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Lavender Lemonade

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    Citrus juice enlivens this brew while lemon zest adds depth of flavor. Use organic fruit to avoid detergents and dyes in the rind.
    Body+Soul, July/August 2006
    • Prep Time 10 minutes
    • Total Time 25 minutes, plus cooling
    • Yield Serves 4
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    Ingredients

    • 4 lemons
    • 1/2 cup dried lavender
    • 1/2 cup raw honey

    Directions

    1. 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.
    2. 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.

    Recipe Reviews

    • fleur8915
      29 Jun, 2011

      culinary lavender would be best. fresh lavender from your garden would be dirty and it wouldnt have the concentrated flavor that dried lavender does.

    • KandDMommy
      10 Jun, 2011

      Does anyone know if FRESH vs. dried herbs can be used in these recipes?

    • rsvoboda
      8 Jul, 2009

      Can any type of lavender be used?

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