Lavender Lemonade
Last summer my sister sent me an image of lavender lemonade that was on IG. Of course, I can’t find it now. But it was beautiful. The pitcher of lemonade was filled with lavender flowers. Overflowing really but it was lovely. The contrast of the bright purple flowers against the lemony yellow juice was striking in its beauty and simplicity. It started me on a quest to grow lavender.
And here we go… AGAIN. I seem to get a bee in my bonnet to make things and then I’m off to the races. Remember my quest to make bitters? Yes, so do I. ☹ Speaking of…I keep trying to make them, my latest attempt was another epic FAIL. But I digress.
When I started looking into growing lavender last year, I was quickly overwhelmed with the many varieties and how few are culinary grade or organic. 2020 was not the year to engage in chaos that I could control. I would not allow my mind to go down a rabbit hole of trying to figure this out. I filed it away and found some other wonderous recipes to create.
Spring forward to 2021. I didn’t plant lavender, but I still wanted to try to recreate the picture. I started researching culinary lavender and 1) I would need a LOT to recreate the image in my head; 2) culinary lavender is expensive and 3) I’m not entirely sure if I’m going to like this before I commit the time and resources.
So I did the next best thing, I created a lavender syrup and added it to lemonade. I LOVE it. It is also pretty in the glass. I intentionally didn’t use a lot of sugar in my syrup because I didn’t want to overwhelm the lavender.
The lavender brings a nice floral to the nose. It is subtle; yet present. You know it is there beyond the beautiful hue of the lemonade. I’m digging it and I definitely learned my lesson from the disappearing rhubarb - when I stumble across an ingredient - buy it like I know I’m going to LOVE it. I often do!
Cheers to a summer classic with a melanin twist.
Cheers!
~Kimberly Elise
#2BrownGirls
#MelaninTwist
#BlackGirlMagic
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