Lavender Lemonade Slushy
Lemonade takes on an ultra-summery and refreshing form in this Lavender Lemonade Slushy!
We’ve traveled a bit further south from the lush lavender farmlands of Cavaillon to Canne, where it’s all about lifestyles of the rich and the famous. That is, of course, unless you’re us, in which case you’re sweating your booty off in a small Airbnb on the far side of town, counting down the minutes until the freezer has adequately cooled your grocery store bottle of wine.
But fancy or not, France is great. I’ve tried to taste anything I come across that works in lavender, which has only consisted of honey and almond candy so far. Safe to say the great lavender quest is still underway. But before I left home, I whipped up this Lavender Lemonade Slushy, which is basically summer in a glass.
You just need a few simple ingredients for this frozen Lavender Lemonade: lemon juice, sugar, water, and lavender.
We’ll make it about the same way we would make a granita, by stirring and scraping at the semi-frozen mixture every once in a while until we have a nice, cold Lavender Lemonade Slushy.
Lavender Lemon Slushy
- 1 Tbsp dried lavender buds
- 1 cup sugar 200 g, you could also try subbing ½ of the sugar for your favorite sugar-alternative
- 2 cups boiling water 473 mL, 256 mL, 1 cup cold water
- 1 cup fresh lemon juice 236 mL, about 6 to 8 lemons
- Combine lavender buds and sugar in a large bowl. Pour 2 cups boiling water over mixture, stir, and let sit for 30 minutes.
- Strain lavender buds from sugar water then combine with 1 cup of cold water and lemon juice. Taste test, adding more sugar or water as needed (it should be a bit sweeter than regular lemonade).
- Pour lemonade into a large baking dish and set in the freezer. Stir and scrape the mixture every hour, until a slushy has formed.*
Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time.