Lavender lemonade

By Mary Berg
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Best enjoyed as a warm up before happy hour. 



  • 4 cups water, divided
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons dried food grade lavender*
  • 3/4 cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • Fresh lavender, for garnish


  1. In a small pot set over medium high heat, combine one cup of the water with the sugar and honey and bring to a boil.  Allow this bubble away until all of the sugar has dissolved.  Remove this simple syrup from the heat and add the dried lavender.  Allow this to steep for 20-30 minutes then strain out all of the lavender flowers.  Place your lavender simple syrup in the fridge to chill completely.
  2. When the simple syrup is cool, pour it into a pitcher with the remaining three cups of water, lemon juice, and lemon zest.  Top with a good helping of ice and stir to chill.  Serve on ice with some fresh lavender for garnish.
  3. *Make sure you buy your dried lavender from a food supplier (like a bulk food store) so that it has been treated and washed to remove any pesticides


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