Blueberry-Lavender Lemonade

I must say that if I had a signature drink, this would be it. On a sweltering summer day, lemonade is tart, sweet, and infinitely refreshing. The lavender infused water and blueberry puree add depth and complexity while complimenting the prominent lemon flavor. The first time I made this drink, I used lavender earl gray tea instead of sprigs from a plant and I can tell you that the fresh lavender makes all the difference. If you’re looking to throw a 21+ party or just enjoy a summer cocktail solo, simply add 1 + 1/2 oz of vodka or gin to each serving. There’s nothing like a cold glass of lemonade on a hot day, and I plan on making this blueberry-lavender version again and again.

Blueberry-Lavender Lemonade
Becca Bakes Signature Drink

1 cup lemon juice, fresh squeezed (about 5-6 lemons)
2 cups sugar
7+1/2 cups water, divided
1 pint blueberries
15 sprigs fresh lavender (1 small plant) + a few extra for garnish

Directions:

1. In a saucepan, bring 2 cups sugar + 2 cups water to a boil
2. Remove from heat, add fresh lavender sprigs and cover. Let seep for 30 minutes
3. In a bowl, crush blueberries until they become a puree. You can also puree them in a blender or food processor.
4. You can do this next step two ways. (1) Place the blueberry-puree in a fine mesh sieve positioned over a pitcher. Remove lavender sprigs from saucepan and pour lavender infused water through sieve on top of the blueberry-puree and into the pitcher. (2) Remove sprigs from saucepan and place lavender infused water and blueberry-puree in a French press. Press down to create a very clear blueberry-lavender mixture.
5. Pour lemon juice into picture followed by 5 + 1/2 cups of water. Tip: taste lemonade in-between adding cups of water – some like it tart! You can also add more sugar or lemon juice at this step as well.
6. Stir well! Garnish with a sprig of lavender, some floating blueberries, or a lemon slice on the glass edge. Enjoy!

All photos: Zac Wolf Photography