If I had a drink named after me, I’d like to think it would include lots of lemon and a little lavender (and maybe skip out on the booze altogether). This drink could not be more summery if it tried. It’s odd because as I write, the weather is quite gloomy and grey and I’m tucked in trying to get rest and ward off an infection. But that’s just it – I crave lemon when I’m feeling sick. Just something about them – so bright and citrusy that it’s impossible not to feel better. Top it off with a ton of ice and a sprinkling of lavender and this drink is party ready. This makes enough for 1 but you could definitely double the recipe. I poured mine in a giant starbucks glass (about 16 fluid ounces) but you could definitely serve this is smaller glasses for 2.
The recipe is very adaptable for change. You could add soda instead of water and definitely add some basil or lemongrass instead of lavender. For a fruity take, any kind of berry will do. Or else, for plain ol’ lemonade, you add some zest to the simple syrup for heightened lemon flavor and some juice later. This also makes for an excellent way to get rid of leftover lemons. Say if you were making this cake and had some lemon leftover that you didn’t use in moutabal, this recipe would be it. The only thing I’d alter the next time would be adding some salt and perhaps reducing the sugar – it was a tad too sweet for me. The only formula you need to remember is to have equal quantities of sugar and water. You can play around with the quantities and flavors to achieve the perfect lemonade for you!
Serves: 1 (or 2)
Source: The Vanilla Bean original
For the syrup:
1/2 a lemon
1/2 – 1 tsp lavender
1/4 cup (50 g) granulated sugar (you can reduce the quantity to 25 – 40 g)
1/4 cup water
For the lemonade:
16 oz (500 ml) chilled water
Lime slices, to decorate
1. In a small saucepan, add sugar, water and lavender. Bring to a boil and let it simmer till sugar has dissolved completely. Juice the lemon and stir to dissolve. Let it cool.
2. When you’re ready to serve, prepare the serving glasses by adding ice cubes. Pour the cooled syrup over the ice and top up with chilled water. Add lime slices and serve immediately.