There are certain flavours, scents, foods and drinks that make us feel all summery when we have them and homemade lemonade is one of them for me. But another thing that really makes me know its summer is lavender. I love to fuse the two of them, and today I want to share two things with you, lavender lemonade plus lavender sugar.
First The Lavender Lemonade
Nothing beats the heat better than homemade lemonade on a hot summer’s day and as I mentioned I love to add lavender to mine. Apart from turning the lovely drink an attractive pinky colour it adds a lovely floral under tone to the drink.
The recipe is lovely even if you are not a fan of floral flavours. The lavender does add something special and makes this super summery 😀
I only added in 150 grams (a scant 3/4 cup) but I like my lemonade to have a tart kick, but more can be added once made if you prefer a sweeter drink.
Just add sugar to the glass once poured, the lemon juice will dissolve the sugar giving you a sweeter drink.
While the flowers are in season I like to pick a few and dry them out so I can add them to a jar of sugar to be enjoyed throughout winter. Giving me a little taste of summer to my cakes or even to my tea in the cold wintery months.
It’s a really simple 5 minute process (minus the time it takes to dry the flowers!). Simply pick a few flowers, tie them together and hang them upside down for a few days to a week. Once dried out fill your jar with sugar and push the flower in and seal.
Then every few days for the first couple of weeks give the sugar a good shake to make sure all of the sugar gets infused.
And hey presto in a couple of weeks you have lavender infused sugar. You can either leave or take out the dried flowers the preference is yours. Though if you decide to leave them in be careful when using it as you don’t want dried flowers floating in your cake batter or tea…. then again maybe you do!
Do you like floral flavours? What do you add them too? I’d love to know 😀
- 15 grams dried or fresh lavender heads, (1/2 cup)
- 500 millilitres Boiling water, (2 cups and 4 teaspoons)
- 150 grams granulated sugar, (a scant ¾ cup)
- 1.2 litres cold water, (5 cups)
- 5 ripe lemons
- 350 grams sugar - caster or granulated, (1 and ½ cups)
- 5 stems lavender - dried
- In a large pan add the boiling water and flowers to a pan and slowly bring it back to the boil. And allow it to simmer for a couple of minutes. Turn off the heat and allow to steep for 10 minutes.
- After the 10 minutes are up strain the liquid through a fine mesh strainer.
- Add the sugar and stir till it has dissolved. Then add in the cold water.
- Juice your lemons or if you prefer squeeze them straight into the pan but you may need to strain your drink again. The drink should turn a nice pinky colour as the lemon juice is added. Chill then serve when needed.
- Kept in the fridge the lemonade will keep well for 3 days.
- Serialise and dry your jar. You need to make sure your jar is fully dry otherwise it may spoil the sugar.
- Weigh out your sugar and pour it into the jar. Add your dried flowers to the sugar and seal. Shake it up every few days and in a few weeks you will have lavender infused sugar. Kept in an airtight jar the sugar (and resealed after use) will keep for at least a year. That is how long it took me to finish the jar from last year!