Lavender Blueberry Lemonade

This blueberry lavender lemonade is refreshing, floral, fruity, and just the right amount of fancy without being too fussy.

Prep Time: 20

Total Time: 20

Course: Drinks, Happy Hour

Cuisine: American

Keyword: blueberry lavender lemonade, blueberry lemonade, lavender, lavender lemonade, lemonade

Servings: Liters

Author: Ainseanlea @ The Stush Kitchen

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Add the blueberries, 3 TBSP sugar and lemon zest to a medium saucepan. Using a potato masher or spoon smash about half of the blueberries. Stir everything to evenly incorporate.
Cover the blueberry mixture with a vented pot lid and allow to reduce over medium heat for 5-10 minutes. The vent will allow excess water to escape as steam while retaining the necessary heat for the compote to reduce. The compote is ready once it resembles a chunky blueberry syrup. Set it aside.
If you don't have a vented pot lid simply cover the pot for the first 3 minutes until you notice the blueberries have released juice. The liquid will be thin. Uncover the the pot at this point to allow the excess water to boil off, leaving the syrupy compote.

Heat the water to 200°F. You can use a thermometer to ensure the correct temperature if heating on stovetop or use the "french press" option (if available) on an electric kettle.
Alternatively, if just eyeing it remove the eater from heat once small bubbles start to form at the bottom of the pot. Do NOT let the water boil.
Remove the water from heat and add the culinary grade lavender buds. Cover and allow to steep for a minimum of 10 minutes but no more than 20 minutes.

Strain the lavender tea into a blender then add the blueberry compote. Blend for a bout 10-15 seconds to incorporate the blueberries. Pour through a fine-meshed strainer into a 2-liter capacity pitcher.
Add the lemon juice and sugar to taste, stirring until the ugar is completely dissolved. I use between ½ cup to a a full cup when I make this lemonade. If you swapped the homemade blueberry compote for store-bought preserves you will likely need less sugar so make sure to add a little bit at a time and taste as you go.
Serve cold over ice cubes with a wedge of lemon or sprig of mint as a garnish. Store your finished blueberry lavender lemonade in lidded pitcher or capped bottles! Best enjoyed within 2 weeks for optimal flavor.

Don't skip making the compote - you'll end up with a thickened juice that's more like a smoothie. It's crucial for the blueberries to be cooked first to break down some of the pectin. Cooking the blueberries also contributes to the lemonade's gorgeous color and potentiates the blueberry flavor.
If you opt out of a homemade blueberry compote, you can use 6 oz of store-bought blueberry preserves instead
When making the compote pick a saucepan that allows for at least triple the volume. Although the final volume of the compote will be less than what you started with, the bubbles produced as it's heated are voluminous so a bigger pan will help prevent any spills.
Strain the lavender buds from the tea before blending. Friction, in this case blending, can encourage tannin release from the lavender buds which could make the lemonade bitter and overly floral - almost like soap

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