Twins Judy and Joy: Another cooling summer sipper

We are continuing with our summer sippers for a better choice instead of all the sugary drinks we normally choose to stay hydrated.

For those of you suffering from the sweltering summer heat, here’s a suggestion for a refreshing and different beverage, lavender-infused lemonade! Yes, lavender is edible. English lavender and Provence lavender are most often used for culinary purposes. Here’s a tip with lavender though: don't use a lot, use it sparingly. Too much and your lemonade may taste like expensive soap. But just a little? Exquisite!

Lavender, a fragrant flower, is also an edible herb. You can use lavender to add flavor to baked goods and other recipes. Lavender has been used to remedy tons of ailments, due to its very calming effects. When steeped as tea, lavender blossoms can help get rid of stress, anxiety attacks, insomnia and more!  Adding the fresh blossoms to your bath water can help relax and ease tired muscles too.

The violet color of this drink is so stunning and certainly a show stopper. So brew up a pot, load it up with ice and wow your guests! Enjoy!!

Luscious Lavender Lemonade

  • 1/2 to 1 cup raw honey or sweetener of choice*
  • 5 cups pure water
  • 1 - 2 Tbsp. dried, organic culinary lavender loose tea
  • 3 lemons, peeled and juiced
  • lavender sprigs for garnish (English & Provence variety are culinary)
  • lemon slices for garnish
  • a good splash of a berry-flavored seltzer, optional
  • 1 drop of lilac/purple food coloring: it’s perfection!!


Pour 1/2 the water in a pan, bring to boil and remove from heat. Add honey and dried lavender; let steep for approximately 20 minutes. Strain tea. Taste at this point and add more honey while still hot if necessary.

Add the lemon and taste. If too sour for your liking add more water. If not enough, add more lemon.

Pour all into a glass pitcher, add a splash of flavored seltzer if using. Garnish with culinary (edible) lavender sprigs and slices of fresh lemon.


*can use stevia or organic sugar. Start with a bit, taste and then add more if needed..

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