The scent of dozens of types of lavender fills the air at Pearson’s Gardens & Herb Farm in Vista, California. Pearson’s is a dazzling nursery founded in 1981 by Mark and Cindy Pearson, and today they produce nearly 1,000 unique varieties of herbs, edibles, and California-friendly plants. This recipe uses one of their bestsellers, common lavender, also known as English lavender (Lavandula angustifolia). In addition to this lemon beverage, try some other drinks starring lavender — soothing hot tea sweetened with a little lavender honey, refreshing lavender- and fruit-infused water, or spike your favorite cocktail with a little lavender love.
Type of DishBeverage
- 5 cups water, divided use
- 1/2 cup fresh lavender blossoms, removed from stems
- 1/3 cup fresh lemon juice
- 3/4 cup granulated sugar, or to taste
- Lavender blossoms, for garnish
In a small saucepan, bring 1 cup of water to a rolling boil.
Remove from heat and add the lavender blossoms. Cover and steep for 10 minutes.
Strain through a fine-mesh sieve into a quart jug and discard the blossoms.
Stir in the lemon juice, remaining water, and sugar to taste. Best served over ice or chilled.
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Copyright Kitty Morse, 2015