Infused Lemonade 2 Ways (Psst… it’s naturally sweetened too!)

Lemonade-For-Blog-1

Happy Friday! Jordin and I are spending a few days in the beautiful mountains of North Carolina for the wedding of my friend Katie. We grew up together and she actually is the illustrator of my beautiful logo image on this blog. I’m so excited to be celebrating her and her awesome new husband, Ryan, and also spending some time with family and friends. Today Jordin and I are even going hiking and doing a picnic lunch. Since we live at the beach, it’s nice to have a change in scenery and explore the mountains!

Packing for a picnic always involves just a few staples including an adorable blanket, cute little sandwiches, and classic lemonade. I’ve decided to add a little twist to the perfect lemonade for a naturally sweetened version, and I’ve done it two different ways. The first is a delicious mint ginger lemonade sweetened with honey and the second is a scrumptious coconut lavender lemonade sweetened with coconut sugar.

I promise, if you take these lemonades out to a picnic this weekend, they will be hits!


Infused Lemonade 2 Ways
 
Ingredients
MINT GINGER LEMONADE
  • -1 cup boiling water
  • -1/2 cup honey
  • -1/2 cup mint leaves, loosely packed
  • -1-inch piece ginger, peeled and sliced
  • -1 cup lemon juice (around 6-8 medium sized lemons)
  • -2 cups water
COCONUT LAVENDER LEMONADE
  • -1½ cups coconut sugar
  • -1 cup boiling water
  • -1/4 cup dried lavender
  • -1 cup lemon juice
  • -2 cups coconut water
Instructions
MINT GINGER LEMONADE
  1. Place one cup of water and honey into a small pot and bring to a boil, stirring continuously.
  2. When the honey is completely melted and the water is boiling, add the mint leaves and ginger.
  3. Place the lid on the pot, turn off the heat, and let the mixture steep for 10-20 minutes (more time for a stronger flavor).
  4. Strain the mixture into a bowl, add the lemon juice and two cups of water and stir to combine.
  5. Pour into a pitcher and place in the fridge to cool. Serve over ice-filled cups and top with extra fresh mint.
COCONUT LAVENDER LEMONADE
  1. Place one cup of water and the coconut sugar into a small pot and bring to a boil, stirring continuously.
  2. When the sugar is completely disintegrated and the water is boiling, add the dried lavender.
  3. Place the lid on the pot, turn off the heat, and let the mixture steep for 10-20 minutes (more time for a stronger flavor).
  4. Strain the mixture into a bowl, add the lemon juice and two cups of water and stir to combine.
  5. Pour into a pitcher and place in the fridge to cool. Serve over ice-filled cups and top with fresh lavender.
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1 Comment

  1. Yousra
    June 19, 2016 / 4:30 pm

    Wow, I will definitely need to try the mint ginger one! They look so delicious! Thanks for sharing 🙂

    Yousra | Mystic Tales

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