Lavender Go Lightly Recipe

Make the syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

Add 2 tablespoons dried culinary lavender buds to the saucepan. Reduce heat to low and simmer very gently for 5 minutes to infuse. Do not boil vigorously — you want a gentle infusion to avoid bitterness.

Remove the pan from heat and let the lavender steep in the syrup for 15 minutes for a clear floral flavor. Taste after 10 minutes and steep longer if you prefer a stronger lavender note.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar or container, pressing gently on the lavender to extract liquid but not too much bitter oils. Discard solids. Let cool to room temperature, then refrigerate. Makes about 1 cup lavender syrup.

Prepare the lemonade base

In a pitcher combine 1 cup freshly squeezed lemon juice and 2 cups cold water. Taste and if you prefer a slightly sweeter base (before adding lavender syrup), stir in up to 1 teaspoon granulated sugar until dissolved.

Add 3 to 4 tablespoons of the chilled lavender syrup to the lemonade base, taste, and adjust to your preference: more syrup for a stronger floral sweetness, less for a lighter note. Stir to combine. This yields a gently lavender-infused lemonade.

Rim the glass

Run a lemon wedge around the rim of each serving glass. Spread 2 teaspoons granulated sugar on a small plate and dip the moistened rim into the sugar to coat evenly.

Fill the glass with about 1/2 cup ice cubes (adjust to glass size). Pour about 3/4 cup lavender lemonade into the glass, leaving room for a splash of soda.

Top each glass with about 1/4 cup club soda (or sparkling water) for a light fizz. Gently stir once to combine without flattening the soda.

Garnish with an optional fresh lavender sprig and a lemon wheel or wedge. Serve immediately chilled.