Lavender Lemonade Spritzer

Ingredients

Equipment Needed

• •Small saucepan
• •Fine-mesh strainer
• •Citrus juicer or reamer
• •Large pitcher
• •Tall highball glasses (12-14 oz)

Instructions

1. 1

   Make the simple syrup base

   Combine the sugar and water in a small saucepan over medium heat. Stir gently until the sugar dissolves completely. You should see no crystals when you lift your spoon. Do not let the mixture boil vigorously; a gentle simmer is sufficient. This takes about three minutes.

   Swirling the pan rather than stirring prevents crystals from forming on the sides, which can cause the whole batch to crystallize later.
2. 2

   Steep the lavender

   Remove the pan from heat and add the dried lavender buds. Stir once to submerge them, then cover and let steep for exactly five minutes. Set a timer. Lavender becomes bitter and soapy when oversteeped. At five minutes, you capture the floral perfume without the harsh undertones.

   Taste the syrup at four minutes. If it already carries strong lavender flavor, strain immediately. Different lavender varieties release their oils at different rates.
3. 3

   Strain and cool

   Pour the syrup through a fine-mesh strainer into a clean jar or heatproof measuring cup, pressing gently on the lavender buds to extract every drop of fragrant liquid. Discard the spent buds. Let the syrup cool to room temperature, then refrigerate until thoroughly chilled, at least one hour.

4. 4

   Juice the lemons properly

   Roll each lemon firmly against your cutting board, pressing down with your palm. This breaks the internal membranes and releases more juice. Cut the lemons in half crosswise. Juice them through a strainer to catch seeds and pulp, pressing the halves against the strainer to extract everything. Room temperature lemons yield significantly more juice than cold ones.

   Microwave cold lemons for fifteen seconds to bring them to room temperature quickly. The difference in yield is remarkable.
5. 5

   Build the base mixture

   In a large pitcher, combine the chilled lavender syrup with the fresh lemon juice. Stir well. Taste and adjust: if too sweet, add more lemon juice tablespoon by tablespoon. If too tart, add more syrup. The balance should lean slightly toward tart, as the sparkling water will dilute the flavors.

6. 6

   Assemble individual servings

   Fill tall glasses generously with ice. Pour the lavender-lemon base over the ice, filling each glass about two-thirds full. Top slowly with cold sparkling water, allowing the bubbles to rise without overflowing. Stir gently once with a long spoon to just barely combine. Vigorous stirring kills the carbonation.

7. 7

   Garnish and serve

   Slide a thin lemon wheel onto the rim of each glass or float it on the surface. Tuck a fresh lavender sprig into the ice so it stands upright, releasing its fragrance with each sip. Serve immediately with a paper straw. The bubbles wait for no one.

   Gently bruise the lavender sprig between your fingers before garnishing. This releases the essential oils and makes each glass smell like a Provençal afternoon.

Chef Tips

• •Seek out culinary lavender, not the decorative variety sold at craft stores. Culinary lavender is grown without pesticides intended for ornamental plants. Look for it at specialty spice shops, farmers markets, or from reputable online sources. French or English lavender varieties work equally well.
• •The lavender syrup keeps refrigerated for up to three weeks in a sealed jar. Make a double or triple batch and you'll have elegant drinks on demand. It also makes a remarkable addition to champagne, iced tea, or drizzled over fresh berries.
• •For batching at parties, combine the syrup and lemon juice up to six hours ahead and refrigerate. Add sparkling water to individual glasses at serving time. Never add the bubbles to the pitcher in advance; you'll serve flat lemonade.
• •If you find the lavender flavor too assertive, reduce to one tablespoon of buds in your next batch. If too subtle, steep for an additional minute. Palates vary, and you should adjust to please your own.

Advance Preparation

• •Lavender syrup can be made up to three weeks ahead and stored in a sealed jar in the refrigerator.
• •Lemon juice can be squeezed up to 24 hours ahead and refrigerated, though it's brightest when fresh.
• •The combined base (syrup plus lemon juice) can be mixed up to six hours before serving. Add sparkling water only at the moment of serving.
• •Garnishes can be prepared several hours ahead: slice lemon wheels and store in cold water; keep lavender sprigs wrapped in damp paper towels in the refrigerator.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)