Lavender Lemonade
Right now, our lavender plants are in full bloom, filling the air with that intoxicating floral scent, along with our neighbor's visiting bees!
Our Meyer Lemon + Green Coriander Shrub adds just the right amount of citrus complexity, while the homemade lavender syrup brings that gentle floral note without tasting like a bath bomb. It's sophisticated enough for a dinner party but simple enough to sip on the porch after a long day.
Ingredients:
- 1 tablespoon Meyer Lemon + Green Coriander Shrub
- 1 tablespoon lavender syrup
- Juice of half a lemon
- 8 oz cold water or sparkling water
- Plenty of ice
- Fresh mint leaves and lemon slices for garnish
Instructions: In a 12 oz glass, combine shrub, lavender syrup, and fresh lemon juice. Add ice to fill glass halfway, then top with cold water or sparkling water. Stir gently to combine and garnish with fresh mint leaves and a lemon slice. Serve immediately and enjoy!
Lavender Syrup Recipe
Ingredients:
- 1 cup sugar
- 1 cup water
- 2 tablespoons culinary lavender
Instructions: Simmer sugar and water until sugar dissolves completely. Remove from heat and let cool completely. Add culinary lavender and let sit for 8 hours or overnight. Strain and bottle the syrup. Refrigerate for up to 2 weeks.
Pro tip: Letting the lavender steep in the cooled syrup (rather than hot) extracts all that lovely floral flavor without any bitter notes. The overnight wait is absolutely worth it!
