Ingredients
- 6 cups water 1,362 grams, divided
- ½ cup granulated sugar 100 grams
- ¼ cup honey 88 grams
- 3 tablespoons dried culinary lavender 8 grams, plus more for garnish
- 2 cups freshly squeezed lemon juice 454 grams, from 10-12 lemons
- Blue or purple food coloring optional, to enhance color
- Lemon slices optional, for garnish
Instructions
- Over medium heat, combine 2 cups of water and the sugar, bringing to a boil until the sugar is dissolved. Turn off the heat and stir in the honey and lavender.
- 6 cups water,½ cup granulated sugar,¼ cup honey,3 tablespoons dried culinary lavender
- Allow the mixture to steep for 2 hours (less if you want less of a lavender taste).
- Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!
- In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and the remaining 4 cups of water.
- 2 cups freshly squeezed lemon juice,6 cups water
- Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Makes the lemonade especially cute for those brunches! Serve over ice.
- Lemon slices,Blue or purple food coloring