Speaking from a culinary standpoint, lavender pairs beautifully with the natural tart flavor of lemon. When using lavender in any culinary preparation, a little goes a long way, so remember to always use it sparingly. It is also inherently sweet, meaning that you won’t need to use as much sweetener. In case you didn’t know, that’s a good thing!
Note: Even though this recipe calls for boiling water, all you are doing, essentially, is making lavender tea. So don’t get any ideas about cooking food while cleansing!
- Prep Time: 25m
- Total Time: 25m
- 2/3 c raw agave syrup
- 1 1/2 c filtered water
- 6 sprigs fresh lavender
- 2 c freshly squeezed lemon juice (6-10 lemons, depending on size)
- 6 c cold water
- Ice cubes as needed
- Boil 1.5 cups water in a small sauce pan and stir in the raw agave and lavender. Remove from heat and keep stirring. Let this steep for about 20 minutes, allowing it to cool.
- Strain the lavender mixture through a fine mesh strainer into a pitcher. Add the lemon juice, water, and ice (as needed) to the pitcher and mix well.
- Serve in cups with optional lavender sprigs for garnish.