Lavender Lemonade ... you'll fall in love with its beautiful and calming shade of pink, and its fragrant floral flavor of lavender.
I am absolutely enamoured with this lavender lemonade.
Isn't it beautiful?
Such a calming and comforting shade of pink. Like the inside of a polished seashell. You know, those big ones you hold up to your ear and you're supposed to hear the ocean?
On a recent mountain cabin get-away girls' weekend with one of my friends, we went poking around some shops in a little mountain town. I stumbled across a section in the back corner of one of these little shops dedicated to lavender products from Mountain Farm, a lavender (and blueberry and dairy goat) farm in the Appalachian Mountains of western North Carolina.
Since many of the products had to do with cooking, I ... of course ... 'got stuck' in this corner for quite some time ... reading all the product labels, my mind swirling with ideas.
I'd never cooked with lavender. And I was intrigued. I swear I could have bought every product in there.
I settled on just three. Pretty good restraint on my part, if I do say so myself.
One of them was this A Taste of Lavender cookbook from Mountain Farm, with a little packet of dried lavender in the back.
As soon as I got home I gave Mountain Farm's lavender lemonade recipe a try.
And I love it. Lemonade infused with the florally fragrant taste of lavender. But not too much, so it's overpowering. It was just right to me.
Over ice, a tall glass of lavender lemonade is perfectly refreshing on a hot summer day. Yup, I'll be making lavender lemonade again ... for sure.
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Source: Adapted from A Taste of Lavender: Culinary Delights from Mountain Farm compiled by Linda Thompson & Marilyn Cade
- 4 sprigs fresh lavender (flowers & stems) or about 1 T. dried lavender flowers
- 1 1/2 c. granulated sugar
- 1 c. fresh lemon juice (about 6 lemons)
- 1/4 c. fresh lime juice (about 2 limes)
- 2 quarts water
- Bring water and sugar to a boil in a large saucepan. When sugar is dissolved, remove from heat.
- Add lavender, lemon juice, and lime juice. Cool to room temperature, strain, and chill.
- Serve over ice garnished with lemon slices and lavender sprigs.
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