Blueberry Lavender Lemonade
This blueberry lavender lemonade is refreshing, floral, fruity, and just the right amount of fancy without being too fussy.
Ingredients
Equipment
Method
- Add the blueberries and the 3 TABLEspoons of sugar to a large pot and use a spoon or potato masher to crush the blueberries. Stir to evenly distribute the sugar.12 oz blueberries, 3 TABLEspoons granulated sugar
- Cover the blueberries with a vented lid and allow to reduce over medium heat about 10 minutes. It should resemble a chunky blueberry syrup once done.
- Add the water to the pot, stir, and turn the heat up to high. Once the water starts to simmer (do not let it boil) turn the heat off then add the lavender buds.7 cups water, 2 tablespoon culinary lavender buds
- Cover and allow the lavender to steep for a minimum of 10 minutes but no more than 20 minutes.
- Strain the blueberry/lavender mixture through a fine-meshed strainer into a pitcher using a spoon to press any excess liquid out of the blueberries.
- Add the lemon juice and more sugar to taste, stirring until the sugar is completely dissolved.I usually use ½ a cup to a full cup of sugar when making this lemonade.½ cup lemon juice, additional sugar to taste
- Refrigerate until cold and serve over ice. Garnish with a lemon wedge and sprig of mint as desired. Best enjoyed within 2 weeks for optimal flavor.mint, lemon wedges
If you have an electric kettle use the "french press" option (if available). Add the hot water to the pot and continue with the next step!
Nutrition
Notes
- Don't skip cooking the blueberries - you'll end up with a thickened juice that's more like a smoothie. Cooking breaks down some of the natural pectin in blueberries and potentiates the blueberry flavor.
- Avoid blending the lavender buds. Friction encourages tannin release from the lavender buds, which will make the lemonade bitter and overly floral - almost like soap. Pressing the lavender and blueberries through a strainer is sufficient to get out all the juice.