I picked up a little bottle of pure lavender essential oil from the Okanagan Lavender Herb Farm, recently, for a project I want to try here on The Pear Tree. But before I got to it, I started to discover all these other things I could do with it – including adding it to a pitcher of lemonade for a wonderful, distinctive nuance.
I was planning on saving this idea for a sunny day – the kind of day that begs you to make lemonade with an extra twist of stringency just to make it through the afternoon. But I am becoming doubtful that we here in what used to be known as the “Sunny Okanagan” will ever enjoy such a day again. Surely not a whole week of them. But I digress. This is about the lemonade – lavender lemonade, which will surely taste just as superb hot, sipped on whilst wrapped in a flannel blanket on the patio with a pair of wool socks (here I go again!)…
The Lavender Herb Farm carries a number of lavender essential oils, all extracted from their own crop. But the sales lady that helped me recommended the Lavandula Angustifolia ‘Maillette’ as one that’s good to cook with (not all of them, I guess, are edible).
Stay tuned for the original project I had in mind. In the mean time, try this sweet recipe for lavender lemonade. I hope the weather where you are is more demanding of it than here!
3 1/4 Cups water
1/2 Cup ReaLemon Lemon Juice (or, if you’re more ambitious than me, the same amount of fresh squeezed lemon juice)
2-3 drops pure lavender essential oil
1/2 Cup granulated sugar (adjust to taste, since the lavender diminishes the sweet)
Whisk all ingredients together in a pitcher. Serve with ice and lemon and (if you have it) a sprig of organic lavender.
– Words and photos by Lori-Anne Poirier