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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Lavender/Lemon Lemonade
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Lavender/Lemon Lemonade   This thread currently has 2,133 views. Print Print Thread
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Joy
Wednesday, June 20, 2012, 5:24pm Report to Moderator Report to Moderator

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Sam Dan
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I tasted this recipe at an open house for a holistic center and it was so refreshing.  I'm getting the ingredients I don't have today and making it myself.

Some of you already have lavender flowers growing around- lucky you.  They can be bought at a health food store (Richards or Earth Origins here in Fla)  I guess you'd have to check first in your area.

Squeeze 1/2 cup fresh lemon juice.  Add three tablespoons of the lavender flowers and soak overnight in the refrigerator.

Next day make a syrup with 1/2 cup honey (orange flavored honey was used but any would do)
Mix it with the lavender flower/lemon juice mix and blend well.  Add one to two drops of lemon essential oil.    Strain off the lavender flowers.

Pour into a pitcher with 40 oz. (one or two bottles of carbonated water.  Perrier was used.)
If anyone has an aversion to carbonation I guess spring water would be ok.  The carbonation just adds something to the flavor, though.

Serve with lots of ice.  And for even more pizzazz a few sprigs of fresh mint.

The recipe can be adjusted to your own taste as to whether you like it more lemony or add a bit more honey.  

Joy
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2degreespisces
Wednesday, June 20, 2012, 6:39pm Report to Moderator Report to Moderator

Le(a- b-)
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That sounds really really good!





Happiness is the highest form of wisdom.

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Conor
Wednesday, June 20, 2012, 8:14pm Report to Moderator Report to Moderator

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It does sound very refreshing, Joy, thanks for sharing ... I don't see lavender flowers noted on my 'Spices' list anywhere, so I can treat it as a neutral, right?

P.S. Joy, one other question: when you say "blend well," I'm thinking you mean by stirring (since you subsequently say to "strain off the lavender flowers"). Is this correct?



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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Joy
Wednesday, June 20, 2012, 10:16pm Report to Moderator Report to Moderator

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I just got all the ingredients I didn't have this afternoon and I'm going to soak the lavendar flowers (found them in the specialty spices/dried supplement section (you know where you have to measure it out.  It is so expensive a pound.  I was a little leary when I checked out but I got about 4 scoops and it was under $10.00.

Yes, Conor, blend well with a utensil just to get the lemon/flower mix and syrup mixed.  I would also treat lavender flowers as a neutral.

I, too, hope it's as good as it sounds.

Joy
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grey rabbit
Thursday, June 21, 2012, 2:23am Report to Moderator Report to Moderator

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Kyosha Nim
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I've had it before, it is very good, and lucky me I have lavender blooming


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

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Joy
Thursday, June 21, 2012, 2:52am Report to Moderator Report to Moderator

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Sam Dan
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GR,

And here I thought is was an original recipe.  I guess what's good just keeps going around!

Joy
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Conor
Thursday, June 21, 2012, 4:00am Report to Moderator Report to Moderator

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Quoted from Joy
Yes, Conor, blend well with a utensil just to get the lemon/flower mix and syrup mixed. I would also treat lavender flowers as a neutral.

Thanks.



Compliant, me?!? ... I even attended a university whose mascot is one of my ◆ Superfoods!
What is food to one man is bitter poison to others. ~ Titus Lucretius Carus
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san j
Thursday, June 21, 2012, 4:02am Report to Moderator Report to Moderator

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I noticed that essential oil of lemon peel was added to this lemonade. Just wondering why not use Lavender essential oil, too, then, rather than all this soaking and straining of dried flowers. The essential oil is not made from dried but rather from fresh lavender, which would be far more volatile and thus not require soaking and waiting. Furthermore, dried herbs and flowers add a certain artifact/edge to tastes. Perhaps one drop of lavender oil should be considered by those contemplating trying this recipe.  


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Joy
Thursday, June 21, 2012, 5:36pm Report to Moderator Report to Moderator

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I just put all the ingredients together to have with lunch.  Just a few things to consider when making it for the first time that I learned:

a.  When you add the lavender flowers/lemon mix strain the flowers BEFORE you mix it with the honey.  It's less sticky and mixes much easier without any bits of lavender flowers.

b.  For anyone who has a Richards Whole Food store get the lavender flowers there.  They are much less expensive than Earth Origins.

c.  For me the fresh mint adds a little zing.

