One of my favorite times of year in my garden is when the citrus ripens. Lemons vary in their tartness. This recipe, while it calls for a sweetener, is one I usually make without sweetener since my Meyer Lemons are less acidic. So know your lemons. Lavender adds a smooth floral component as well as visual appeal.
In my Crown Island novel Hibiscus Heights, it’s a favorite at Deb Whitaker’s home. Enjoy nature's bounty.
Ingredients
Lavender Simple Syrup
- 1 cup water (240ml)
- 1/2 cup granulated sugar (100g)
- 2 tablespoons dried culinary lavender buds (or 1/4 cup fresh)
Lemonade:
- 1 cup fresh lemon juice (240ml, about 6-8 lemons)
- 4-5 cups cold water (960ml – 1.2L)
- Ice cubes
- Lemon slices and lavender sprigs for garnish
Sugar Substitute Options for the Syrup:
Honey: 1/3 cup honey (115g) + 3/4 cup water (180ml)
Stevia: 2-3 tablespoons granulated stevia (adjust to taste)
Monk Fruit: 1/4 cup monk fruit sweetener (follow package ratios)
Agave Nectar: 1/3 cup light agave (115g) + 3/4 cup water (180ml)
Instructions:
- Make lavender syrup using your chosen sweetener. For granulated sweeteners, bring water and sweetener to a boil with lavender, simmer 5 minutes, then steep 30 minutes. For liquid sweeteners (honey/agave), heat water with lavender first, then stir in sweetener off heat. Strain and cool completely.
- In a large pitcher, start with 2-3 tablespoons of syrup mixed with lemon juice. Add cold water and taste. Adjust sweetness gradually.
- Chill an hour before serving over ice with garnishes.
