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Lavender Lemonade
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Lavender Lemonade Plus Lavender Sugar

Summery flavours of lemon and lavender infused to make this refreshing drink. And the fragrant aroma of lavender infused with sugar.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Jams / Sauces / Drinks
Cuisine: British
Servings: 2 litres (approx. 8 cups) Lemonade and 350 grams (1 and 1/2 cups) Lavender sugar
Author: Emma


For the Lavender Lemonade

  • 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 3/4 cup)
  • 1.2 litres cold water (5 cups)
  • 5 ripe lemons

For the Lavender Sugar

  • 350 grams sugar - caster or granulated (1 and 1/2 cups)
  • 5 stems lavender - dried


First the lavender lemonade

  • 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.

The lavender sugar

  • 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!