Lavender Blue Lemonade Recipes

Steps:

• Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

Steps:

• In a 4 quart bowl or pitcher use the back of a wooden spoon to lightly mash the
• blueberries. Add the lemon juice, reserving rinds. Mix juice with sugar to taste.
• In a saucepan bring the 4 cups water and lavender buds to a boil. Pour through a strainer over lemon juice mixture, stir to dissolve sugar. Add lemon rinds.
• Cover and refrigerate 2 to 3 hours.
• Remove and discard rinds. Strain through a mesh sieve into a pitcher and chill or serve. Enjoy!

Steps:

• Heat 2 cups of water with sugar, until sugar dissolves.
• Continue to heat for 5 minutes or so until it starts to thicken up.
• Add the rest of the water, zest and juice.
• Let cool to room temperature.
• Put the blueberries in a blender and puree.
• Stir berries into the lemonade and let sit for 2 hours at room temperature.
• Strain lemonade and chill before serving.

Steps:

• Bring 2 cups water and sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 2-4 hours., Strain, discarding lavender. Stir in lemon juice, vanilla and remaining water. Chill; serve over ice.

Steps:

• Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
• Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!

Steps:

• For the lavender syrup: Combine dried lavender, sugar and water in a small pot and bring to a boil, stirring until sugar is completely dissolved. Remove from heat and stir in lemon zest. Let lavender steep for 1 hour before straining syrup through a sieve lined with cheesecloth. Allow to cool completely and store in refrigerator until ready to use.
• For the lemonade: In a large pitcher, combine lavender syrup, lemon juice and cooled butterfly pea flower tea. As you stir, you'll notice the blue tea turns purple when mixed with lemon juice. When ready to serve, add 1-2 cups of ice. Garnish individual glasses with lavender sprigs.