Well, it’s already the end of June, and I feel a bit anxious about the food I cook and recipes I share here. Did you ever have that feeling that the season is almost over, but you haven’t been fully enjoying it yet? To say that summer is over could sound too dramatic, though. But anyway I feel like I could have done much better.
Need the examples? Okay. What is summer about indeed?
- Summer salads – succeed
- Fruit and berry tarts/pies/cakes – failed
- Dips – failed
- Chilled Soups – failed
- Ice Cream – failed
- Lemonades – failed
Am I being too hard on myself?
The bottom line is I’ve got to bounce back. And yes – I’m being a bit hard on myself. In fact, there is some perfectly summer stuff such as ice cream and dips is about to be posted.
And now about lemonades…
While most of the food bloggers I know are being responsible and have posted at least one (or even more!) amazing lemonade ideas, I’m doing that only now. Well, at least it’s not October yet, right?
We’ve been enjoying lemonades for all this month. Moreover, I’ve even tried a few ideas you guys posted. But it’s always hard to shoot lemonade. And I’m not talking about a technical part of photographing now – it’s critical too. But on a hot day it’s so hard to take any pictures before lemonade is gone. It happens in no time. Perhaps, it just evaporates due to hot temperature. Does that make any sense?
Anyways, homemade lemonade always is a better option! Let’s be honest – water is the best option, but lemonades do work as well. Importantly, you can adjust everything in a lemonade from an intensity of flavors to a level of sweetness or acidity. Great news, eh?
Lemonade is definitely the quintessence of summer freshness.
And guess which lemonade did I make first this summer? Hard question, isn’t it? I tried lavender lemonade first time two years back, and since that it’s been one of my favorite flavors. It’s fun how different this lemonade turns every time you make it depending on the intensity of lavender or citrus acidity. The only one thing I should mention that it’s always better put a bit less lavender than a bit too much. You can even substitute sugar for honey, and honey will nicely smooth out the lavender taste.
Oh boy, I wish I had this right now…
So guys, if you haven’t kicked off your lemonade season, it’s time my friends! Believe me, it’s quite a short one!
Delicious and refreshing homemade lemonade with a fabulous subtle lavender flavor is a quintessence of summer freshness!
- 1 cup sugar
- 1 cup water
- 2-3 tablespoons dried lavender
- 1 and 1/4 cup lemon juice +- (about 6-7 lemons)
- 5-7 cups water
- Place the sugar, water, and lavender in a small pot and heat over medium heat.
- Stirring often, bring to a slow boil and until the sugar is fully dissolved.
- Off heat. Let the syrup stand for about 15 minutes and then remove the lavender. Completely cool.
- Add the lemon juice and water. Since the syrup is quite sweet, you may need to adjust the lemonade by adding more water or more lemon juice.
- Keep refrigerated. Enjoy!
I would recommend adding 2 tablespoons of lavender first. The intensity of lavender depends on when it was picked and dried. F.e., once I needed to add 5 tablespoons to get a distinctive flavor. Just feel that!