Lavender lemonade
4
Servings
1 cup granulated white sugar
Method
- Cut the lavender flowers from the stems and place them in a medium-size bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar.
- Pour 2 cups of boiling water over the lavender and stir with a spoon until the sugar is melted. Cover and leave to infuse for 30 minutes.
- Strain the lavender-infused syrup and pour into a serving carafe or jug.
- Stir in the lemon juice.
- Add another 2 cups of water and taste. Adjust the flavour by adding more lemon juice or sugar as needed.
- Add ice and water and serve with slices of fresh lemon and a few strips of lavender.
Ingredients
Cooking Conversions
| 1 tablespoon (tbsp) | = | 3 teaspoons (tsp) |
|---|---|---|
| 8 tablespoons (tbsp) | = | 0.5 cup |
| 16 tablespoons (tbsp) | = | 1 cup |
| 1 cup | = | 48 teaspoons (tsp) |
| 1 cup | = | 8 fluid ounces (fl oz) |
| 2 cups | = | 1 pint (pt) |
| 4 cups | = | 1 quart |
| 1 gallon (gal) | = | 4 quarts |
| 16 ounces (oz) | = | 1 pound (lb) |
| 1 milliliter (ml) | = | 1 cubic centimeter (cc) |
| 1 inch (in) | = | 2.54 centimeters (cm) |
U.S. to Metric
| CAPACITY | WEIGHT | ||
|---|---|---|---|
| 1/5 teaspoon | 1 milliliter | 1 oz | 28 grams |
| 1 teaspoon | 5 ml | 1 pound | 454 grams |
| 1 tablespoon | 15 ml | ||
| 1 fluid oz | 30 ml | ||
| 1/5 cup | 47 ml | ||
| 1 cup | 237 ml | ||
| 2 cups (1 pint) | 473 ml | ||
| 4 cups (1 quart) | 0.95 liter | ||
| 4 quarts (1 gal.) | 3.8 liters |
Metric to U.S.
| CAPACITY | WEIGHT | ||
|---|---|---|---|
| 1 milliliter | 1/5 teaspoon | 1 gram | 0.035 ounce |
| 5 ml | 1 teaspoon | 100 grams | 3.5 ounces |
| 15 ml | 1 tablespoon | 500 grams | 1.10 pounds |
| 100 ml | 3.4 fluid oz | 1 kilogram | 2.205 pounds = 35 ounces |
| 240 ml | 1 cup | ||
| 1 liter | 34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon |
