What a pair: Lavender and lemons make a perfect thirst quencher

Like most people, I first experienced lavender lemonade at (where else?) a lavender festival on a hot day. This thirst quencher had a pretty purple-pink blush as well as distinct fragrance. I made a mental note: Try this at home.

Of course, I took home from the festival some culinary lavender. With a bounty of lemons this year, it was time to tackle home-made lavender lemonade.

I tried both Meyer and Eureka lemons. The Eurekas offered more pucker-power tartness to complement the lavender simple syrup. (The Meyers were mighty fine, too; they needed less syrup for the right balance.)

As for the lavender, choose a culinary variety such as ‘Royal Velvet,’ an English variety known for its flavor and aroma. (It’s also an attractive compact plant with dark purple-blue flowers.) Other recommended English varieties (Lavandula angustifolia) include ‘Hidcote,’ ‘Munstead,’ ‘Folgate,’ ‘Melissa’ and ‘Buena Vista.’ These varieties all have a sweet smell and taste. The Sacramento master gardeners also recommend (and grow) ‘Betty’s Blue’ for culinary lavender.

While other lavenders are edible, they have higher camphor content; they can taste like soap and smell like Vick’s VapoRub. Provencal lavenders are much stronger tasting than their English cousins; use sparingly.

Lavender simple syrup can be used in other recipes such as baked goods. Store it covered in the refrigerator or freeze for later use.

For this lemonade, it’s easier using dried lavender flowers and fresh lemons, although lemon and fresh lavender season occasionally overlap. (Lemon trees can bear ripe fruit almost any time of year.)

Like the lavender syrup, whole lemons can be frozen for later use. Wash, dry and store them in a zippered plastic bag. Just defrost and squeeze.

Then this lavender lemonade could be the perfect thirst quencher on a hot summer day – when the fresh lavender is in bloom.

Lavender lemonade

Ingredients:

By the glass:

¼ cup lavender simple syrup (see recipe below)

1/3 cup lemon juice (about 2 lemons)

½ cup or more ice water or sparkling water

Ice

Fresh lemon slice or sprig of lavender for garnish

Instructions:

In a tall glass, mix together lavender syrup and lemon juice. Add water or sparkling water; stir. Add ice. Add lemon slice or lavender sprig as garnish. Enjoy immediately.

Note: This lemonade is on the tart side; add more syrup if desired.

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By the pitcher:

1-1/2 cups lavender simple syrup (see recipe below)

2 cups lemon juice (10 to 12 lemons)

2 cups ice water

Ice

Fresh lemon slices or sprigs of lavender for garnish

Instructions:

In a large pitcher, mix together lavender syrup and lemon juice. Stir in water. Add ice.

Refrigerate until ready to serve. Stir before pouring over more ice. Add lemon slice or lavender sprig to glass as garnish.

Note: This version is a little sweeter. As the ice melts, it dilutes the lemonade and tartness.

Lavender simple syrup

Makes 1-1/2 cups

Ingredients:

2 tablespoons dried culinary lavender flowers or 2 fresh stems of lavender flowers

1 cup sugar

1 cup water

Instructions:

If using fresh lavender flowers, strip them from their stems.

In a medium saucepan, combine lavender flowers, sugar and water. Over medium heat, bring to a boil; boil 1 minute. Remove pan from the heat and let flowers steep in the syrup for at least 30 minutes.

With a fine-mesh sieve, strain the flowers out of the syrup.

Lavender syrup can be kept in the refrigerator in a sealed jar or bottle for up to 2 weeks. It also can be frozen for later use.