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No Sugar Lavender Water
This Sparkling Lavender Water is so refreshing on a hot summer day. The same type of day when the blossoms are at peak perfection to create this lavender libation!
We always pack this special drink to take to the beach when it is in season along with our frozen Lavender Lemon Poppyseed Cake!
West Michigan Great Lakes Beach + Sparkling Lavender Water + Lavender Lemon Poppyseed Cake + Majestic Summer Sunset = Heaven.
Type of Lavender
This is definitely a “seasonal” mocktail as we prefer using the fresh blossoms during the process. The recipe is for dried buds since that is what is available most of the year.
Make sure you are using culinary lavender: English Lavender. Hybrids (aka Lavandin) are camphorous and will have a bitter outcome.
- 8 Cups Water
- 4 Cups Fresh Lavender Blossoms or 1 Cup Dried Lavender Buds
- 1-2 Wedges Fresh Lemon
- boil water in a large saucepan until it reaches a rolling boil, remove from heat.
- Lightly stir lavender in the water.
- Allow lavender to steep for 30-45 minutes. Stirring occasionally.
- Strain using a fine mesh strainer with a cheesecloth or coffee filter.
- (optional) Squeeze juice from lemon wedges in hot water mixture to turn the water a magenta color.
- Use immediately or refrigerate for up to two weeks.
Never boil or microwave lavender buds or blossoms. Your final result will be bitter.
Buy the Cookbook or Grow Your Own Culinary Lavender & Herbs!
All lavender and herb plants come with extensive growing and care instructions + recipes. These herbs may be grown inside during the winter and then planted outside during the summer.