Hey everyone! It’s been awhile since I’ve last posted on The Wave, and I’m so glad to be back. Since we’ve last spoken, I’ve traveled to Portland, New York City, had all my wisdom teeth out, started school, and begun my college applications. Yay senior year! Naturally, it’s been hectic, but regardless of how busy life gets, it’s important to stop and smell the roses. Well, in our case, it’s lemonade.
Recently, my boyfriend Anojh and I went out to dinner at Starbelly, a restaurant in the Castro district of San Francisco. There, over white bean hummus and flatbread (which I wouldn’t recommend, but their pizza was good), we eavesdropped on techie conversations and talked about how our days were. As we were talking, I overheard the woman sitting at the table to my right ask the waitress for a glass of their lemonade so she could mix it with her rosé, and it reminded me of this recipe for raspberry lavender lemonade. I told Anojh about it then and I’m telling you all about it now. This lemonade is so delicious, I figured that there wasn’t a better time to post it than as soon as possible. And now that the weather’s warming up, there’s no excuse. This recipe is a must try. A MUST TRY.
And so, with that, I present to you raspberry lavender lemonade.
Raspberry Lavender Lemonade
(Serving for 2)
Author: The First Mess
Honestly I just eyeballed the measurements but if you prefer to not risk it, here you go:
1/8 cup dried lavender buds
1/2 cup raspberries
1/2 cup pomegranate juice
3 cups of filtered water
⅜ cup of lemon juice
1/4 cup + 1 tbsp light agave nectar or simple syrup (To learn how to make simple syrup, click here)
Combine the lavender and raspberries with 2 cups of the water in a medium saucepan over medium heat. Bring to a boil, put a lid on top and remove from the heat. Allow this mixture to steep for 10 minutes. Combine the remaining water, lemon juice and agave nectar in a pitcher. Once steeped, muddle raspberries in the pot with the back of a wooden spoon just to get the juices happening. Strain the mixture into the pitcher with a fine mesh sieve to catch all the little raspberry seeds.
Chill lemonade thoroughly and serve on ice with a few raspberries, a little lavender flower, a slice of lemon, whatever you like. Enjoy!