Guava Lavender Lemonade made with dried lavender, guavas, and lemon juice is a refreshing afternoon sipper.
I adore guavas.
My Abuelito Angel had a guava tree in his backyard. He would pick/eat them straight from the tree.
When we hugged him, he smelled of guavas. Guavas remind me of him and I always find a way to incorporate them into my dishes.
From cocktails to main dishes, desserts guavas remind me of summer days at my Abuelito’s house.
I may be biased but this guava lavender lemonade is amazing.
Made from dried lavender, fresh guavas, lemon juice served over ice it is perfection.
Guava lavender lemonade sipped in the afternoon, can easily be transformed to a dinner cocktail.
Feel free to add a splash of gin or vodka to my guava lavender lemonade. Salud
INGREDIENTS NEEDED TO MAKE GUAVA LAVENDER LEMONADE
water
sugar
dried lavender
Fresh guavas – If you cannot find fresh, frozen can be substituted, simply thaw overnight before adding
freshly squeezed lemon juice, prefer limes? Fresh lime juice works beautifully
water
HOW TO MAKE GUAVA LAVENDER LEMONADE
Our lemonade begins by making a simple syrup infused with guava and lavender.
Heat water, sugar, lavender, and sliced guavas.
Reduced heat, stir and allow to simmer until all sugar is dissolved and guavas have become soft.
Remove from heat, allow to cool, and strain. Push guavas with back to spoon to extract as much flavor as you can.
You can make the guava lavender simple syrup up to four days in advance, cool, strain and place in fridge. Keep any leftovers in fridge, add to tea, iced coffee or use to make cocktails.
To a pitcher add half of the guava lavender syrup, lemon juice and water.
Stir to combine, taste, and adjust for tartness and personal preference.
Add more syrup if too tart or add more lemon juice if too sweet.
Serve over ice.
WHAT IS CULINARY LAVENDER?
Lavender is harvested for culinary use. The process begins by drying bundles of fresh lavender then separating the dried lavender from the stem.
The buds are then sifted to remove any remaining bits of stem.
Lavender can last up to two years stored in a cool, dry pantry.
I pick up dried lavender in Blanco, Texas during the lavender festival, but here is a great source from Etsy to purchase culinary lavender.
WHAT CAN I MAKE WITH LAVENDER?
From syrups, to cocktails to baking lavender adds a floral note to dishes.
Here’s a few ideas to get you started
- 2 cups water
- 1 cup sugar
- 1 tablespoon dried lavender
- 4 guavas sliced
- 1 1/2 cups freshly squeezed lemon juice
- 4-6 cups cold water plus more as needed
- Ice
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Make guava lavender simple syrup: In a saucepan bring to a boil water, sugar, lavender, and sliced guavas. Reduced heat, stir and allow to simmer until all sugar is dissolved and guavas have become soft. Remove from heat, allow to cool, and strain. Push guavas with back to spoon to extract as much flavor as you can.
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To a pitcher add half of the guava lavender syrup, lemon juice and water. Stir to combine, taste, and adjust for tartness. Add more syrup if too tart or add more lemon juice if too sweet. Serve over ice.
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