Only 2 (gulp) weeks of Summer vacation left until I have to join the workforce again like everyone else. Couldn’t you feel the least bit sorry for me? A head tilt to the side and a simple “awwww” will do. Now is the time to ramp up all things Summer. I intend to make the most of my time, which is why I’ve been thinking…
…about Summer drinks. You may not believe me, but you need a jar of lavender simple syrup in your fridge, for Summer drink emergencies. I have time to think of such things, so that you don’t have to. Come Fall, I’ll need your help coming up with genius ideas.
Call them sodas, call them mock-tails, call them whatever you’d like. Both drinks can be made with ingredients you can pronounce; limes, lemons, sparkling water, mint from the garden, and lavender simple syrup, which are all Summer staples in the Spoon With Me household. I whip up these special drinks in no time for dinner guests, girls nights, or backyard BBQs. A big step up from H.F.C.S- laced sodas (sorry, Dr. Pepper).
You won’t believe me until you try it, but the lavender syrup disguises itself as rum in the Faux-jito (a fizzy minted lime soda), and if you add a little lavender syrup to a real mojito, it tastes more mojito-like (probably sacrilege to serious bartenders. I won’t tell if you won’t).
Lavender simple syrup plays together with fresh lemon juice and sparkling water to make a sparkling lemonade with just a hint of lavender.
If you’re feeling more “Mo-” than “faux”, here is a great recipe for the real thing, written by a guy with the same last name as me. Jeffrey Morgenthaler is a serious bartender who knows his stuff, so just don’t tell him about the lavender simple syrup, capeesh?
- 1 cup sugar
- 1 cup water
- 3 tablespoons dried lavender flowers
- Bring the water and sugar to a boil in a small saucepan over high heat. Immediately remove from the heat, stir in the lavender flowers, and allow to sit until cooled to room temperature. Strain, pressing the lavender flowers to release oils, and refrigerate in a clean jar for up to two weeks.
- 1 sprig mint, plus 2 leaves for garnish
- 3 tablespoons lavender simple syrup (or to taste)
- 3 tablespoons freshly squeezed lime juice (hulls reserved)
- 8 oz (1 cup) sparkling mineral water
- crushed ice
- In the bottom of your glass, gently muddle together the sprig of mint with the simple syrup. Add the lime hull and sparkling water. Top with crushed ice, and stir to mix. Garnish with the mint leaves.
- 1 cup freshly squeezed lemon juice
- 1 quart sparkling mineral water
- Lavender simple syrup to taste (anywhere from ¼ cup to ¾ cups, depending on how sweet you like your lemonade).
- Ice
- Stir all ingredients together in a pitcher. Serve over ice.
This bevie looks amazing! beautiful photos! I hope you will submit this to http://www.findingvegan.com! ~Kathy
Thanks Kathy! I had never seen finding vegan before–it looks like a vegan version of Tastespotting. I think I will submit!
Yum….Always looking for a new and different drink of these hot thirsty evenings. Have a huge lavendar farm close by….thanx…Doris
P.S. Photos are outstanding!!!
Hey, Jenny – love this! Looks easy enough for even me. You know how I love lavender lemonade.
Mint is truly the most wonderful weed in the world. I make a version of these all the time. Mojitos are so refreshing and your photos are, as usual, stunning.
I love lavender but have never done anything with it more than spray it on my pillow. The second picture is my favorite with the lavender in a paper cone.
And I’m sorry you have to go back to work so soon. Teachers are heroes in my book and need lots of breaks.
beautiful photos! I have never eaten anything with lavender. I always associate it with pot pourri. I saw some lavender tips being sold at the gourmet grocery. I might just go crazy and give this lovely lemonade a twirl 🙂
Thanks Amy! You’re lucky to have fresh lavender tips at your grocery store. You should go crazy!
Thanks so much for all the great lavender recipes!! I love lavender honey and lemon juice in my tea during the winter, and today I adapted your recipe and made a white grape lavender lemonade to cool me down. It was absolutely divine!! Thanks again! 🙂 Cheers! sheila
I blogged about your recipe for National Lemonade Day! http://creativetastes.blogspot.com/2010/08/national-lemonade-day.html
Thanks–I love it!
Hiya! I just found you on Tastespotting … you have a lovely site! And I am soooo going to use this lavender syrup. I have some poor neglected lavender blossoms in my cupboard, about to meet the end of their days. But happily.
Thanks!
Thanks Amanda! I soooooo hope you do. (and enjoy!)
For those who haven’t had the Lavender lemonade at Native Foods, the secret ingredient that really makes the drink is a pinch of sea salt. It emphasizes the best of the tart lemon and floral lavender.
Great tip! I bet it does bring out the lavender. Thanks so much for sharing! I think they (purposefully) left that detail out of the Native Foods cookbook.