Lavender lemonade, Sweet tea lemonade: Summer drinks recipe

During the last couple of weeks, my herb garden has started to flourish. Some perennial culinary herbs, like oregano, thyme, sage, chives and lovage have all needed pruning, a few for the second time.

The cuttings go into an old, lovingly worn, wooden bowl. The flavors mingle and can be used either fresh or dried to season soups, stews, breads, butters and more.

But what surprised me was my Provence lavender. This tall, slender blooming tender perennial had deep purple flower spikes growing out of the center. Pretty early here for that to happen. I harvested a good handful of blooms and leaves and left the rest for the pollinators.

All I had to do after that was decide what to do with these fragrant trimmings. My first thought was lavender lemonade. So that's what I made. The sweet lavender flavor toned the tartness of the lemon. Refreshing. I thought you might like to make it.

Now my husband, Frank, isn't fond of lavender lemonade, so I made a batch of lemonade ice tea for him.

Both of these warm weather drinks are unusual and hydrating.

The lavender flavor is subtle.

1/2 cup fresh lavender flowers and/or leaves or 3 tablespoons dried or more to taste

Up to 2 cups sugar or honey, to taste

8 cups water, divided

2-1/2 cups lemon juice

Combine lavender with sugar and 2 cups water. To release lavender's volatile oils, smoosh the lavender into the water.

Bring to a simmer to dissolve sugar.

Remove from heat, cover and let lavender infuse until syrup has cooled.

Strain.

Use right away or refrigerate until ready to use. Keeps 2 weeks in refrigerator or 6 months in freezer.

To make lavender lemonade, pour 6 cups water into a pitcher.

Add lemon juice and lavender infused syrup.

Stir to combine. Chill, covered, in refrigerator before serving.

Right before serving, stir in a few blueberries, raspberries, blackberries or thinly sliced strawberries for a nutritional boost and pretty color.

Stevia is a natural herb sugar substitute. Many times sweeter than sugar, stevia is non-caloric and diabetic safe. A little goes a long way so take that into consideration.

Note: Stevia doesn't produce syrup, just a nicely sweetened liquid.

Add a sprig of mint for garnish. Note the range of sugar and juice. Go to taste on both.

6 cups brewed ice tea

Sugar to taste – start with 1-1/2 cups

2 cups water

Lemon juice – start with 1 cup

Combine sugar and water together and stir until dissolved.

Pour into tea and stir.

Add lemon juice and stir.

Pour over ice and enjoy a sip of summer.

Let thaw and you’ll be amazed at the amount of juice.

Works for limes, as well.

Freeze zest in a bit of juice so it doesn't dry out.

Lemon contains vitamin C, good for immune system.

Add a squeeze of lemon juice to your morning drink of water.