Around this time of year, our lemon tree gives us a huge bounty of lemons. I love citrus so much. I can honestly say it’s one of the best things in life, and I can’t live without it. As you might have noticed, lemon juice is a key ingredient in a lot of my recipes.
I hate to waste anything and want to keep up with the lemon production of our tree, so for the past month I have been making blender lemonade daily. It’s so easy and quick to make. Plus it helps me keep my water intake up, because I drink at least a liter of it a day. When life gives you lemons (and a lot of them), make lemonade, right?
For this recipe, I am adding some lavender syrup to jazz it up a bit. Not a fan of lavender? Just skip it. You can drink it plain or get creative with other flavors like cucumber, hibiscus, vanilla, ginger or rosemary. The options are endless.
This recipe:
- fresh
- tangy
- sweet
You might also like this recipe Lavender martini
blender lavender lemonade
Ingredients
lemonade
- 1 lemon skin removed
- 1-3 teaspoons of sweetener of choice I use stevia drops
- 4 cups water
- 2-3 teaspoons lavender infusion
lavender infusion
- 2 tablespoons dried lavender buds lavender flower buds
- 1 cup water
- 2-3 drops liquid stevia Liquid Stevia Sweetener
Instructions
- COMBINE & BLEND. In a high-speed blender, add lemon, sweetener, and 4 cups water. Blend until smooth, usually 1-2 minutes.
- ADJUST. Taste and adjust sweetener and lavender, if needed. Give it another quick blend.
- STRAIN. Strain the lemonade through a fine mesh colander.
- CHILL. Transfer the lemonade to a bottle or jar and chill. Or enjoy immediately over ice.
- ENJOY!
Notes
- I often leave the lemon skin on, this results in a much stronger flavor and can be used as a concentrate.
- Store in the refrigerator in an airtight container for up to 3 days.
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