I think I am in denial. As summer is coming to an end all I have been cooking is one summer dish after the next. I’m sure I should be preparing for the fall. I should be stockpiling all sorts of recipes for the coming season. I should be switching to the mindset of pumpkin, apple, and root veggies, but I can’t help myself. I guess I’m just not ready to let go. I am holding onto summer’s long lazy days, warm sunshine, and extra time spent with friends.
Don’t get me wrong, I love fall. It is hands down my favorite season, but there is something about summer that just gets me. It is the hardest season to let go of. It means fewer salads, fewer sun filled hours in the day, and fewer evenings spent sitting on the porch. I’ll have to learn to take food pictures indoors. I will have to exchange shorts in for pants. My skin will return to its natural, very white, color.
I will be ready to make the transition at some point. When the apples get heavy on the trees I’ll be ready and waiting to pick them, but for those of you like minded rebels willing to go against the seasonal changes, boy, do I have some recipes for you. Make way for purple smoothie goodness, strawberry peach chia seed pudding, and today’s recipe of Lavender Lemonade in your late summer recipe arsenal.
If you’ve never had Lavender Lemonade, it may sound unusual at first, but trust me on this one. It’s love at first sip. The lavender transforms plain Jane lemonade into something extra special, and look at that color! Its a masterpiece. I chose to sweeten this cocktail with stevia for several reasons. It has a neutral flavor, it dissolves readily into cold liquids, and keeps my blood sugar from spiking. This is a clean guilt-free summer sipper. Lets stand together against the changing season as we raise our glasses of Lavender Lemonade in honor of the last few days of summer.
- 2 tablespoons lavender flowers
- ½ cup fresh squeezed lemon juice (from about 4 medium lemons)
- 25 drops stevia (more or less to taste)
- 3½ cups cold water
- Bring ½ cup of the water to boil in a small pot. Once the water has boiled, remove from the heat and stir in the lavender. Let this steep for 10 minutes.
- While the lavender steeps, squeeze the juice from the lemons. You should have about ½ cup of lemon juice. Pour into a pitcher. Add in the remaining 3 cups water and stevia.
- Using a fine mesh strainer to catch the lavender flowers, pour the mixture into the pitcher. Stir. Serve over ice and garnish with extra lemon wedges or lavender flowers if desired.