I’m pleased to share my recipe for Lavender lemonade. Of course, fresh picked lavender is best for aroma and flavour.
Cotswolds Lavender Lemonade with Cotswolds Honey
Makes 6-8 large servings
(Ingredients listed below are best sourced in the Cotswolds if possible).
2 – 3 cups full of fresh lavender blossoms or more if easily available – grown in the Cotswolds. Remove most of the stalks.
(If fresh lavender is not available culinary lavender may be substituted)
1 jar (or to taste) Cotswolds Honey – must be from honey sold in a glass jar.
3 cups of de-ionized or distilled water.
4 lemons (organic and from the Cotswolds if possible).
5 Cups of cold water – (or more or less to taste).
All kitchen items used to prepare this lemonade must be made of glass or stainless steel and the spatula must be wooden.
The method of squeezing the lemons must be done using glass or stainless steel.
The strainer used for the lemons and for the lavender must be plastic or stainless steel (Most strainers are not made of stainless steel).
This is what will give the lavender colour to the lemonade.
Use either a stainless steel saucepan or an ovenproof glass dish to heat the distilled water or de-ionized water.
If distilled or de-ionized water is used it is possible to store any leftover infusion in the fridge for up to two weeks and use it for more lavender lemonade.
If tap water is used this ruins the infusion if it is to be stored in the fridge.
Tap water may be used if all of the infusion is used immediately.
Heat distilled water and just before it boils remove it from the stove top.
Save 2 or 3 Table Spoons of the heated water and set aside.
Place the lavender blossoms in the heated water.
Prod and stir with wooden spoon occasionally as lavender steeps for five minutes or so.
Pour the 2 or 3 Table spoons of de-ionized water that was set aside onto the Cotswolds honey.
Stir to soften enough for it to be poured.Strain the lavender infused water through a plastic sieve into a glass container.
Pour into glass bowl to check for any remaining plant material. If found strain again or remove.
Squeeze the lemons and strain (through plastic strainer) Set aside.
Put the lemon juice into a large pretty glass or ceramic jug.
Add cold water in stages.
Add honey in stages until desired sweetness.
Add lavender infusion to the lemonade until whole jug of lemonade turns a lavender hue. Store any remaining infusion in a glass jar in the fridge (for up to two weeks) for more lemonade.
Add ice cubes and garnish with slices of lemon, lemon wedges, paper parasols or other decorations.
Enter competition (below)
Cotswolds Lavender Gin Fizz
25 ml Gin
1/4 Lemon (organic if possible)
20 ml Lavender Syrup
6 Plain ice cubes
2 or 3 small frozen black grapes
6 Lavender infused ice cubes (optional).
(See Recipe for Lavender Infusion in Lavender Lemonade Recipe above).
3 or 4 Sprigs of fresh lavender (optional).
Add Gin, Lavender Syrup and plain ice cubes to a cocktail shaker.
Shake and strain into a chilled cocktail glass.
Add lavender infused ice cubes.
Fill cocktail glass with Elderflower cordial.
Enter competition (below)
ENTER THE LAVENDER LEMONADE- GIN FIZZ COMPETITION:
Send me a copy of your Cotswolds LAVENDER LEMONADE AND/OR GIN FIZZ PHOTO with your own decorations.
The WINNER of the most inventive decorations submitted will receive as their PRIZE a Kindle copy of my book:
COTSWOLDS MEMOIR: Discovering a Beautiful Region of Britain on a Quest to Buy a 17th Century Cottage (Available on Amazon)
This can be gifted to anyone of your choice
The winner’s photo will appear on my website www.DizWhite.com
and be Tweeted on my Twitter site @DizWhite
Send your entry to email@example.com
Competition is ongoing – prizes given periodically.
Photographs by Randall Montgomery
Now available in Paperback, Kindle and Audio Book
Discovering a Beautiful Region of Britain
on a Quest to Buy a 17th Century Cottage