Lemonade is one of those things that I definitely crave in the heat, but once I have a glass, I’m good for a while. It’s delicious and refreshing no doubt, but one serving is often enough. One little taste. Refreshed and ready to move on.
Not the case with this stuff. I was straight up pounding it once it was good and cold. Just the slightest mention of lavender in something is all I need to get really excited. It’s floral, delicate, soft, elegant, a bit country and well… kind of girly. But in the best way! It’s just a naturally compelling ingredient to me. It tastes really great with sweet berries and lemon so I thought I’d give it a go in a summery refreshment. Memories of super sugary, pink lemonade from my childhood were making raspberries an obvious choice for added flavour.
I made the fatal error of throwing the raspberries in a blender along with everything else and flipping it to high right off the bat. Not the best idea! The speed and friction resulted in about two inches of pale, pretty pink foam on top of considerably lessened usable drink. It wasn’t unlike a brilliant pink cappuccino, which is to say that it was exactly like drinking a brilliant pink, lemon-y cappuccino. It got a bit weird. So, learn from my humble mistake and steep the raspberries with the lavender and muddle them up a bit. Besides, how often do you have the opportunity to muddle?
raspberry and lavender lemonade
serves: makes about 1.5 quarts
special equipment: A really fine mesh sieve. Those raspberry seeds are so tiny.
notes: Seriously, don’t put this stuff in the blender out of laziness like I did. Blueberries or strawberries would be equally good in place of the raspberries. Also, I get my lavender buds from here, but they can be found at farmer’s markets as well. Oh and a splash of gin would make this into a fine little tipple, just saying.
1/4 cup dried lavender buds
1 cup raspberries
6 cups of filtered water
3/4 cup fresh lemon juice
1/2 cup + 2 tbsp light agave nectar or simple syrup
Combine the lavender and raspberries with 2 cups of the water in a medium saucepan over medium heat. Bring to a boil, put a lid on top and remove from the heat. Allow this mixture to steep for 10 minutes.
Combine the remaining water, lemon juice and agave nectar in a pitcher.
Once steeped, muddle raspberries in the pot with the back of a wooden spoon just to get the juices happening. Strain the mixture into the pitcher with a fine mesh sieve to catch all the little raspberry seeds.
Chill lemonade thoroughly and serve on ice with a few raspberries, a little lavender flower, a slice of lemon, whatever you like!