Light Lavender Mint Lemonade
My friend asked me one day if I’d ever had minted lemonade and she was surprised when I said I hadn’t. She went on and on and on about how good it is and told me I really MUST try it sometime. I know why I haven’t–lemonade is usually laden with sugar, so I usually avoid lemonade in general. It’s not that I don’t LIKE lemonade; I just don’t want to drink all those calories.
Well, when my little mint garden started growing like made this spring, I thought of my friend’s words, and I thought, hey, it’s high time to try that minted lemonade. There is no rule that says my lemonade has to be full of sugar. There ARE other ways to sweeten a cold beverage, after all! I decided on stevia with a bit of honey for the sweetness.
I also happened to find a nice healthy lavender plant at the store and I decided to put lavender leaves in my skinny lemonade too. The longer you let the lavender and mint soak in the lemonade, the more fragrant and flavorful your lemonade will be.
If you want this skinny drink as an adult beverage, add a shot of vodka or gin. If you want it sparkling, add some club soda just before serving (in lieu of adding water).
- Juice of 4 lemons
- 2 - 4 cups water (use part sparkling water if you want bubbles)
- 2 - 4 Tablespoons honey
- Several sprigs of lavender leaves
- Several sprigs of mint leaves
- Stevia (or your preferred sweetener), to taste
- Put the lemon juice in a pitcher and add 1 - 2 cups water and the honey. Stir until the honey is fully incorporated.
- Submerge the lavender and mint leaves in the liquid, then put several of the rinds from the juiced lemons in the water as well. Set in the fridge to chill and infuse the herbs into the liquid. Leave it for at least 2 hours, but I do recommend soaking overnight and up to 3 days.
- Before serving, add more water and sweetener, to taste. You may want to strain it using a fine mesh strainer if you don't want pulp in your lemonade. Serve over ice, garnished with edible flowers and mint .
"Cook time" is really "chill time" for this recipe. :)
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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