Today marks the first official day of Summer! Are you as excited as I am? I look forward to this day every year, both for my Mom's birth day and the start of barefeet, tanned shoulders and cool drinks.
To kick of Summer right here at The 60/40, I'm going to share with you my latest obsession: Lavender Lemonade!!! My new friend, Julia, took me to the cutest little lunch spot in town and I fell head over heels for theirs. It's delicious, crisp, and probably the most amazing thing I've ever tasted. After stopping by the place three days in a row to get one to go, I threw it to the wind and made it at home.
Enjoy these two delicious recipes; one for fresh lemonade and one for lavender syrup (so you can cheat and throw it in some Country Time). Feel free to share them, just link on back to me please. Oh, and enjoy the delicious explosion of lavender and lemon in your mouth! Can you tell I'm in love?
Ready? Set? Summertime!
Fresh Lavender Lemonade
To make a fresh batch you'll need the following:
-Food grade dried or fresh Lavender (1/4 cup if they're leaves, 2 Tbsps if they're flowers)
(Food grade Lavender is cheaply found at most organic food stores)
- 2 cups boiling water
-3/4 cups sugar
- 8 to 10 lemons (depending on how tart you like your 'ade)
- 5 cups cold water (or to taste)
- 1 tray of ice cubes
Two simple steps, 15 minutes and you'll have yourself a tasty treat!
1. Place ice into a pitcher. In a seperate bowl pour the boiling water over the Lavender. Steep for 10 minutes (minimum, longer equals stronger. I went about 30 minutes). Be amazed at how the water turns the most lucious shade of purple. Strain the Lavender and discard. Mix the sugar into the Lavender water and pour over the ice.
2. Cut your lemons and squeeze all the juice right into the pitcher! Taste with a spoon every few lemons until you reach the strength you desire. Don't forget to cut a few slices for garnish. Add cool water, 1/2 cup at a time, stirring and tasting as you go.
3. Pour, add a lemon wedge and enjoy the most refreshing beverage!
The syrup is highly concentrated, but keeps for a few weeks if well sealed and refridgerated. Add it to pancakes, ice cream and fruit too!
-2 cups of water
-1 cup of white sugar
(not totally important, but I used cane sugar and my syrup is more of a purply-brown, not cute)
- 2 Tablespoons dried Lavender Flower (a tad more if you're using the leaves)
1. In your deepest saucepan bring the Lavender and water to a boil. Quickly add the sugar and simmer for 1 minute, stirring until dissolved. (Please, use a deep pot or you'll end up with a sticky sugary stovetop like me!)
2. Steep for 30 minutes. Then strain the Lavender and discard.
3. Bottle in a mason jar or other container with a tight seal. Cool in the fridge.
*My bottle contains a double recipe, super easy and more to go around!*
What a lovely way to welcome Summer, no? I hope you enjoy these recipes. They're super simple to make and oh-so-yummy. I'd love to hear what you think!
See you all tomorrow; I'm off to enjoy the sunshine. xo.
Keep scrolling for The 60/40 Pop-Up Summer Shop announcement!
Ps. My sister-in-law just had the most fabulous idea! If you're looking to keep it super easy simply pour the syrup into ice cube trays and freeze. For an added touch, add a lavender sprig to each cube before hand. Instant cuteness!