Ventura Lemonade Recipe

12 Limoneira Lemons (juice only!)
4 Quarts water
8 cups Raw Sugar
12 sprigs Lavender

Pour water into a medium sized stock pot, add your lavender springs and bring to a boil. Reduce the heat and allow the lavender sprigs to steep in the liquid. White foam will float on top of your lavender water (this didn’t happen when I tested the recipe); discard foam by skimming off the top with a spoon.

Strain the lavender water through a colander (I lined the colander with a paper towel, too) and put the liquid back into the pot. Add sugar and bring to a boil. Once the sugar has dissolved, add lemon juice and cool rapidly. Chill the lemonade and serve with lemon slices and lavender blossoms.

– Recipe created by Chef Jason Collis.

If you like a strong lavender flavor, use more lavender in loo of a longer steeping time which will add a bitter bite to your tea. This recipe is like making sweet lavender iced tea and mixing with lemon juice. Hmmm, maybe it should be called a Lavender Palmer. I added lemon zest to the lavender boil and replaced the raw sugar with 1/2 honey and 1/2 brown sugar. Since I used up all of my lemons, I used a fresh mint garnish which was a nice variation. Next time, I’ll remember to reserve a lemon or two to slice and add to the pitcher or individual glasses. Made enough to fill two big pitchers. Enjoy!