (5-10 minutes)
Add lavender and simmer for 2-3 minutes.
Remove from heat and set aside to steep for 20 minutes.
Pour liquid through mesh strainer and discard lavender.
Chill liquid in refrigerator. (about an hour)
In a pitcher combine the lavender honey liquid, 1 cup lemon juice and 2 cups cold filtered water.***
Serve over ice.
Garnish with lemon wedges and lavender sprigs. (optional)
*The color of the lemonade will be determined by how dark your honey is. Sugar will produce a light colored lemonade.
**Culinary lavender is not chemically treated.
***For a milder tasting lemonade add more water.
Adapted from Taste of Home
“The air was fragrant with a thousand trodden aromatic herbs, with fields of lavender, and with the brightest roses blushing in tufts all over the meadows. . . .” – William Cullen Bryant