I Eat Plants: Lavender Lemonade

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This is a great addition to your next picnic!

Later in the summer and in the winter markets, you can often find dried lavender buds, which is what I used here.  Sadly, they won’t distribute nicely in the lemonade, but they do give a lovely flavor.  If you’re weirded out by lavender buds in your lemonade, you can certainly strain them off after a few hours.  It would be ideal to make this ahead of time and have it sitting in the fridge getting nice and cold for the day.

Also, don’t use too much lavender- it gets overwhelming!

I Eat Plants: Lavender Lemonade

I Eat Plants: Lavender Lemonade

Ingredients

  • 4 cups cold filtered water
  • 1/2 cup fresh squeezed lemon juice
  • 20 drops liquid stevia
  • 1/2 tsp dried lavender buds

Instructions

  1. Add all the ingredients to a vessel large enough to hold, such as a swing top glass bottle.
  2. Shake or stir.
  3. Refrigerate for at least 4-6 hours.
  4. Strain lavender buds if desired.
  5. Serve cold.
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Lavender Lemonade

4 cups cold filtered water
1/2 cup fresh squeezed lemon juice
20 drops liquid stevia
1/2 tsp dried lavender buds

1. Add all the ingredients to a vessel large enough to hold, such as a swing top glass bottle.  Shake.
2. Refrigerate for at least 4-6 hours.
3. Strain lavender buds if desired.
4. Serve cold.

 

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About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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