June 27, 2013
During last summer’s trip to Santa Barbara I had my first taste of Ojai Lavender Lemonade. I was smitten.
Again, I was in Santa Barbara for four days last week and returned home with a bevy of homegrown lemons and fresh lavender.
I was determined to replicate the ethereal lemon beverage I recalled from the summer past. The ingredients were at hand.
My lavender lemonade is lightly lavender. The aroma hovers as I sip and it tastes ever so slightly of lavender. Here’s my recipe:
4 cups of water, divided
¾-1 cup sugar
4-5 lavender flowers
1 1/2 cups lemon juice
2 cups of ice cubes (optional)
Mix 3 cups of water with the sugar in a saucepan and bring to a boil on the stove. Stir to make sure the sugar is dissolved and add the lavender buds. Remove from the heat, cover and let steep for at least 10 minutes. The longer you steep the stronger the lavender flavor. (I removed the lavender after 15 minutes).
Pour lemon juice and remaining 1 cup water into a glass pitcher. Strain lavender-sugar syrup and pour into the pitcher. Add ice and mix well. (Or serve over ice).
Friends were over Monday night and we shared my lavender lemonade. Enough remains for a small glass to savor at the end of each day. I should plant a lemon tree. My own lavender blooms now.
Her last tweet I saw said “Exciting day! Sending a proposal to Whole Foods for 48 stores!"