Summer is not only my favorite time because of the heat and the long days but also because so many fruits, vegetables, and spices are in bloom. One of my absolute favorites is lavender because of its texture, aroma, and color. There are fields of it growing nearby where we live, and visiting them on summer days right before the sun comes up or just before it sets is one of the most magical sights I have witnessed. Summer temperatures have been skyrocketing lately and due to ozone concentration in the air, it is unsafe to be outside during the peak hours of the day (from 11:00 am to 4:00 pm). On the other hand, I don’t feel as sorry for not spending more time outside, but instead using it to share with you one of my favorite summer refreshment recipes inspired by lavender.
It is called the lavender lemonade.
You will need the following:
- three handfuls of lavender flowers
- one pound of sugar (I use coconut sugar)
- one-quarter of a gallon of water (I use spring water as it is as fresh and natural as water can get)
- Bring the water to a boil.
- Add the sugar and let it dissolve.
- Once cooled to room temperature, add the lavender flowers.
- Let it steep overnight.
- Then, take the flowers out.
- Strain the liquid into a separate container.
You now have a lavender syrup ready. Mix it with more water and freshly squeezed lemon juice. I like the surprise factor when it magically turns its color to pink. I love the color and even more so the taste.
Lavender can be used in numerous other culinary delights, such as teas, lavender-spiced coffees, ice cream and baked goods. It also adds sweetness to any berry jams. Just sprinkle dried flowers to any of the prior-mentioned treats.
Lavender is not just useful in the kitchen but can be furthermore great for scenting linens with its subtle yet sweet aroma. What I like to do with it is turning it into a handmade lavender oil, if not stem distilled. It usually resembles more of an infusion which is simply more reduced than an essential oil but therefore