This weeks #SundaySupper theme is Welcome Spring. I couldn’t think of a more Spring-y recipe than a refreshing glass of Lavender Lemonade, but I decided to add a twist and make it limeade with a splash of vanilla.
I’ve been wanting to make a lavender drink for quite some time. I ordered this set of botanical herbs and I knew exactly what I was going to do with the lavender – make Vanilla Lavender Limeade.
You get a big bag of 2 cups of each of these herbs, and they are so lovely. There’s so much you can do with them! My next project is the rosebuds – stay tuned!
So here’s how I made the Vanilla Lavender Limeade.
I juiced 6 limes and 1 lemon, and then combined that with a simple syrup I made on the stove. I added about a teaspoon of vanilla extract to the simple syrup as it reached a boil.
My fine mesh strainer was no where to be found, so I used a paper towel and a colander and poured 2 cups of boiling water over the lavender to make lavender water. It comes out a pale yellow color. Then, I added 3 drops of neon purple food coloring to the limeade a lavender color. You can totally skip this step, but I thought it was so pretty.
This recipes makes about 2 quarts.Print
- 6 limes
- 1 lemon
- 2 tablespoons culinary lavender
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups boiling water
- 4 cups cold water
- Juice the limes and lemon and set aside.
- Boil 2 cups of water and pour over the lavender in a fine mesh strainer.
- Add 1-3 drops of neon purple food coloring, if desired. Then, set aside.
- Mix together sugar, vanilla, and cold water. Bring to a boil and stir occasionally until all the sugar is dissolved.
- As soon as all the sugar is dissolved remove from fire.
- Combine the sugar syrup with the lime/lemon juice in a 2 quart pitcher.
- Pour the lavender water into the pitcher and stir.
- Add 1-2 cups of ice to the pitcher.
- Serve immediately. Add a few lavender buds to the top of each drink for garnish.
This is a wonderfully refreshing drink. It’s not perfume-y in the least. Plus, you’ll get the calming and soothing benefits of lavender. A perfect drink after a long day!
Looking for more springtime fare? Check out all these amazing recipes!
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Raspberry Lemon Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
- An Unconventional Mojito by Monica’s Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
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