Lavender Lemonade

Ingredients

• 5 lemons Lemon (zested and juiced to yield 1 cup fresh lemon juice)
• 1 cup Lemon Juice (freshly squeezed)
• 1 cup Granulated Sugar (for simple syrup)
• 2 tablespoons Dried Lavender Buds (food‑grade, culinary lavender)
• 1 cup Water (for the lavender simple syrup)
• 4 cups Water (to dilute the lemonade; adjust to taste)
• as needed cubes Ice Cubes (for serving)
• 4 sprigs Fresh Lavender Sprig (optional garnish)

Instructions

1. Zest Lemons

   Using a vegetable peeler, zest the colored part of 4‑5 lemons directly into a small saucepan, one lemon at a time to avoid over‑zesting.

   Time: PT5M

2. Juice Lemons

   Juice the same lemons until you have 1 cup of fresh lemon juice, adding the juice to the pan with the zest.

   Time: PT5M

3. Make Lavender Simple Syrup

   Add 1 cup granulated sugar, 2 tbsp dried lavender buds, and 1 cup water to the saucepan.

   Time: PT2M

4. Heat Syrup

   Place the saucepan over medium heat and stir occasionally until the mixture reaches a gentle simmer.

   Time: PT5M

   Temperature: medium

5. Steep Lavender

   Remove the pan from heat, cover, and let the lavender infuse for 15 minutes.

   Time: PT15M

6. Strain Syrup

   Pour the dark lavender‑infused syrup through a fine mesh strainer into a clean pitcher, discarding zest and buds.

   Time: PT2M

7. Add Lemon Juice

   Stir in the 1 cup fresh lemon juice; the high acidity will shift the pH, turning the syrup bright pink.

   Time: PT1M

8. Dilute and Serve

   Add 4 cups cold water (or more to taste), stir, then pour over ice into glasses and garnish each with a sprig of lavender.

   Time: PT3M

Nutrition Facts

Calories

210

Protein

0g

Carbohydrates

55g

Fat

0g

Fiber

0g