Lemonade seems like it would be good for you, right? I mean, lemons are, after all, one of nature’s wonder fruits, packed with detoxifying nutrients. However, most lemonades are packed to the brim with inflammation-causing sugar. They also typically heat the lemon juice, which breaks down the delicate vitamin C and enzymes that make it so good for your body in the first place.
This blueberry and lavender lemonade recipe of mine is lightly sweetened with honey, and is never heated enough to destroy any of its goodness! The blueberry adds antioxidants and a pretty purple hue, while the lavender adds a lovely subtle sweetness. I make a big batch and keep it in my fridge during the summer to keep me going through the hot days. Enjoy!
Blueberry and lavender lemonade recipe
Makes: 2 glasses
- 1 tbsp dried culinary lavender
- 2 tbsp raw honey
- 2 tbsp frozen blueberries
- Juice of 3 or 4 small lemons
- 2 cups filtered water
- Boil the water, then stir in the dried lavender. Let steep for about ten minutes, then strain out the lavender using a fine mesh strainer. You can also just steep the lavender in the water like tea if you have a loose-leaf tea strainer.
- Let the water cool down until it’s just warm enough to touch, then stir in the honey until it dissolves.
- Add the lemon juice. Adding the lemon and honey when it’s not super-hot preserves the health benefits of both these foods.
- To serve, lightly muddle a tablespoon of blueberries in the bottom of each glass before topping with ice and lemonade.
- Garnish with a sprig of lavender to serve.