For my recent Medicinal Herbs and Concoctions workshop at the Roycroft Campus, I prepared a pair of therapeutic infused honeys for the students to take home. One was Lavender Honey and after straining out the flowers, I just could not bear the thought of tossing those wonderful honey infused blossoms into the compost. What to do, what to do…
Ah, but of course, Lavender Lemonade! Delicious and healing stuff, indeed. And what timing as I developed one of those tell-tale scratchy throats indicative of a Summer cold while preparing the nectar. Bottoms up!
“Spent” Lavender Lemonade guidelines:
- Take the “spent” lavender strained from the infused honey and add it in a saucepan with an appropriate amount of water (generally about 1 ½ Tbsp. per 5 cups of water)
- Gently heat the water and lavender for about 20 to 30 minutes (do NOT boil)
- Remove from heat and cool; strain out the lavender and compost
- Blend suitable amount of lemon juice (ratio is about 5 to 1, water to lemon juice)
- Test for sweetness (remember, the lavender was soaking in honey for weeks) and add just enough additional honey or other sweetener to your liking.
- Chill thoroughly and enjoy