Nana Beth's Honey Lavender Lemonade
Oh, my dear, this honey lavender lemonade has always been the gentle song of summer in our house. I first made it for my children on a warm afternoon when the garden was full of bees and sun. They sat on the back steps, sticky-kneed and cheeks flushed, and I brought out a pitcher that smelled like sunshine and flowers. The way their faces lit up is a memory I tuck into my heart and take out when I need to feel young again. I turn to this recipe when someone needs a little comfort or when we celebrate small things. It is simple, honest, and kinder than sugar alone. The honey gives it warmth, the lemon keeps it bright, and the lavender gives it that hush of something almost magical. When you sip it, you feel like you are being wrapped in a cool, fragrant blanket that says everything will be all right. I have made this for neighbors with new babies, for school recitals, and for quiet afternoons when a friend stops by to rest her feet. It is a drink that carries memory. You do not have to be precise to make it loving. I want you to know that if your lemon is a touch more tart or your honey a touch more sweet, the result will still be a balm for the soul. Pour yourself a glass and breathe in the aroma. This is not only a recipe. It is an invitation to slow down, to set a pitcher on the table, to make a new memory. You can do this, my dear. I know you can.
Ingredients
- 2 tablespoons Dried culinary lavender buds
- 3/4 cup Honey
- 1 cup Water for syrup
- 1 cup Fresh lemon juice
- 6 to 8 count Large lemons (for juicing)
- 4 cups Cold water
- 2 cups Ice cubes
- 6 slices Fresh lemon slices
- 6 sprigs Lavender sprigs
- 1 tablespoon Extra honey for drizzling
Instructions
First, let us make the lavender honey syrup. Place one cup of water into a small saucepan and bring it to a gentle simmer over medium-low heat. You will see tiny bubbles around the edge. That is perfect.
Add the two tablespoons of dried lavender buds to the simmering water. Give it a soft stir with a wooden spoon and let it bloom for three minutes. Close your eyes if you need to and breathe in that floral perfume.
Now add three quarters of a cup of honey. Keep the heat low and stir until the honey melts into the water and the liquid shines. Let it simmer very gently for another two minutes so the lavender can whisper its flavor into the syrup.
Turn off the heat and let the lavender and honey sit in the warm water until it reaches room temperature, about 20 minutes. This gives the flavor time to settle. If you must hurry, that is all right, but I love the patient wait.
While the syrup rests, squeeze your lemons. Roll each one on the counter first to wake it up. Juice until you have one full cup. If a stray seed finds its way in, fish it out with a spoon. Your kitchen should smell like sunshine right now.
Strain the cooled lavender syrup through a fine mesh sieve into a pitcher to remove the lavender buds. Press gently on the solids with a spoon to coax every last drop of goodness through. You will be left with a fragrant, golden syrup.
Add the cup of fresh lemon juice to the pitcher, then pour in four cups of cold water. Stir gently and taste. If you would like it sweeter, stir in a little extra honey. If it feels too sweet, add a splash more water. There is no rush and no perfect answer except what you enjoy.
Fill glasses with ice and pour the lemonade over. If you like, add a lemon slice to each glass and a lavender sprig for a pretty touch. If the lavender sprig reminds you of someone you love, tell them you were thinking of them.
For a chilled pitcher that keeps the flavor bright, store the lemonade covered in the refrigerator for up to three days. Give it a gentle stir before serving. The aroma will visit you each time you lift the lid.
Serve and savor. Take a breath, sit down with the people you love, and share a glass. If a child giggles or a friend sighs, know that you made that little moment warmer with your hands.
Cooking Tips
- 💡Nana's Little Notes: If your syrup is too strong with lavender, add an extra tablespoon of water and a whisper more honey. Lavender is delicate but can be strong if left too long.
- 💡If you do not have fresh lemons, bottled lemon juice will do in a pinch, though fresh is my favorite when it is available.
- 💡For a lighter lemonade, add an extra cup or two of cold water to the pitcher. For grown-up gatherings, a splash of sparkling water in each glass is lovely.
- 💡If your honey is very thick, warm it gently in a bowl of hot water before measuring. It will slide right into the syrup like a dream.
- 💡Make a small batch of lavender syrup and keep it in the fridge for two weeks. It is nice to have on hand to sweeten tea, yogurt, or a quick lemonade.
Nutritional Information
Per serving
May this pitcher bring softness to your table and laughter to your kitchen. May it be a small ritual that grows into a treasured memory. Be good to yourself, share freely, and wrap those you love with a little extra sweetness.
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