A Little Lavender Goes a Long Way
Lavender is edible, though English lavender and Provence lavender are most often used for culinary purposes. Here’s the tip with lavender: It doesn’t take much. Use it sparingly, like rosemary (which would also be terrific in lemonade, by the way). Too much and your lemonade may taste like expensive soap. But just a little? Lovely. Many thanks to my friend Kori Farrell who introduced me to this lavender lemonade!
Choosing Culinary Lavender
Although all varieties of lavender are edible, some are not as good for cooking. To be safe, stick with English or French lavender varieties, which won’t be soapy or bitter. Be sure to purchase culinary lavender and not just any old lavender. Where can you get it? Look in the spice aisle or get organic varieties online. Do not use lavender essential oil or lavender extract. The flavor will be too strong.
More Refreshing Homemade Lemonade Recipes
Strawberry Lemonade Watermelon Lemonade Homemade Pink Lemonade Blended Whole Lemon Lemonade Perfect Lemonade
While all varieties of lavender are edible, English lavender and Provence lavender are most often used for culinary purposes. If you use fresh garden flowers, make sure they have not been sprayed with pesticides. Do not use florist flowers. Pour the sugar over the flowers, and use your (clean) fingers to gently rub the flowers into the sugar. Note that the ice will melt eventually, further diluting the drink. Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation if you so desire.
