35 likes, 1 comments - native_vanilla on August 6, 2023: "LAVENDER LEMONADE RECIPE 6 cups water (divided) 1 cup granulated sugar (I use my vanilla sugar) 2 tablespoons dried lavender, culinary grade (I was tempted to use more, start with 2 tablespoons then judge if you want the flavor stronger, but don't use too much or it gets too floral) ¾ cup fresh lemon juice (about 7-8 lemons) 8-10 mint leaves (optional) 1 vanilla bean split. The recipe does not call for vanilla, but I have added it and it's delicious. Lavender Simple Syrup Bring 2 cups of water to a boil, remove from heat and pour over sugar, stir until dissolved. Stir in dried lavender buds and let steep for at least 1 hour (or up to 2 hours for stronger flavor. I have let this sit overnight). You can split your vanilla bean and boil with the water or split it and put it in while it steeps with the lavender. You can pull it out before you refrigerate, or you can choose to leave it in, depending on how strong you want the vanilla to be. You don't want it to overpower the lavender, so I usually pull it out after steeping then refrigerate. Lemonade Combine juice from lemons and lavender simple syrup in a pitcher. Add the remaining 4 cups of water and stir well. Optional: Add 8-10 leaves of fresh mint and let sit overnight for added flavor. Garnish with sprigs of lavender, mint or lemon slices. I like to use Meyer lemons when I can find them, they are sweeter and have a more floral flavor compared to regular lemons. Regular lemons are tarter but work great. The flowers from the syrup will turn a little brown, but I leave them in the syrup. If you want it purple you can add food coloring, I don't. Recipe by Cheryl Latschawl, Member of Making Vanilla and Flavor Extracts with Native Vanilla #lavender #lemonade #vanilla #nativevanilla #recipe #lavenderlemonade".