Lavender Lemonade Slush is a cold and sweet summer beverage made with fresh squeezed lemons.
I love lavender from lavender candles, to lotions, cupcakes, ice cream and frosting! I had recently been working on sharing a recipe for lemon soda cupcakes with lavender icing but after two recipe attempts I was less than impressed with the appearance and things needed a little work so I decided to create something more simple. This Lavender Lemonade Slush was an easy success! Make sure you pick up a nice culinary grade lavender from the store and that it’s nice and fresh; remember if you can’t smell your herbs or spices, you won’t be able to taste them either.
I wish I could say this lemonade was made with home-grown lemons, but my lemon trees are still not ready yet. Just think of all the things I will be able to make with lemons once my trees are ready.
You start off by making a lavender simple syrup and letting it sit for a few hours (with the lavender flowers in it) then strain the dried lavender flowers, juice your lemons, add water, stir and then freeze until slushy. Or if you are like me you can use an ice cream maker to turn your lemonade into slush within thirty minutes.
Side note, your kitchen will smell awesome from making the simple syrup. I like to put the discarded lavender flowers in a small dish on the kitchen and leave them out for a few times for a natural air freshener. Also don’t mind the few lavender “floaters” you see in my slush, my strainer was not quite small enough for all the pieces. Don’t worry if you leave a few flowers behind, they won’t hurt you!
- 9 cups cold water
- 1 cup fresh squeezed lemon concentrate (about 4 to 6 lemons depending on size)
- 1 cup sugar
- 2 tablespoons dried culinary lavender
- ½ cup water
- *Optional - purple food coloring, just one drop will give you this pretty purple tint.
- Add sugar, lavender and water to a small pot, mix well and place over the stove on low heat.
- Slowly bring this to a boil, reduce the heat and stir until the sugar is dissolved.
- Remove from the heat and allow the lavender flowers to sit in the mixture for 2 - 4 hours, the longer the better.
- Strain the lavender flowers from the simple syrup after the time has elapsed.
- Add the batch of simple syrup, cold water and lemon concentrate to a large bowl or pitcher and mix well.
- At this point you can put it in your freeze until it turns to slush before serving or if you have an ice cream maker, use this to turn the lemonade into slush quickly.
- Serve immediately and garnish glasses with lemon slices.
This lavender lemonade is so good, make it according to my recipe the first time and if you don’t completely love it, tweak it next time. I have a feeling you will leave it as is, it’s that good!
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