Photo: Courtesy of Lauren Conrad.What goes into packing the perfect picnic is different for everyone. Some people like to bring tea sandwiches and potato chips; others prefer cheese and charcuterie. I personally love baking Lauren Lowstan’s mini pies for my beach picnics (more on those later this summer). But, regardless of what munchies you bring in your basket, having a jug of cool, refreshing lemonade is a picnic must.
While I love how bittersweet traditional lemonade tastes, adding a little twist to this classic drink can really spice things up. With that in mind, I created two infused lemonade recipes I think you all will love. Without further ado, click through for the recipes!
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Photo: Courtesy of Lauren Conrad.Lavender-Infused Lemonade
Ingredients
1 cup sugar
1 cup water
1 cup fresh lemon juice
4 cups cold water
3 tbsp dried lavender (for culinary use)
1 ice cube tray
Instructions
1. Boil enough water to fill an ice cube tray. Boiling the water makes your ice cubes turn out clear, so that you will be able to see what’s inside of them. This is one of my favorite kitchen tricks. Let the water cool, then fill your tray halfway. Freeze. Once the half-cubes are frozen, place sprigs of dried lavender on each one and fill to the top with water (using mint leaves works well, too). Freeze until all cubes are completely frozen.
2. In a medium pot, combine 2 1/2 cups of water with sugar and dried lavender. Bring to a boil, reduce heat, and simmer for 5 minutes. Cover, and let stand for 1 hour.
3. Remove the lavender by pouring your mixture through a strainer into a large jug.
4. Add lemon juice and additional water. Stir your mixture. Refrigerate until cold, and serve with lavender ice cubes.
Photo: Courtesy of Lauren Conrad.Rose-Infused Lemonade
Ingredients
1 cup sugar
1 cup water
1 cup fresh lemon juice
4 cups cold water
1 tbsp rose water
Lemon slices for garnish
Rose petals
1 ice cube tray
Instructions
1. Boil enough water to fill an ice cube tray, let cool, then fill tray halfway. Freeze. Once the half-cubes are frozen, place rose petals on each one and fill to the top with water. Freeze until all cubes are completely frozen.
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2. Heat sugar and water on stove to dissolve sugar. Put sugar syrup in the fridge and let cool for 2-3 hours.
3. Juice lemons. Place lemon juice in a pitcher with sugar syrup, water, and rose water. Stir mixture and pour into glasses. Serve with rose petal ice cubes.
There you have it. One little bonus tip: Both of these lemonades taste much better when you drink them out of our Little Market pitchers and glasses!
What flavor would you infuse your own lemonade with? Get creative and leave your recipe ideas in the comments below.
XO Lauren
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