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Lavender Lemonade

(recipe, Williamsburg Farmers Market)


Nicole Schermerhorn of A Thyme to Plant Herb Farm notes that since ancient times lavender has been used as a tranquilizer, sleep aid and digestive aid. It soothes an upset stomach, takes the sting out of a burn and promotes healing. It is naturally antiseptic and antimicrobial.


  1. 4 cups water, divided
  2. ¼ cup chopped fresh lavender leaves (or 1 tbsp dried flower buds)
  3. ⅔ cup sugar
  4. 1 cup fresh lemon juice (about 6 lemons)
  5. Lavender Stems


  1. Bring 1 cup of water to a boil in a medium saucepan.
  2. Combine the boiling water and lavender in a medium bowl, cover and steep 30 minutes.
  3. Strain the lavender mixture through a fine sieve into a bowl, discard lavender leaves.
  4. Combine 3 cups water and sugar in saucepan.
  5. Bring the mixture to a boil, and cook 1 minute or until sugar is dissolved.
  6. Combine lavender water, sugar syrup, and lemon juice in a pitcher. Cover and chill.
  7. Serve over ice. Garnish lemonade with lavender stems, if desired.