Sicilian Lemon Lavender Lemonade From Olive The Senses

by Suzanne Heron.

Lavender Simple Syrup: In a small saucepan, stir together 1 Tbsp culinary lavender, 1/2 c granulated sugar & 1/2 c water. Bring to a simmer over medium heat, stirring to help sugar dissolve. Pour into an airtight container and cool in the fridge (stores well refrigerated for at least a month & is great in coffee lattes, cocktails & on gelato).

Lemonade: In a large pitcher, stir together juice & pulp of 1 lb lemons (2 cups total), 1/2 c fine sugar, 1/4 c Sicilian Lemon White Balsamic Vinegar, and 1/4 c of Lavender Simple Syrup until sugar dissolves. You can also blitz in the blender to combine faster and help sugar dissolve. Stir in 6 c cold water, and some ice cubes & lemon slices. Taste and add extra sugar as desired.

Chill in the fridge completely and top up with ice cubes before serving.

– Emily Lycopolus, Olive the Senses, 1701 Douglas St (The Hudson), (250) 590-8418, We love lavender, how could we not make a lavender-infused lemonade! This is floral, sweet & refreshing, and just has summer written all over it!