Friday, July 27, 2012

How to Make Homemade Lavender Lemonade and Lavender-Infused Water


We love making our own fresh-from-the-garden libations! They're easy to make, refreshing (especially in the summer), delicious, and a great alternative to sugary drinks! Herbal-infused spa water is one of our favorites, like a combination of cucumber, lemon, and organic mint (orange and organic strawberries taste great, too).

But if you like more flavor, herbal teas and lemonade blends are easy and fun to make. Just a few days ago we hosted the American College's annual Lavender Open House on our campus in Portland, Oregon, and served lavender-infused water and lavender lemonade as part of the festivities. Everyone loved it! Plus, lavender-infused drinks are a great complement to lavender shortbread cookies (or any other lavender treat). Yum!

We thought you might enjoy the recipes from the ACHS Lavender Open House to try at your next picnic, party, or just because you're in the mood for a healthy, delicious drink. Thanks to ACHS Shipping Manager, Kelly Johnson, for putting these recipes together!

>>What are your favorite fresh-from-the-garden summer drinks? We'd love to share recipes. Just click "comment" to post.

 

Lavender Lemonade for 6 quart beverage dispenser (fills dispenser approximately 3/4 full)

  • 1 12 oz container frozen lemonade (We used organic Cascadian Lemonade Concentrate)
  • 1/2 cup/4 oz Lavandula angustifolia (commonly called English Lavender*)

We used organic, dried lavender flowers (double quantity if using fresh herbs). Add lavender to 6 cups hot water. Cover and let steep for 5-8 minutes. Strain brewed lavender water and add to lemonade. Combine with plenty of ice and filtered water. For garnish, combine with fresh-picked lavender sprigs, lemon wheels, and a dash of sugar if you like it a little sweeter and a little less tart!

 

Herbal Infused Water - Lavender 2012 Open House Recipe


Combine into 6 cup teapot and steep together for 5-8 minutes
  • 1 tsp organic basil
  • 1 tsp organic lemon balm
  • 1/2 cup/4 oz  Lavandula angustifolia* (we used organic, dried lavender flowers )

Add filtered water, ice, and infused herbs into your beverage container. Be creative with your garnishes. We added cucumber wedges, lavender sprigs. and frozen blueberries. Yummm!

*Be sure to use culinary lavender Lavandula angustifolia. Provence or English Lavender are popular choices. Some varieties such as Lavadin contain camphor oil better used for non-culinary purposes.


Note: This information has not been reviewed by the FDA. This information has been provided for educational purposes only and is not intended to treat, diagnose, cure, or prevent disease. You should always consult with your primary care physician or naturopathic doctor before making any significant changes to your health routine.

2 comments:

S. Waters said...

Wonderful! Another idea is Lemon Balm Lemonade... which is very lemony (and the Lemon Balm makes you feel "sunny").

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