These sunny summer days call for a cold, refreshing drink. Made with local ingredients, you’ll want to pour yourself a glass of this savory honey lavender lemonade from Indigo Lavender Farms! Read about their lavender story in our summer Partners magazine.
Prep time: 20 minutes
- 1 cup raw honey
- 5 cups purified water
- 1 tablespoon dried, organic culinary lavender (or ¼ cup fresh lavender blossoms, crushed)
- 1 cup lemon juice (fresh squeezed)
- 2-3 sprigs lavender (for garnish)
Instructions:
- Bring 2 ½ cups purified water to boil in a medium pan.
- Remove from heat and add honey, stirring to dissolve.
- Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste. You can put the lavender into a tea infuser or reusable tea bag for easier clean up.
- Strain mixture and compost/discard lavender.
- Pour infusion into a glass pitcher.
- Add lemon juice and approximately another 2 ½ cups of cold water, to taste. Stir well.
- Refrigerate until ready to use, or sit on the porch and pour into tall glasses half-filled with ice to enjoy!
Makes 4 servings
To view the summer 2024 issue of Partners magazine in its entirety, click here.
