1 cup fresh lemon juice
1/4 cup Flora Mānuka Honey (or more to taste)
2 tablespoons dried culinary lavender, (preferably organic)
1 cup boiled water for steeping
2 cups cold water water (or more to taste)
5-6 dried pea flowers, for color (optional)
- Add the dried lavender flowers to a jar or large glass. Then bring 2 cups of water to a boil. Pour the hot water over the dried lavender and steep for 5-10 minutes; 5 minutes or more will give your lemonade a stronger lavender flavor.
- Strain the dried lavender buds with a fine mesh strainer or cheesecloth into a pitcher, large jar, or container of your choice.
- When the 'lavender tea' has cooled and is slightly warm to the touch (not hot), add the mānuka honey and stir with a wooden spoon or whisk until completely dissolved.
- Add the lemon juice and remaining water, stir, and chill. Taste and adjust for more lemon, mānuka honey or additional cold water if necessary. If adding the butterfly pea water for color, hold off on adding more water as it will further dilute the lemonade. Serve over ice.
- Place the dried butterfly pea flowers in 1/2 cup of boiling water and allow to steep for 5 minutes or more. These add no flavor and only give your lemonade a beautiful natural purple color (Dried lavender, although purple is more of a dark pinkish brown when steeped in water).
- When cooled, add the purple pea flower water to the lemonade little by little, until you get the shade of purple you like.