LAVENDER LEMONADE WITH HONEY RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 6
Steps:
- Bring 2 1/2 cups water to boil in a medium pan Remove from heat and add honey, stirring to dissolve. Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste Strain mixture and discard lavender Pour infusion into a glass pitcher Add lemon juice and another 2 1/2 cups of cold water. Stir well. Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs. Sit on the porch a spell and enjoy!
LAVENDER & HONEY LEMONADE
I know the name sounds strange, but the light aromatic lavender flavor and scents in this drink, coupled with the fact that it is easy to put together and can be made by the pitcher, make it a great companion for summer lunches (and dinners) on the back deck. Make sure you have a really big or several pitchers for this recipe, it yields quite a bit.
Provided by Cara J Mastrangello @Rokkrz
Categories Cocktails
Number Of Ingredients 14
Steps:
- First, in a saucepan over medium heat, bring the water and honey to a boil, stirring constantly to make sure the honey gets completely dissolved. When the honey is completely dissolved and water is still boiling, add the lavender leaves and remove from heat. Let it steep for about 20 minutes off heat. Using a fine strainer, pour the mixture through to strain out the lavender pieces.
- In a large pitcher, mix the lemon juice, additional water, and lavender mix. Stir in vodka (start with 2 cups and taste. If you feel you need more, then add extra) If desired, stir in fresh berries or sprigs of fresh mint or basil.
- Refrigerate until ready to serve. Pour over a glass 1/2 filled with ice, garnish with sliced lemon and mint leaves for a nice presentation. This is also a great drink made virgin that the whole family can enjoy!
HONEY-LAVENDER LEMONADE
Provided by Damaris Phillips
Categories beverage
Time 8h30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Combine the honey, lavender buds and 3 cups water in a saucepan over medium heat. Bring just to a boil, stirring to dissolve the honey. Set aside and allow to cool completely, then cover and refrigerate overnight.
- Add the lavender sprigs and the lemon juice to a large measuring cup and muddle to release the lavender oils. Strain the honey-lavender water and combine it with the muddled lemon juice. Let sit for 15 minutes before removing the lavender sprigs. Divide the lemonade between two 2-cup to-go containers. Refrigerate until ready to serve.
- Divide the vodka, if using, between the containers. Add some frozen grapes to keep the drink cold! Serve.
LAVENDER LEMONADE
I never knew you could cook with lavender until I was on vacation in France. I was served a refreshing lavender and vanilla scented lemonade that just hit the spot on that warm, sunny afternoon. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 37g carbohydrate (34g sugars, Fiber 0 fiber), Protein 0 protein.
LAVENDER LEMONADE
You'll be surprised by what a natural pairing soothing lavender and lively citrus make in this refreshing brew.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Using a vegetable peeler, remove zest from two lemons, leaving white pith behind. Squeeze all of the lemons for 2/3 cup juice and set aside. In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially cover the pot, lower the heat, and simmer for 10 minutes.
- Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved. Stir in lemon juice. Let cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and serve immediately.
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