About a week ago, I started cleaning out our kitchen cabinets. I threw out expired herbs, seasonings and medicine. I wiped down surfaces and then reorganized everything to the point where hubby would ask, “So this is where we’re keeping the band-aids now?” Yes, dear. I decided yesterday that I wasn’t finished reorganizing our spice cabinet. I found a set of three plastic containers and sorted my herbs and spices in them for easier access. Now I can pull out the entire container instead of rummaging through each spice individually to find something.
During my reorganization yesterday, I once again found my leftover supply of culinary lavender from our wedding favors. I had two bags of lemons in the fridge and a brand new bag of sugar I purchased earlier that morning. I don’t know who Amy is, but she makes a fabulous Lavender Lemonade! I used that recipe from AllRecipes.com to make myself a pitcher. Lavender and lemon balance out each other really well. The tartness of the fresh lemons are subdued by the touch of lavender that’s combined with a simple syrup.
1 tray of ice cubes
1/4 cup dried culinary grade lavender
2 cups boiling water
3/4 cup sugar
7-8 lemons (I used 7, though the original recipe calls for 8)
5 cups of cold water, or more as needed
Place ice cubes into a pitcher. Place lavender in a large bowl and pour boiling water over it. Let lavender steep for about 10 minutes. Your kitchen will start to smell fabulous while this is happening! Strain lavender, then discard. Mix sugar into hot lavender-infused water. Pour water into pitcher filled with ice.
Squeeze juice from lemons. Strain into pitcher (this helps catch seeds). Pour cold water into pitcher and stir.
I found that I didn’t have to adjust the lemons or sugar after everything was combined. If it’s too tart for your liking, add a bit more sugar.