Garden Mocktails: How to Make Basil Lavender Lemonade

Herbs serve many culinary and medicinal purposes in my kitchen. I am grateful for my little herb garden, especially when I can walk outside and snip them at my leisure. I was reminded of this luxury when I read Nicole A. Taylor’s, The Up South Cookbook. Many of her recipes are reminiscent of southern cuisine the foremothers of my family used to make but I also see myself with the inclusion of herbs like thyme and basil.

The two recipes that I enjoy most and have adapted to include many other varieties of herbs, would be the Thyme Simple Syrup and Thyme Limeade recipes. These recipes remind me why I love gardening!

As you can tell, I can go on and on about herbs, but here we have my Basil Lavender lemonade, a refreshing and floral twist to a coveted, southern classic! I hope you enjoy this recipe and adapt the flavors to include the herbs and edible flowers from your garden.

Garden Mocktails: How to Make Basil Lavender Lemonade

Basil Lavender Lemonade

Basil Lavender Simple Syrup

2 cups granulated sugar

4 cups water

1 large handful of basil (Sweet Italian Basil is preferred)

6-10 lavender flower heads

Zest of 1 large lemon

In a saucepan on medium-high heat, add sugar and water. Once the sugar dissolves, add in fresh herbs and lemon zest. Turn the flame off and cover the mixture and allow it to cool. Discard herbs and transfer simple syrup into a glass mason jar and place in the fridge.

Basil Lavender Lemonade

2 cups of fresh lemon juice

4 cups of water

1 ½ cups of lavender basil simple syrup

Ice (if preferred)

Thinly sliced lemon slices & basil leaf for garnish

Hand squeeze lemons, making sure to watch out for seeds. Add juice, water, and simple syrup to a pitcher. Stir until all ingredients are combined. Pour over ice and garnish with lemon slices and basil leaf.