LAVENDER LEMONADE #drinks #homemade

Each taste of this fragrant, 5 fixing Lavender Lemonade will help you to remember the botanical excellence of Spring.

In the event that you are pondering about the shading, I should admit, that its not all from the lavender. I squashed a few blueberries (from a year ago's blueberry reap, the last remainders of the solidified clump) as the syrup stewed, for that additional fly of regular shading. In the event that you don't have blueberries available, don't stress – the lemonade may not be quite pink, yet it'll taste and smell similarly as wonderful as this one.

This year, I'm concentrating on including a great deal of consumable florals into the scene. With our reality's developing populace and loss of forestation to home, it is basic that we use however much space as could reasonably be expected to develop our very own nourishment, best we can, and that incorporates the quite decorative as well. In the wake of tasting this lavender lemonade a year ago, I realized I required a lavender shrub for my own, so I planted a strong assortment this year. I can't hold on to gather and store!

Also Try Our Recipe : TURTLE DOVE MARTINI RECIPE – MY FAVORITE WINTER COCKTAIL

INGREDIENTS
FOR THE LAVENDER SYRUP

• 2 c sugar
• 1 c water
• 4 blueberries (for color)
• 2 tbsp. dried lavender flowers

FOR THE LAVENDER LEMONADE

• 1/4 c lemon juice
• 2 c cold water
• a pinch of salt
• 3 -4 tbsp lavender syrup, or to taste

INSTRUCTIONS
MAKE THE SYRUP

1. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring once or twice to disperse the sugar.
2. Add the dried lavender, blueberries, reduce heat to the lowest setting and simmer for 20-30 minutes until syrupy, crushing the cooked blueberries halfway during cooking to release the juice and color.
3. Remove from heat, and let sit at room temperature for 1 hour. The syrup will thicken and the flavors deepen.
4. Strain and transfer to a clean, dry, sterile glass jar with a tight fitting lid. The syrup will keep well refrigerated (and properly stored) for 1-3 months.

MAKE THE LEMONADE

1. In a pitcher, combine lemon juice, water, salt and lavender syrup. Stir well. Serve chilled on a warm day.

For more detail : bit.ly/2F4WrUp

Read More Our Recipe : FLAMINGO CUPCAKES