Pink Lavender 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:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

Steps:

• Combine the sugar, lavender, peppercorns and 1 cup water in a small saucepan. Split the vanilla bean lengthwise, scrape out the seeds with the back of a paring knife and add them to the saucepan. Bring the mixture to a boil over medium heat, stirring to submerge the lavender. Cook until the sugar dissolves, about 2 minutes. Turn off the heat, and let the syrup steep for 10 minutes. Pour the lavender syrup through cheesecloth placed over a fine-mesh strainer, and refrigerate the syrup until completely cooled.
• Fill 4 Collins glasses with ice. Add 2 to 3 ounces of vodka and 1 ounce of the lavender syrup into each glass, and top off with club soda. Crush some peppercorns on a cutting board with the back of a knife. Stir the cocktail with a long spoon, and garnish with lavender, lemon wedges and crushed peppercorns.

Steps:

• Combine water, lemon juice, sugar, and watermelon in a blender. Blend until smooth.

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

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:

• In a large pitcher combine sugar, water, lemon juice, and cranberry juice.
• Stir to dissolve sugar.
• Serve over ice.

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Steps:

• Place 2 cups water, the lavender, sugar, and strawberries in a saucepan; bring to a gentle boil over medium heat, stirring to dissolve sugar.
• Decrease heat to medium-low and simmer for 5 minutes.
• Cover, remove from heat, and let steep for 10 minutes.
• Strain mixture through a fine-mesh strainer into a 2-quart container; stir in the lemon juice and remaining 2 ½ cups water.
• Chill until very cold; serve over ice, garnished with sliced strawberries.

Steps:

• In a pitcher make lemonade as directed.
• Add the tea bags.
• Steep for 5-6 minutes.
• Stir.
• Add lemon slices and ice.
• Stir.

Steps:

• In a saucepan, combine sugar and 2_ cups water. Stir to combine. Bring to a boil.
• Add lavender, cover, and remove from heat; let stand at least 20 minutes or up to several hours. Strain and discard lavender.
• Pour lavender syrup into a pitcher. Add lemon juice and remaining 2_ cups water. Stir to combine.
• Serve over ice, garnished with fresh lavender flowers.

Steps:

• In saucepan, combine 2 1/2 cups water with sugar and hibiscus flowers.
• Bring to a boil, stirring to dissolve sugar.
• Simmer for a few minutes, then remove from the heat, stir in the lavender leaves, cover, and let mixture cool.
• Strain liquid into a large pitcher or jar, add the remaining water and lemon juice.
• Stir.