Beat the Heat With This North Fork Lavender Lemonade Recipe

PHOTOGRAPH BY VICTORIA CARUSO

The season for blooming purple fields is over, but you can still enjoy the aromatic lavender of the North Fork with this refreshing take on a summer classic. Sweet and tangy, this local lavender lemonade is perfect for serving at a summer BBQ, poolside, or even to elevate your next lemonade stand.

For this recipe, I stopped at Lavender By the Bay, a family-run lavender farm in East Marion. Although there are many types of lavender, dried English lavender is often the best choice for culinary purposes and can be purchased from Lavender By The Bay in 2 oz cans.

This recipe is inspired by Lavender By The Bay’s original Lavender Lemonade recipe, modified to be a little tangier and have an extra hint of lavender.

Local lavender lemonade

  • 4 cups of filtered water
  • 3/4 cups of sugar
  • 2 tablespoons dried lavender buds
  • 4 lemons
  • (optional) sprigs of lavender to garnish
  • Combine water and sugar in a saucepan. Place the dried lavender buds in a tea infuser and add them to the mixture.

  • Heat the mixture until it begins to boil, about 10 minutes. Remove from the heat and set the mixture aside to cool, about 30 minutes.

  • Squeeze the lemons. Strain or remove the seeds.

  • Combine lemon juice and cooled lavender mixture in a pitcher and mix well.

  • Serve in glasses filled with ice. For more extravagance: freeze lavender buds in ice cubes and garnish with sprigs of lavender and a slice of lemon.

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