Lavender Limeade

I wish I could convey in words how much I love lavender. I really, really, really love lavender.

In our home you will find: lavender shampoo and conditioner, hand/body soap, dish soap, perfume, aftershave, baby oil, lotion, and diaper ointment. We are lavender fiends!

Two summers ago, when I was on a Kouing Aman binge at Les Madeleines in Salt Lake City, Utah, I happened to notice Lavender Lemonade on the menu. So, of course I shelled out the $4 (or whatever it was) and bought two–one for me and one for my husband’s aunt (my partner in binge.)

It was heavenly. I dream about it. I can still taste it. It was life changing. (No–really!)

When I was shopping at one of my favorite places, Penzey’s (maybe I have casually mentioned it before, like 1,000 times), I saw culinary lavender. I told my husband I had to have it. Think of all the creations! Ice creams. Cookies. Cakes. Creme brulee. LEMONADE!

We didn’t hesitate to buy it because really my love of lavender came from marrying him. (Oh–I remembered one more thing we have–lavender baby powder!)

Anyway, I don’t know what took me so long to break out the lavender and make me some lemonade. Maybe because I used all my lemons recently…

I did have limes. Lots of limes. And lavender and lime is a classic combo after all.

I asked the owner of Les Madeleines, Romina Rasmussen, how she infused her lemonade with lavender. She told me and I can’t really remember exactly what she said–except that she let it steep in simple syrup. I started there and didn’t look back.

Lavender Limenade

Ingredients:

1 cup white sugar
2 cups water
1-2 Tbsp. culinary lavender (I used Penzey’s)

1 1/2 cups fresh squeezed lime juice (about 8 limes or so)
Cold water

Instructions:
Make a simple syrup–In a small saucepan, bring sugar and water to a boil. Cook until all sugar is dissolved. Remove from heat and add the lavender. Let the lavender steep in the simple syrup for at least 30 minutes to overnight. Chill until ready to use.

Stir lavender simple syrup and lime juice together in a large pitcher. Add enough water to dilute limeade to the desired strength. (I think I used about 6 cups.)

Serve cold.

Perfect accompaniment to:

Spring
Hot summer days/nights
Rich French pastries
lunch
dinner
breakfast
a good movie
anything, really…

You may also like

14 Comments

  1. Janeanne–I want to live next door to you!

    We tried growing lavender a few summers ago, but it never flowered. I need to read up more on the subject. As soon as we move and have a garden–it’s the first thing to go in the ground.

    I think I am going to try lavender on pork tenderloin tonight. Thanks for the suggestion!

  2. That really sounds so refreshing… i should try that camping this weekend. I have dry lavender and I have lemons not limes but I can make it so easy. can’t wait!

  3. That limeade looks incredibly good. I have a whole wall of Lavender that grows along the back of our cottage. I may try drying some this year. I wonder if it’s the same kind . . .

  4. Wow! Who would’ve thought!? I want to try it! Will you add this to the list of things you’ll make and share with me when you’re here next??

  5. Hi Lindsey! This looks divine! I wonder if I’ll love it as much as mint lemonade? I’ll give it a go.

    Thanks for your comment at Just an orange theother day. You know, I did the same thing (had a memory slip), only I was 20 and in front of a rather large university audience! So, don’t let it stop you I say! Pick it up again…

Leave a Reply

Your email address will not be published. Required fields are marked *