FRENCH LAVENDER LEMONADE RECIPE
Light, fragrant, and tangy, with a delicate floral essence. This lemonade recipe is easy to make and even easier to sip.
Provided by Sommer Collier
Categories Beverage
Time 20m
Number Of Ingredients 6
Steps:
- In a medium sauce pan, combine 5 cups of water, with sugar and lavender leaves. Bring to a boil. Once boiling, stir and cover. Then remove from heat and allow the lavender to steep until the mixture returns to room temperature.
- Squeeze the lemons, and removing any runaway seeds. When the lavender simple syrup has cooled, strain out the lavender leaves. Pour the syrup, lemon juice, and another 5 cups of water into a large pitcher.
- Add ice and garnish with delicate lavender sprigs!
Nutrition Facts : ServingSize 1 glass, Calories 248 kcal, Carbohydrate 65 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 1 g, Sugar 61 g
LEMONADE CONCENTRATE FROM SCRATCH
This tangy lemonade concentrate can be frozen and saved up to a year.
Provided by Mackenzie Ryan
Categories Drinks
Number Of Ingredients 3
Steps:
- In a small saucepan over medium low heat, bring the sugar and water to a simmer. Let cook for five minutes then turn off and let cool.
- Combine two cups of the sugar mixture with two cups of freshly squeezed lemon juice. Place in a ziploc bag and freeze flat for up to one year.
- When ready to drink, use one cup of thawed lemonade concentrate to one cup of water.
Nutrition Facts : ServingSize 8 servings, Calories 207 kcal, Carbohydrate 54 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 51 g
FRESH LEMONADE
Steps:
- Place all the ingredients in a blender and process until completely smooth. Serve over ice.
FROZEN FRENCH LEMONADE
Alize' Red Passion liqueur is about 20 bucks...not too bad. With every sip you taste something different.
Provided by gailanng
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add ice, Alize' Red Passion liqueur, citrus vodka, water and frozen lemonade concentrate to a blender.
- Blend until slushy and pour into Champagne flutes.
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- Add sweetened condensed milk, to taste, and blend until incorporated. I usually find that half a 7-ounce can works well. Use less sweetened condensed milk for a tart drink and add more for a sweeter drink.
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