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Roasted Lavender Lemonade

Yum, yum, yum!!! This is an elevated version of the typical lemonade if I do say so myself. All of the flavors in this lemonade make for such a rich, deep, caramel like drink that is super delicate and warm (even when cold).

Watch me make Roasted Lavender Lemonade here

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Cane syrup adds depth

The lavender is so soothing in itself but if you needed even more satisfaction…enter the cane syrup. Now, this delicacy can stand on its own in my opinion..I mean, I’m totally fine with eating it out of a spoon but let me tell you, adding it to this recipe creates something magical. I actually wanted to save some of it so I ended up adding some white sugar and you can still taste the cane syrup.

How to roast lemons

Roasting the lemons enhances not only the lemon flavor but caramelizes the natural sugars that occur within the fruit….the result is divine. When roasting, check on them about halfway through because they will start to release juice. You can pour it straight into the pitcher and save it for later.

lemons in an oven
roasted lemons

Careful with the garnishes

The little flowers are 1,000 percent edible and deliver amazing flavor when infused but they DO NOT TASTE GOOD so I don’t recommend adding them to your drink. With that being said, this is something the whole family is sure to enjoy.

dried lavender flowers
roasted lavender lemonade
roasted lavender lemonade
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roasted lavender lemonade in a glass with a slice of lemon

Roasted Lavender Lemonade


  • Author: Handy Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 cups 1x

Description

Not your average lemonade, roasting the lemons makes for a super special, caramelized beverage. Cane syrup takes this lemonade over the top and enhances the flavors even more. 


Ingredients

Scale

6 cups water, hot

4 tablespoons dried lavender flower

4 large lemons

½ cup cane syrup

½ cup cane sugar


Instructions

  1. Slice lemons in half and place cut side down on a baking sheet lined with parchment paper. Roast the lemons in the oven at 425 degrees for 15 minutes. Check on them about halfway through to drain the lemon juice (save it for the lemonade). Let cool.

  2. Bloom the lavender in hot water for 5-10 minutes. Strain into a pitcher. Juice lemons to separate juice from seeds. Alternatively, scoop lemon pulp into a bowl, remove seeds, then add to pitcher. Add cane syrup and cane sugar, stirring until sugar is dissolved. Chill or enjoy warm.
  1. Sharon says:

    Another delicious ? drink

1

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