Yes, there is another reason why I love June. June is when the bees start buzzing because like me, they are drawn to nature’s perfect perennial: lavender. June is the month when (at last!) my French lavender plants are finally ready for harvest.
I wait patiently all year for these few weeks in June, and I do my best each season to create something new with my two dozen French lavender plants. I’ve baked cakes and stitched linen eye pillows in the past. This week, I made lavender lemonade and a summer wreath. More on the wreath next week, but meanwhile . . .
Don’t you love lemonade?
Could anything define summer more than this beverage? I think only iced tea could compete, but there is something about that taste of citrus poured over ice that forces one to pause and appreciate the simple pleasures of summer.
How to Make Lavender Lemonade
Combine ¾ cup of water with ½ cup of sugar in a saucepan. Bring to a low boil and stir until sugar dissolves, remove from heat. Add 3-4 organic lavender buds to heated sugar water mixture and allow to cool for 10 minutes.
Prepare frozen lemonade as directed, minus 1 cup of water. Remove lavender buds from sugar mixture, then pour sugar water into prepared lemonade and add fresh slices of lemon.
For color (optional), mix ¼ cup of water with one drop of blue food coloring and one drop of red food coloring.