Sanj, I compare the soaking of the flowers with the lemon mix to marinating a piece of meat before cooking the next day.  It adds flavor that you wouldn't get with just the lavender oil, IMHO.

Joy
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passionprincess
Thursday, June 21, 2012, 6:15pm Report to Moderator Report to Moderator

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Target used to sell a lavender blueberry sorbet. I would LOVE to try and make something similar using agave (diamond) instead of sugar. The lavender added a lovely profile to the sorbet.

I want to try the lemonade now.


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Joy
Thursday, June 21, 2012, 7:29pm Report to Moderator Report to Moderator

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Passionprincess,

I don't know what gives the sorbet that creamy consistency.  I'll bet you could make some ice pops from the lemonade.  A place like bed, bath and beyond or Walmart might have trays in the shape of a pop and you just add a stick.  When it freezes there you have it.

I'm going through this pitcher like I can't believe.  I'd like to "beam" some to you now.

Let me know how that works out if you try it.

Joy
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passionprincess
Thursday, June 21, 2012, 7:56pm Report to Moderator Report to Moderator

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Thank you, Joy! Maybe if I close my eyes and wish really hard, I will be able to get your lavender lemonade!

Did some online searches for lavender blueberry sorbet recipes - it turns out that blueberry has a high pectin content and creates a gelatinous mass. The recipes suggest putting the mixture in an ice cream maker for a more creamy consistency.

I am wondering if I can sub the sugar with agave or honey. I used agave for my lemon milk kefir ice cream and it turned out great. I have lavender bushes at home (grown without pesticides). I wonder if I can get some seeds, dry them, and use them!

http://www.rookie-cookie.com/2008/06/blueberry-lavender-sorbet.html

Quoted from Joy
Passionprincess,

I don't know what gives the sorbet that creamy consistency.  I'll bet you could make some ice pops from the lemonade.  A place like bed, bath and beyond or Walmart might have trays in the shape of a pop and you just add a stick.  When it freezes there you have it.

I'm going through this pitcher like I can't believe.  I'd like to "beam" some to you now.

Let me know how that works out if you try it.

Joy



Simplifying my life. Only the best for my body, mind, and soul!

Food: Diamonds > Superfood > Neutrals > Black Dots > Avoids
People: Diamonds > Superfriends > Neutrals > Questionables > Avoids

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Spring
Thursday, June 21, 2012, 8:48pm Report to Moderator Report to Moderator

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The way I love lavender you would think that I would have planted some long ago! Well, I am now!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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cajun
Friday, June 22, 2012, 12:00am Report to Moderator Report to Moderator

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I, too, am very fortunate to have several lavender and rosemary bushes all around and through my property. Our altitude and micro climate allow many plants to grow year round with maybe only a month down/rest time. My garden has fresh French thyme, spearmint, and basil. I love being able to just go outside and pick whatever I need anytime I want.


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Joy
Friday, June 22, 2012, 3:02am Report to Moderator Report to Moderator

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Cajun,

It sounds like you really appreciate your "herbal plants" right in your own backyard.  That would be lovely and if I ever get the chance will grow some of my own.

You can't get much fresher than walking outside, picking what you need, washing them, and using them in food.

Joy
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cajun
Sunday, June 24, 2012, 4:47am Report to Moderator Report to Moderator

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Joy,
So right!   I am thankful. A real blessing. Sometimes there are conflicts with the birds but we end up sharing...because I have no choice.. they are "up" before me!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
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Joy
Monday, June 25, 2012, 12:16am Report to Moderator Report to Moderator

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I made a second batch the other day and "tweaked" the recipe a little bit.  I needed a little more flavor and this is what I did.

Revised Recipe

Since two bottles from the store of Perrier are 25.3 fl. oz each that's over 50 oz so I added a bit more of everything.

