The temperatures have been skyrocketing over here in Germany lately. It almost feels like being in Southern Europe. And when on top of that you live in an apartment that amplifies the heat even more, I felt an even bigger need to come up with a refreshing summer drink, as an alternative to one of my favorites, which is watermelon juice.
The first idea that crossed my mind was lemonade. Of course! The downside of making lemonade though is that you need to make it fresh and drink it pretty soon. Which works great for a party or similar event. But I needed something for a daily use. Something to have available right there and then in the fridge when you need it. I had to come up with a more practical solution. And that is syrup! It can be stored for several weeks if not even months! And all you need to do is mix it with cold water. And there it is. A tasty refreshing summer drink.
Lemons is what I wanted to go for. But now imagine what happens when you have all kind of lavender products spread around the house. Mainly little gifts from our Provence trip for the family, and two big fresh lavender bouquets drying in the living room. By the time I reach the kitchen I have already been surrounded by that wonderful scent.. And, guess what? That’s how fast the lemon syrup turned into a lemon-lavender syrup ;)
Its versatility is great! You can also pour it over crushed ice for a quick alternative lemon granita (or sorbet). It also works fine to flavor different kind of desserts. Wouldn’t it also be a beautiful idea for a small gift, all wrapped up nicely in a bottle? Who wouldn’t love to receive something like that?
- 250 g / 8¾ oz of fresh lemon juice (approx. 4-5 lemons)
- 250 g / 8¾ oz of sugar
- 1 strip of lemon zest (approx. 5 cm / 2" long)
- 1 full tsp of dried (edible) lavender
- Pour the lemon juice and the sugar in a saucepan.
- Turn the stove at medium heat and stir well until the sugar has completely dissolved.
- Add the lemon zest and let it boil for about 10 minutes.
- Remove from the stove. Then stir in the lavender.
- Let it rest for approx. 30 minutes.
- After cooling off, remove the lavender from the surface with a spoon (if you want to keep the pulp of the lemon), otherwise strain and fill into a bottle.
- Store in the fridge up to several weeks.