My parents have the magic touch when it comes to growing lavender. Each summer their yard is filled with the gorgeous fragrance and elegant flowers. It is probably because of that that I have such a fondness for this herb.

When I was in college a friend introduced me to aromatherapy, and I was hooked. It soon seemed, however, that I always came back to my favorite, which is lavender.

Therapeutically lavender is so beneficial and it’s uses are endless. Culinary-wise, it provides a distinguished yet subtle flavor. Yesterday I made a lovely pitcher of lavender mint lemonade, and I am sipping it now as I type.

I made a lavender simple syrup, which is just sugar and water (equal parts) in a pot until boiling, then remove from heat and add fresh lavender flowers. I just eyeballed the measurements with what I had on hand, so maybe 1/2 cup sugar and 1/2 cup water, and 1/3 cup lavender. Keep in mind I used fresh lavender, so the amount would be different if using dried. I let the lavender steep about 20 minutes in the syrup, then poured it into a pitcher. From there, I squeezed two lemons and added water to fill, and lots of ice. I then tore some mint leaves into small pieces and pressed them to the bottom of the pitcher with a wooden spoon, crushing them a bit to release their oils.

I thought this was the perfect summertime beverage. My kids on the other hand, not so much. They would have liked it sweeter. If I do make them a pitcher again, I will add honey. Honey makes everything better! Happy sipping!

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