I met Chef Janice Feuer Haugen when I blogged about her book, Fruit-Sweet and Sugar-Free. She somehow found me and sent a kind thank-you for sharing her work. Since, we’ve traded emails and she has even started her own blog, Everyday Healthy! Everyday Delicious! I urge you to check out her book and her blog. Her forward-thinking and commitment to healthy, delicious food is sure to bring tasty, unique recipes into your world.
Breathe in the fragrance of lavender.
After just five short minutes of breathing in a mild lavender scent, you lower your heart rate and blood pressure, relax your body and release less of the stress hormone cortisol. Lavender’s calming effect on the mind extends to the tummy and skin and comes from both smelling its fragrance and ingesting its blossoms.
Not sure about you, but I don’t often think of adding lavender to my food. Though, occasionally I’ve read about ice cream, shortbread or cake flavored with lavender. All that changed recently when I wondered about adding lavender to lemonade. It turns out to be a very easy and delicious introduction to consuming it as well as an ideal combination. Lavender and lemonade are both cooling and relaxing on their own and even more so when combined.
A seeming miracle occurs when making Lavender Lemonade. When the reddish brown lavender infusion mixes with the lemon juice the entire mixture turns a most beautiful rosy pink! When making the infusion, use the flowers and buds (rather than the too-strongly flavored leaves) of food grade lavender that is safe for consumption rather than lavender sold for sachets or potpourri.
Once you’ve tasted Lavender Infused Lemonade, you’ll want to find more ways to include lavender in your food and your life. May you live Everyday healthy, Everyday delicious!
Serves: Makes about 7½ cups
- Zest of two lemons (organic if possible)
- ½ cup dried lavender blossoms
- ½ cup mild honey or agave or other sweetener of choice
- 2 cups water
- 1 cup fresh lemon juice (from about 4-5 lemons)
- Use a vegetable peeler to remove the flavorful zest (the yellow portion of the skin) from 2 lemons.
- Place the zest, lavender blossoms, honey or sweetener of choice and the 2 cups of water in a medium saucepan. Bring the mixture to a boil. Lower the heat so the mixture gently simmers for 10 minutes. Cover the pan and turn off the heat. Steep this lavender infusion for at least 30 and up to 90 minutes. The longer the infusion steeps, the more intense the lavender flavor of your lemonade.
- Meanwhile, juice the lemons and place the juice in a pitcher along with 4 1/ 2 cups of water.
- Strain the infusion through a fine sieve into a container with a pour spout, pressing on the lavender and the lemon zest to extract as much liquid as possible.
- Now is when the magic happens: begin to pour the strained reddish brown infusion into the pitcher. The more of the lavender infusion you add, the pinker the lemonade becomes.
- The final color is a beautiful rosy pink! Taste and add more water if you would like so that the taste is just right for you.
- Either chill the lemonade with ice or in the fridge. Serve garnished with fresh stalks of lavender and/or thin slices of lemon.
As a Cordon Bleu trained cook, baker, cake decorator,chef and caterer, Janice experienced firsthand the deleterious effects of whitesugar and flour. Her five cookbooks from ChocolateDecadence to Fruit-Sweet andSugar-Free chronicle these experiences. She shares her passion for food asa culinary coach and speaker and with her blog Everyday Healthy! Everyday Delicious! featuring beautiful photography and mostly vegetarian recipes. Janice is truly afriend in the kitchen.