Since lavender is blooming, the lemons are ripe and the bees are buzzing this time of year, this is the perfect drink for a Springtime refreshment packed with plenty of Vitamin C. Lavender is a wonderful medicinal herb, and once dry, it can be made into teas and tinctures that calm the nerves and help you to sleep. But if you buy lavender for culinary or medicinal purposes make sure you get it organic at a health food store or somewhere you can trust, because it is often heavily sprayed with pesticides and chemicals to preserve its color in places like craft stores.
Lavender Honey Lemonade Recipe
- 1 cup Raw Honey (Local is ideal!)
- 5 cups Filtered water
- 1 Tbsp. Dried, Organic Culinary Lavender (or 1/4 cup Fresh Lavender Blossoms, crushed)
- 1 cup Fresh-Squeezed, Organic Lemon Juice, strained
- Ice Cubes
- Lavender Sprigs and Lemon Slices for garnish
- Bring 2 1/2 cups water to boil in a medium pan.
- Remove from heat and add the lavender to the water, cover and let steep at least 20 minutes.
- Add honey, stirring until dissolved. (Adding honey after the water has cooled a bit keeps the active properties of honey intact.)
- Let sit for another 20 minutes to an hour.
- Strain mixture and discard lavender.
- Pour infusion into a glass pitcher.
- Add fresh organic 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 and lemon slices.
Note: DO NOT use lavender essential oil in this recipe. Consuming lavender oil can be toxic and cause allergic reactions.