While I have long cooked with a variety of herbs, I am relatively new to utilizing lavender. It wasn’t until I tasted a lavender cheddar cheese last year that I became intrigued with cooking and baking with lavender. This recipe is one of my new favorite drinks.
Bring 2 cups water with 1/2 cup sugar to a low boil, whisking until sugar is dissolved. Add 1/4 cup honey and 3 tablespoons dried culinary lavender. Cover and let steep 15 minutes.
Strain lavender mixture, pressing down on the lavender to release more of its essence.
In a large pitcher, combine lavender water with 2 cups lemon juice and 4 cups water.
Chill at least two hours and serve over ice. Garnish with lemon slices, if desired.
Serves eight. (This lemonade goes wonderfully with lavender macarons, pictured above.)
This recipe can easily be cut in half.