Chill Out This Summer With a Lavender Lemonade
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Lavender oil has infinite uses and yet lavender buds are underutilized in the kitchen. Thanks to the Kale & Caramel cookbook ($13) by Lily Diamond, here's an easy way to make use of them: a lavender lemonade, sweetened with honey. I envision this drink tasting floral and as relaxing as vacation. I personally can't wait to try it spiked with St. Germain and blended up into an icy slushie. Let the chilling begin.
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Lavender Honey Lemonade
INGREDIENTS
- 2 teaspoons dried edible lavender buds
- 4 cups water
- 2 large lemons, juiced (about 1⁄4 cup plus 2 tablespoons juice)
- 5 to 6 tablespoons honey or sweetener of choice, or to taste
- Ice cubes, for serving
INSTRUCTIONS
Place the lavender buds in a reusable or disposable tea bag or cheesecloth pouch and seal. Bring the water to a boil. Add the sealed bag of lavender. Steep for 10 to 15 minutes, then remove the sachet. Cool completely.
Combine the lemon juice, chilled lavender water, and honey. The steeped lavender water will turn an extraordinary shade of pink! Stir or shake to combine, and serve over ice.