Today I’m sharing my recipe for lavender lemonade which has quickly become a favorite for myself and Thomas. We’ve made it two weekends in a row and it certainly doesn’t last very long in the fridge because it’s so refreshing! The lavender is really what makes this a standout. If you have any upcoming summer parties or even just want a poolside refreshment, try making it!
When Thomas and I first discovered Native Foods we were obsessed with their lavender lemonade and watermelon fresca! Both are so delicious, Thomas actually mixes the two together! Anyways at the time Native Foods was located about 45 minutes away from us so it would be quite a drive to get there. So it didn’t take long for us to recreate their delicious drinks at home. We’ve made both the lavender lemonade and watermelon fresca and they are fairly easy and inexpensive to make. While I’m sharing the lemonade recipe today, I’m already thinking I will need to make the watermelon fresca again so I can share the recipe on here!
The trick to sweet and not too tart lemonade is using Meyer lemons. While Whole Foods sells them, I know they can sometimes be hard to find in stores. So I recommend going to the farmers market to get them, most have them for a good deal and you can also pick up lavender while you’re there! Plus it’s always fun to spend summer mornings at the farmers market picking up fresh produce!
Vegan Lavender Lemonade
1 1/4 cups lemon juice (about 12 meyer lemons, juiced)
3 tablespoons dried culinary lavender
1 cup organic cane sugar
3 cups filtered water, divided
1. Bring 1 cup of water to a boil and pour over the lavender. Let steep for 10 minutes and then drain into a pitcher through a fine-mesh strainer.
2. Mix in the sugar, lemon juice, and remaining 2 cups of filtered water. Stir well until the sugar has dissolved.
3. Chill in the fridge or add in ice. Serve and enjoy!