1.  Soaked about 4 tablespoons of lavender flowers in 1 cup of fresh squeezed lemon juice overnight.

2.  Next day added that mix to about a cup of regular honey (didn't use orange flavor this time)  Did
not strain lavender flowers first. (Makes a difference really)

3.  Mixed all this thoroughly and then strained off the lavender flowers.  It was just a little sticky but once I added it to the Perrier water in the pitcher what a beautiful color it became!!!  I'm very visual on color.

4.  Added more than a few drops of lemon oil.  Plus I added some drops of peppermint oil
A few fresh leaves of mint makes a nice drink when your thirsty.

5.  Result.  Tangy.  Secret ingredient -a few shakes of sea salt.  A few quick shakes of salt in 50 ounces of liquid is not too much for me.    Mix well again in pitcher.  For those of you who are anti-salt completely?  Leave it out.

I'm about half way through and its been raining on and off for two days here so it isn't even hot.
I just enjoy the flavor.

Joy

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JoAnn
Monday, June 25, 2012, 5:29pm Report to Moderator Report to Moderator

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Thank you for the recipe Joy.  I made it yesterday and both my husband and I enjoyed it very much.  
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Joy
Tuesday, June 26, 2012, 4:16pm Report to Moderator Report to Moderator

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That's nice to hear, JoAnn.  

We're expecting hot weather after the storm here so I'll probably be making the lemonade quite a bit for awhile.

Joy
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san j
Sunday, July 1, 2012, 3:23am Report to Moderator Report to Moderator

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Variations on this Lemonade:

1. Use ginger instead of lavender.
2. Use limes instead of lemons, and then use loads of spearmint instead of lavender.
3. Using, again, limes, consider (I kid you not) jalapeños.

Other herbs nice with citrus (use sparingly): basil, rosemary, cilantro. All of these are refreshing. Basil is particularly volatile, however, so only use the tiniest bit.


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2degreespisces
Sunday, July 1, 2012, 6:53am Report to Moderator Report to Moderator

Le(a- b-)
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I have made the lemonade yesterday, with fresh lavender from the garden, and it was delicious.
The test batch was gone in two hours, so today I'll make a lot more.
Thanks for sharing the recipe


Happiness is the highest form of wisdom.

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geminisue
Sunday, July 1, 2012, 11:33am Report to Moderator Report to Moderator

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So happy the the recipe.  In Geneva on the Lake, OH, we have Sandy's Seafood Shanty, which sells lavender lemonade for $3.00 for a 10 oz glass,+$1.50 for refills.  I knew it had to be something special, when I tried it last week and it was delicious.  

Now I will make it at home!  Thank You
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ruthiegirl
Monday, July 2, 2012, 2:51am Report to Moderator Report to Moderator

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How hard is it to grow lavendar? Will it grow in Long Island, NY, or is the climate here too cold?


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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Joy
Monday, July 2, 2012, 3:15am Report to Moderator Report to Moderator

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RG,

That's a good question and I'm sure any one of the people here who grow it at home can advice you.

I get mine from the HFS.  Two places carry it.  For some reason Richards Whole Foods is much cheaper than the other store.  It's already been cleaned and processed.

Long Island should still have soil with nutrients in it (I grew up there).

Joy
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ruthiegirl
Monday, July 2, 2012, 3:20am Report to Moderator Report to Moderator

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I can (and do) get the dried flowers cheaply at the  bulk bin of my local HFS. But I was wondering what the plant itself was like- it would probably be delicious eaten fresh in salads.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  13yo B+ Jack


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2degreespisces
Monday, July 2, 2012, 6:36am Report to Moderator Report to Moderator

Le(a- b-)
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Quoted from ruthiegirl
How hard is it to grow lavendar? Will it grow in Long Island, NY, or is the climate here too cold?


You can grow lavender in in NY, no problem; either you buy a hardy, frost-resistant variety that you can plant directly in the ground, or you plant any variety in pots that you take inside during winter.

I live in France, but in a mountainous region, where the winters are harsh. I've experimented with both, and the frost-resistant lavender is still alive, but not exactly thriving.
However, my pots are flourishing: I take them outside mid-May, and take them back inside at the end of October. You can plant any lavender variety you want in pots, as long as you don't expose them to frost.

Smells wonderful when I step outside in the morning  




Happiness is the highest form of wisdom.

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