Delta Sigma Theta Sorority, Inc
Inglewood Alumnae Chapter's
Healthy Cooking Class
Let's try something new!
This refreshing drink can be served hot or cold. Full of flavor and teasing to the tongue, try something new to go with your next favorite meal.
While all varieties of lavender are edible, If you use fresh, garden flowers, make sure they have not been sprayed with pesticides. Do not use florist flowers.
If serving cold Stir it all together and refrigerate for 2 to 8 hours for maximum fruity flavor.
If you have any questions, please feel free to email me at
1 tablespoon of dried lavender flowers
can be found at Rainbow Acres in Culver City
A commercial brand of lavender tea may be used also. Steep two tea bags in two cups of water for 30 minutes
1 cup white, granulated sugar
2 cups of boiling water for the infusion
1 1/2 cups freshly squeezed lemon juice
2 cups or more of cold water
Ice if needed
Place lavender in a medium bowl. Pour the sugar over the lavender leaves and use your fingers or the back of a spoon to gently rub the flowers into the sugar.
Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness or sweetness/
More lemon juice if too sweet more sugar if too tart.
Add ice and more water to desired level of concentration.