Bright lemonade with lavender, citrus, and grape juice, finished with vibrant purple color. Vegan and gluten-free.
# What You’ll Need:
→ Lavender Syrup
01 - 1/2 cup water
02 - 1/2 cup granulated sugar
03 - 1 tablespoon dried culinary lavender buds
→ Lemonade Base
04 - 3/4 cup freshly squeezed lemon juice (approximately 4 to 5 lemons)
05 - 1/4 cup honey or agave syrup, to taste
06 - 2 cups cold water
→ Purple Infusion
07 - 1/2 cup 100% pure grape juice
08 - 1/2 cup butterfly pea flower tea, cooled (optional)
→ Garnish
09 - Lemon slices
10 - Fresh lavender sprigs or mint leaves
11 - Ice cubes
# How to Prepare:
01 - Combine water, granulated sugar, and dried lavender buds in a small saucepan. Bring to a gentle simmer while stirring until the sugar is fully dissolved. Remove from heat, cover, and allow the mixture to steep for 10 minutes. Strain out the lavender buds and let the syrup cool completely.
02 - In a pitcher, blend freshly squeezed lemon juice, honey or agave syrup, and cold water. Stir thoroughly to ensure sweetener is fully dissolved.
03 - Add the cooled lavender syrup and grape juice to the lemonade base. Stir gently to incorporate all elements. For a deeper purple color, slowly pour in the cooled butterfly pea flower tea and observe the color transformation.
04 - Fill serving glasses with ice. Pour the prepared beverage over ice and garnish each glass with lemon slices and fresh lavender sprigs or mint leaves.
