Peach Lavender Lemonade (and Lavender Simple Syrup)

21 Apr

A simple post for a simple recipe about simple syrup. After a week of heartache, tragedy and unease in Boston and around the country, I’ve been savoring life’s quiet, beautiful moments more than ever. For me, that meant a reflective Saturday afternoon with peach lavender lemonade. It tasted like Spring should, and reminded me to count my blessings.

DSC_1802

The main star of the lemonade is the lavender syrup, and it’s as simple as can be. You can procure culinary lavender from most specialty food shops, but Williams Sonoma is always my go to.

DSC_1743

The other important piece here is keeping the sugar from crystallizing as it cools. I learned this one the hard way– a cooled sugar lump does not a syrup make.

When you bring your sugar and water to a boil, the sugar will fully dissolve and turn clear, like below. Once you’ve removed from heat, add in a little corn syrup or cream of tartar. It acts as a “chaos” agent to keep the sugar crystals from forming. Science wins every time.

DSC_1755

Drain, bottle, chill and you’re ready to go! Bonus points if you put it on pancakes.

DSC_1776

And for a little something extra, my mantra for the week. Peace, love and prayers to Boston.

from Sarah Abbott of Etsy

watersounds Etsy shop, Sarah Abbott

Peach Lavender Lemonade (and Lavender Simple  Syrup)

Yields 1 1/2 cups simple syrup, and about 3 quarts of lemonade

Ingredients

2 cups sugar

1 cup water

3 tbsp lavender buds

1/2 tsp cream of tartar or corn syrup

2 quarts lemonade

1 quart peach juice (or puree would work)

Directions

In medium saucepan, combine sugar and water. Bring to a boil. Once boiling, add lavender buds, and immediately reduce to simmering. Continue to cook for 5 minutes.

Remove from heat, and add cream of tartar or corn syrup. Mix well, and set aside to cool/steep for 30 minutes. Once cooled, drain through a fine mesh strainer to remove lavender buds, and press them against the strainer to extract maximum liquid.

Pour your simple syrup into a sealable bottle and put in the refrigerator to cool. Once cooled, either in a pitcher or individual glass, combine 2 parts lemonade to 1 part peach juice. Add about 1/2 a tablespoon of lavender simple syrup per 16 oz. So if you made a pitcher using the amount of lemonade/peach juice above, add 3 tbsp lavender simple syrup. Stir, add lots of ice, and enjoy.

Time

40 mins

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: