I must confess I am not an overly floral person but this recipe is just the right amount of lavender. It pairs so well with the tartness of the lemons and the sweetness of the simple syrup that I was surprised how much I really enjoyed it the first time I had it. I also like to rim the glasses sometimes with our French Lavender Sugar for extra sparkle.
For the simple syrup:
2 cups water
½ cup sugar
¼ cup agave nectar or honey
3 Tbsp dried French Lavender
For the Lemonade:
2 cups freshly squeezed lemon juice
4 cups water
1 lemon, sliced (for garnish)
To make the simple syrup, combine two cups of water and sugar in a small saucepan over medium high heat, bringing to a boil and whisking until sugar is dissolved. Remove from heat and stir in agave nectar and dried lavender.
Cover for about 15 minutes, allowing mixture to steep. Strain lavender, pressing to making sure to release all juices and syrup.
In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and water. Feel free to add one or two drops each of blue and red food coloring to give it a lovely purple color.
Chill for at least 2 hours and serve over ice. Enjoy!