Lavender Rosemary Lemonade Recipe
Make Lavender Rosemary Lemonade Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Herb Infusion
Lemonade Base
Garnish
Method
Herb Infusion
- 1
Prepare the Herb Infusion
In a medium saucepan, combine 1 cup of fresh lavender, 2 sprigs of fresh rosemary, and 2 cups of water. Bring the mixture to a boil over medium heat.
- 2
Steep the Herbs
Once boiling, reduce the heat and let the mixture simmer for about 10 minutes. Afterward, remove the saucepan from heat and allow it to steep for an additional 15 minutes.
- 3
Strain the Infusion
Using a fine mesh strainer, strain the infused water into a bowl or pitcher, discarding the solid herbs. Allow the infused water to cool completely.
Lemonade Base
- 4
Juice the Lemons
While the herb infusion cools, juice 6 fresh lemons to yield about 1 cup of lemon juice. Remove any seeds that may have fallen into the juice.
- 5
Combine with Sugar
In a large pitcher, combine the lemon juice with 1 cup of granulated sugar. Stir until the sugar is completely dissolved.
- 6
Add Cold Water
Add 4 cups of cold water to the pitcher, and stir well to combine with the lemon juice and sugar.
- 7
Incorporate the Herb Infusion
Once the herb infusion has cooled, slowly pour it into the lemonade mixture in the pitcher. Stir gently to combine all the flavors.
Garnish
- 8
Prepare the Garnish
Slice 1 lemon into thin rounds for garnish, and set aside. Gather 2 fresh lavender sprigs to use as a decorative touch.
- 9
