Violet Dandelion Lemonade
Combining floral elements like violet and dandelion petals with fresh lemon juice, this lemonade celebrates the essence of spring in a vibrant, refreshing drink.
Equipment
- Saucepan
- Fine Mesh Sieve
Ingredients
- 1 cup fresh lemon juice approximately 5–6 lemons
- 4 cups water
- 1 cup granulated sugar or substitute with honey or agave
- 1 cup fresh violet petals ensure they are pesticide-free
- 1 cup dandelion petals pesticide-free
- Ice cubes to serve
- Lemon slices for garnish (optional)
- Mint leaves optional, for refreshing touch
Instructions
- Rinse the violet and dandelion petals under cold water to remove dirt or impurities.
- In a medium saucepan, combine water and sugar. Bring to a boil until the sugar is fully dissolved.
- Remove the saucepan from heat and add the rinsed petals. Let steep for 30 minutes.
- Strain the floral mixture through a fine mesh sieve. Return liquid to the pan and stir in fresh lemon juice.
- Cool the mixture to room temperature, then refrigerate for at least 1 hour.
- Serve chilled over ice, garnished with lemon slices and mint leaves if desired.
Notes
You can customize this floral lemonade with sweetener alternatives and edible flowers of your choice, as long as they are safe and pesticide-free.