Lavender Lemonade

 

Do you ever get tired of the same ol’ beverage?

That happened to me a week ago when the first heatwave of the summer hit, with temperatures topping out in the low 100s. Usually, I drink a lot of water during the day to keep hydrated. Sometimes I grab a can of Spindrift Sparkling Water or Zevia Peach-flavored Black Tea for a change. My go-to restaurant drink is unsweetened iced tea. Occasionally, I crave a Diet Coke fountain drink. It tastes better than from a can or bottle.

When Mom and I had lunch at The Kitchen in Wichita on a steamy weekday, I was intrigued by the lavender lemonade on the menu. It tasted terrific, with tart lemon, just enough sweetness, and a hint of lavender. 

Of course, I had to try making the lavender lemonade at home. Since I didn’t want to make an entire pitcher, I went with this concentrate made with lemon juice and a lavender-infused simple syrup. That way, I can make it by the glass since Mom isn’t a fan of lavender recipes. I can even freeze some of it for future enjoyment. 

I like the versatility of this simple recipe. Instead of plain water, I use unflavored sparkling water in my lavender lemonade because I think drinks are more fun with bubbles. This beverage is tart, so add more sugar or less lemon juice to fit your taste.

I’ve always enjoyed culinary lavender in recipes—cold fruit soups, shortbread cookies, and the Apricot and Lavender Mini Almond Cakes I blogged about last year. The key is not to use too much. Otherwise, your recipe will taste like perfume. 

Culinary lavender is available in spice shops and online. I bought this container a couple of years ago from Sweet Streams Lavender Company here in Kansas, and it is still as fragrant as when I first brought it home.  (FYI: I also love their lavender linen spray!)

Now I have the perfect beverage to cool my spirit and soothe my soul this summer. 

Yield: 12 servings

Author: Linda Ditch

Lavender Lemonade

An elegant twist to a summer classic. The concentrate allows you to make this beverage either by the glass or by the pitcher.

Ingredients

• 1 cup sugar
• 1 tablespoon culinary lavender
• Peel of 1 lemon
• 1 cup water
• 1 1/2 cups fresh lemon juice
• Still or sparkling water

Instructions

1. Put the sugar, lavender, lemon zest, and 1 cup of water into a medium saucepan. Stir over medium-high heat until the mixture just starts to boil and the sugar is completely dissolved. Remove from the heat and let the mixture stand for 1 hour.
2. Strain the syrup mixture into a jar or other non-reactive container, discarding the lavender and lemon peel. Add the fresh lemon juice and stir to combine. Refrigerate the concentrated until needed.
3. To prepare: Place some ice cubes into a 16-ounce glass. Add 1/4 cup of the concentrate (or more, depending on how strong you want the taste), and then top off the glass with either still or sparkling water. Enjoy!

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Apricot and Lavender Mini Almond Cakes

Is there someplace in the world you’ve always wanted to visit? For me, it would be the Provence region of France. Ever since I first read A Year in Provence by Peter Mayle, I’ve dreamed of smelling lavender fields, exploring the market in Apt on a Saturday morning, and sipping a pastis cocktail in a summer courtyard filled with vibrant flowers.

This is why I fell in love with Elizabeth Bard’s Picnic in Provence: A Memoir with Recipes. While I enjoyed her first book, Lunch in Paris, where she details her move to the City of Lights and falling in love with her French husband, this second book mirrored my own dreams of being an American adapting to life in a small Provence village. Ah, the warmth. Ah, the beautiful scenery. Ah, the luscious food!

Okay, it’s the food that attracted me the most. Especially the fresh produce and cheeses. Oh, and bread still warm from the boulangerie. And, of course, the wine!

Bard’s book is full of recipes I will spend the next few months exploring, especially when there is an abundance of produce at the farmer's market this summer. In the meanwhile, I enjoyed my French “trip” through the pages of her book while being stuck at home thanks to the pandemic currently harassing our world.

I did make her Apricot and Lavender Mini Almond Cakes for Easter dessert! My pantry had a container of culinary lavender purchased for just such an occasion, and I used canned apricots since fresh aren’t in season. 

These cakes were a lovely treat for the holiday! They were also very easy to make. A perfect south-of-France indulgence to enjoy here in northeast Kansas.

Yield: 12 cakes

Author: Linda Ditch

Apricot and Lavender Mini Almond Cakes

Adapted from a recipe in Picnic in Provence by Elizabeth Bard

Ingredients

• 7 tablespoons room temperature unsalted butter
• 1/2 cup and 2 tablespoons granulated sugar
• 2 eggs at room temperature
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 3/4 cups ground almond flour (I used King Arthur brand)
• 1 pinch salt
• 1/4 teaspoon culinary lavender grains, plus a few for garnish
• 12 small apricot halves (I used canned, drained and patted dry with a paper towel)
• Light brown sugar, for garnish

Instructions

1. Preheat the oven for 400 degrees F. Line a muffin tin with 12 foil cupcake liners. (Must be foil because paper will stick!) Spray each liner with non-stick cooking spray. Set aside.
2. In a large bowl, whip the butter and sugar together until combined and fluffy. (I used a hand mixer.) Beat in the eggs, one at a time, until well combined. Mix in the almond and vanilla extracts.
3. Fold in the almond flour until combined. Mix in the salt and lavender grains.
4. Divide the batter evenly between the 12 cupcake liners, about 1 1/2 tablespoons per liner. Lightly press one apricot half, skin-side down, into each cup, followed by a small pinch of brown sugar. Top with 2 or 3 grains of lavender. (Be careful not to go overboard with the lavender or the cakes will taste like soap.)
5. Place the muffin tin into the preheated oven and bake for 20 minutes, or until golden brown. Remove and set on a wire rack to cool. Serve with whipped cream.

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