Zero Proof: Blueberry-Lavender Lemonade Recipe

1. 1

   To make the lavender syrup, bring sugar and 1 cup water to a boil in a sauce pot. Reduce heat and let simmer until sugar is dissolved. Add lavender, cover and let steep for 8 to 10 minutes. Strain into a clean bowl and chill.

2. 2

   Strain lavender syrup into a blender, add blueberries. Puree until smooth. Pour blended blueberries into a pitcher, straining and pushing on the solids if desired. Add lemon juice and 3 1/2 cups chilled water to the pitcher. Stir and serve over ice. Garnish with additional blueberries if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.