Floral citrus lemonade with lavender, honey, and grape juice—refreshing for hot days or special occasions.
# What You Need:
→ Lavender Syrup
01 - 1/2 cup water
02 - 1/2 cup granulated sugar
03 - 1 tablespoon dried culinary lavender buds
→ Lemonade Base
04 - 3/4 cup freshly squeezed lemon juice (approximately 4-5 lemons)
05 - 1/4 cup honey or agave syrup (adjust to taste)
06 - 2 cups cold water
→ Purple Infusion
07 - 1/2 cup 100% pure grape juice
08 - 1/2 cup butterfly pea flower tea, cooled (optional, for deeper purple color)
→ Garnish
09 - Lemon slices
10 - Fresh lavender sprigs or mint leaves
11 - Ice cubes
# How To Make:
01 - Combine water, granulated sugar, and dried culinary lavender buds in a small saucepan. Gently simmer, stirring until the sugar has fully dissolved. Remove from the heat, cover, and allow to steep for 10 minutes. Strain out the lavender buds and cool the syrup completely.
02 - In a pitcher, blend freshly squeezed lemon juice with honey or agave syrup and cold water. Stir thoroughly until sweetener is fully incorporated.
03 - Add the cooled lavender syrup and grape juice to the lemonade base. Stir until combined. For a richer purple hue, gently pour in the cooled butterfly pea flower tea and blend delicately.
04 - Fill serving glasses with ice cubes. Pour the refresher into each glass and garnish with lemon slices and fresh lavender sprigs or mint leaves.
