With a penchant for warm sunshine, we found ourselves at the Oregon Lavender Farm harvesting summer bouquets of lavender. Seduced by the sweet and intoxicating aroma, we sauntered amidst blooming fields of sun soaked indigo. Honey bees were buzzing as they gathered nature’s offering to make a florid, heady brew. The majestic mountain rose softly behind the landscape, presenting an encompassing sea of lavender blue.
The lavender lemonade from the Oregon Lavender Farm was so delicious I learned how to make some of my own using the recipe below.
Lavender Honey Lemonade
1/2 cup honey
5 cups water
1 tablespoon dried culinary lavender (or 1/4 cup fresh lavender blossoms)
1 cup fresh-squeezed lemon juice, strained
Lavender sprigs for garnish
Combine honey with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the honey. Add the lavender to the honey water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours). Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups of cold water. Stir well. Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.
Tips: I let my lavender honey water stand for 3 hours and it took 5 large lemons to make a cup of fresh lemon juice. Less honey may be used depending on how sweet you like your lemonade. This recipe yields about 5 servings.
Did you know?
The name lavender comes from the Latin word ‘lavare’ meaning ‘to wash’, and was used as a ritual bathing herb in ancient Rome.