Nothing says summer like a refreshing glass of ice-cold lemonade. I make Lavender lemonade basically the same way I prepare Italian limonata (lemonade). It begins with making a simple syrup with granulated sugar and water. The difference is I use lavender sugar. Lavender lemonade is delightfully different than any other lemonade I have tasted. It has a lovely delicate floral note with an enticing aroma and taste. This recipe makes 2 servings. I serve it with lavender Biscotti.
- 1 cup lavender sugar
- 1/2 cup water
- 1 cup lemon juice, freshly squeezed
- 1 cup cold water
- In a small saucepan, prepare a simple syrup by combining lavender sugar and 1/2-cup water. Simmer until the sugar is dissolved (about 5 minutes). Remove from heat, let cool. I must warn you that the color of the simple syrup will not be what you expect, as it is not lavender in color nor pink. It will be a dark greyish color. However, once you add the fresh lemon juice, it turns a shade of pink as in the photo above.
- After the mixture has cooled, transfer to another container (I use a mason jar). Store the simple syrup in the refrigerator. (Keeps for several weeks).
To Prepare the Lavender Limonata:
Mix the lemon juice with the simple syrup and 1-cup cold water. Refrigerate until ready to use.
To serve, fill 2 glasses with ice, pour in Limonata and garnish with a slice of fresh lemon or a Sugared Lemon Slice.