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Perk up your party with this unique lemonade recipe from
I first tasted Lavender Lemonade many years ago at the Vermont State Fair. I’ve always wanted to make it, but could never get lavender to grow in any of the places I lived… until now. Here in Virginia I’ve managed to produce two giant, runaway lavender bushes that get bigger every year. Now I’m sorry I planted them behind the garage. I would have given them a more prestigious spot if I’d known they were going to actually live!
I haven’t tried it, but I bet this would make a fabulous summertime cocktail with a little vodka or gin mixed in. If you don’t have any lavender, you may want to try the quickie recipe for super-refreshing sparkling lemonade that follows.
1 cup sugar
About ¼ cup fresh lavender blooms, stripped from their stems*
1 cup freshly squeezed lemon juice, strained.
- Make a simple syrup by combining the sugar with 2 ½ cups water in a saucepan and boiling until the sugar dissolves, about 1 minute. Remove from heat, add the lavender blooms and cover. Let stand for 1 hour, or up to 4 hours. Strain syrup and discard lavender.
- Pour lavender syrup into a pitcher. Add lemon juice and 2 ½ cups water. Stir, taste, and adjust to your liking, adding more lemon juice or water if desired. Refrigerate until ready to serve.
* Culinary lavender can be found in farmer’s markets if you aren’t lucky enough to have some growing behind your garage.
SHORTCUT SPARKLING LEMONADE
Thaw a 6-ounce can of frozen lemonade concentrate in a large pitcher. Squeeze in the juice of one lemon. Cut a second lemon into thin slices and add to the pitcher. Just before serving, pour a bottle of chilled seltzer into the pitcher and stir.
If you’d like to make Pink Lemonade, add a splash of grenadine.
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