What to do
- Combine the sugar, water, beet powder, and lavender in a saucepan over medium heat and bring to a simmer. Cook for 1 to 2 minutes, whisking, until the sugar dissolves. Strain through a fine mesh sieve and press down on the lavender as much as possible, extracting it into the syrup.
- In a large pitcher, combine the fresh lemon juice, water, and half of the syrup. Stir well and taste to adjust flavor with more syrup or water, if needed. This will depend on the sourness of your lemons. Refrigerate for at least an hour before serving.
- To serve, pour into glasses with ice if desired, and garnish with lemon slices and a sprig of lavender. Enjoy!
What you’ll Need
Beet Lavender Syrup
1 cup organic granulated cane sugar
1 cup water
2-3 tsp Love Beets Beet Powder
¼ cup culinary grade lavender
3 cups freshly squeezed lemon juice
1 ¾ cups water
1 lemon thinly sliced, for serving
6 sprigs fresh lavender, for garnish
Ice, for serving