Last year at this time I was getting ready to head to Santa Fe to get married (which I first mentioned here). That trip was probably the best one of my life, and right now I’m gearing up to go back with my wife for our one-year anniversary. I can’t wait!
We discovered so many amazing things in Santa Fe last year: The Inn of the Turquoise Bear, Atalaya Mountain, Meow Wolf, and a ton of lavender. That’s my focus today.
Lavender is everywhere in New Mexico, and it’s a symbol of marriage, which is why my wife incorporated it generously into our wedding—it lined the aisle; it was infused into items in our gift bags; it was in our invitations and on the chargers at our reception. It was everywhere I looked, even when we got back to New Jersey.
My mom became obsessed with lavender and found lavender scented products for my wife and me all the time. When she and my dad visited us, she found lavender-infused lemonade at a restaurant we dined in. Holy cats. It was amazing.
Because I get my love of cooking from my parents, it didn’t surprise me that a week later my mom called me to tell me she’d recreated the drink. She sent me the recipe, along with a small bag of lavender buds. This recipe is based on that, with a few of my own tweaks that come from a lemonade I’ve been making for the past few years.
This version of the lavender-infused lemonade is crazy good. It’s sweet, sour and totally refreshing. And the flower really gives it a unique flavor, too. It’s perfect for the warm weather that’s coming up, so I hope you give it a try and let me know how it goes.
- 6½ cups water
- 2 cups sugar
- ½ cup lavender buds (or leaves, but buds work best)
- 2 cups fresh lemon juice (about 8 lemons)
- Heat 4½ cups water in medium saucepan until boiling.
- Add sugar and stir until dissolved. Stir in lavender.
- Reduce heat to low, simmer for 5 minutes.
- Using a strainer, pour liquid into pitcher.