A sweet and refreshing limeade with a touch of lavender.
I spent my week debating what lavender recipe to try out after I recently bought a big bush of it. I was tempted to use it for lavender tea but then again, it’s summer and I couldn’t publicly admit that I am a crazy person who drinks hot tea while it has 30C outside. No, I decided to go for something more publicly acceptable and make lemonade or rather limeade with it. Gosh, was I glad I did! This is hands down the best thing I’ve ever drunk in my life! (Or is it drank? I’m not sure, I get my grammar confused when I’m excited). I know that us bloggers tend to exaggerate and use the word “best” a lot, but I am 100% serious here.
I love limeade as well as lemonade, I really do. But after tasting the delicate flavor of lavender limeade I feel as though there is no going back for me. Every time I make a syrup now, I’ll be tempted to toss some lavender into it! So do be warned, this recipe is addictive!
Lavender is one of those things that you only enjoy in small portions. The flavor is so subtle, it’s more of an aftertaste than anything else. Because it has such a delicate flavor, I decided to use limes instead of lemons. While limes are just as refreshing as lemons, they don’t have this strong overpowering flavor that lemons do. This makes them a great carrier for weaker flavors such as lavender.
For this recipe we are making a mix between a lime syrup and a simple syrup. It’s important that you bring the lime juice, water and sugar to a boil so that the sugar crystals dissolve completely. Afterwards you add in the fresh lavender and let it infuse the syrup for at least 4 hours. Yup, this isn’t a recipe that’s done in 5 minutes. You don’t, however, want to cut any of that time away because the lavender needs this time to release all it’s delicious flavor.
Is there a specific kind of lavender you should use? Not really, as every kind of lavender is edible. You do, however, want to make sure it wasn’t treated with pesticides before using it to make a beverage. Also be sure that there are no bugs on your lavender before tossing it into the syrup.
I personally am not concerned about consuming food coloring. If you are, you can simply omit the food coloring. It will still be tasty 🙂
refreshing, sweet with notes of lavender
- Bring lime juice, water and sugar to a boil. Remove from heat.
- Add in the fresh lavender flowers and let infuse for 2 hours.
- Strain into a carafe and discard the lavender.
- Optional: Dye purple by using Wilton violet and rose food colors. Add only a small amount with a toothpick, adding more if necessary, until you reach the desired color.
- Fill into a clean bottle.
- Serve with sparkling water, ice cubes and lime slices for decor.
- This recipe yields 1 small bottle of lavender syrup. Feel free to double the recipe.