Lavender Tea Lemonade Recipes

LAVENDER LEMONADE TEA - HOT OR ICED

Lavender Lemonade Tea - Hot or Iced image

A favorite spring and summertime drink of mine, using fresh or dried lavender and lemons from the garden. Wonderfully refreshing! May be served cold over ice, or hot with honey. Adapted from "The Ultimate Liquor-Free Drink Guide" by Sharon Tyler Herbst.

Provided by BecR2400

Categories Beverages

Time 1h10m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 6

Ingredients

4 cups water (divided use)
1/4 cup organic fresh edible lavender, well rinsed (or 1-2 tablespoons dried lavender)
1 fresh lemon, zest of
1 cup fresh lemon juice
1 cup sugar (preferably superfine)
lemon slice, to garnish

Steps:

Bring 1 cup water to a boil. Add the lavender and lemon zest; cover and steep for 1 hour.
Strain the lavender mixture into a 2-quart or larger pitcher. Add lemon juice, sugar and remaining 3 cups water; stir until sugar dissolves.
Serve in tall, ice-filled glasses, garnished with lemon slices (or serve hot with honey, as you wish). Top up with additional water, if desired, or to taste.

Nutrition Facts : Calories 165.5, Fat 0.1, Sodium 6.6, Carbohydrate 43.4, Fiber 0.1, Sugar 41.1, Protein 0.2

LAVENDER LEMONADE INFUSION

Lavender Lemonade Infusion image

Butterfly pea flower tea is the secret ingredient that naturally dyes this lemonade purple (lavender itself does not impart much color), but if you don't have it, simply replace the tea with 2 cups of cold water. The tea has no flavor so the lemonade will be delicious either way!

Provided by Amanda Gryphon

Categories Beverages

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons dried culinary lavender
1 cup sugar
1 cup water
zest of one lemon
1 cup lavender syrup
1 cup freshly-squeezed lemon juice, strained of pulp (8 small lemons or 4 large lemons)
2 cups brewed butterfly pea flower tea, cooled
1 -2 cup ice
lavender, sprigs (for garnish)

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.

Nutrition Facts : Calories 391.8, Fat 0.1, Sodium 72.6, Carbohydrate 102.8, Fiber 0.2, Sugar 68.3, Protein 0.2

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