Blueberry Lavender Lemonade (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¾ cup (180 ml) honey or white sugar, sweeten more or less as you like
02 -
1 cup (240 ml) fresh lemon juice, squeezed (about 6–8 lemons)
03 -
2 tablespoons dried lavender, just the kind you can use in food
04 -
2 cups (300 g) blueberries, fresh or defrosted if frozen
→ Liquids
05 -
6 cups (1.4 litres) water all together (split: 2 cups to make syrup, 1 cup goes with blueberries, and 3 cups for the last mix)
→ For Serving
06 -
As many ice cubes as you want
07 -
Toss in extra blueberries, lemon wheels, and lavender sprigs to make it look nice
# Instructions:
01 -
Let the dried lavender steep in a covered hot sugar syrup (water plus your honey or sugar). Take the pot off the heat and leave it for half an hour. Strain out the flowers with a fine mesh, cool it off before using, and toss the leftover bits.
02 -
Cook up blueberries with one cup of water in the same pot. Keep an eye out—they’ll go soft fast in about 5 minutes. Pour everything into your blender and blend it smooth. Pour this through a mesh strainer so all the little seeds and skins get left behind.
03 -
Pour the blueberry puree, cooled lavender syrup, and squeezed lemon juice into a big pitcher. Swirl it all together. Tip in your last three cups of cold water and give everything another good stir. Try a taste and tweak it with more honey for sweet or a bit more lemon if you want it zingier.
04 -
Pop the pitcher in the fridge for at least a couple of hours. This helps the flavors come together and the color gets even better.
05 -
Fill up glasses with ice and pour the drink over. Top things off with bobs of blueberries, slices of lemon, and a sprig of lavender if you’re feeling fancy.
# Notes:
01 -
Want a stronger lavender taste? Let it soak for about 45 minutes, but keep checking—too long can make it taste kinda bitter.