Lavender Lemonade With the Source

Summer is in full swing here in Colorado, and when the temperature officially went over 100F a few days ago, I declared war! I've been spending my days out of the office cooling off at the beautiful lakes around my town, hunting down sno cone trucks, and drinking plenty of lemonade. Who doesn't enjoy sitting on the back porch sipping on some sweet, cold lemonade at the end of a hot day of yard work? So today I thought I would share my recipe for my Lavender Lemonade that I make using fresh squeezed lemon juice and the Source.

A couple of notes about making lemonade: First, anyone that says you don't need to use fresh squeezed juice is crazy and wrong — it makes the best lemonade! Also, I use local honey instead of granulated sugar, but if all you have is sugar, you can use that instead. Local honey typically has local pollen in it that can aid in calming your allergies, and honey is a more complex simple sugar, meaning it takes longer and more energy for your body to break down. In the end, sugar is sugar, and honey is sugar, so don't stress too much about hunting down your town beekeeper for a cup of "sugar".

This recipe is super simple, and you can really make it with whatever your favorite essential oil is, but I love lavender in everything, so it's my go-to. Feel free to use mint, basil, or anything else that suits your fancy.

For this recipe, you'll need the following:

  • 1 cup lemon juice (approx. 6 lemons)
  • 1/2 cup honey (or sugar)
  • 4.5 cups water
  • 2 drops lavender oil (made with the Source)
  • Small pot and stove to mix your honey and water
  • Pitcher or other container for your lemonade

That's it! I told you this would be easy. Now let's get started.

Make Your Essential Oil

Mix two ounces of your favorite herb with about eight ounces of 190 proof frozen alcohol (Everclear) in a pint mason jar. If you don't have access to 190 proof alcohol where you live, check out Culinary Solvents — they ship via FedEx and we actually use them here at ExtractCraft.

I use the wide mouthed jars as drinking glasses, so I always have a few on hand. Once you have the lid on, give it a good shake to get everything saturated.

This is obviously pre-shake, but shake it up to get it all mixed together.

This is obviously pre-shake, but shake it up to get it all mixed together.

Check our suggested soak times for your choice herb, or let the lavender/alcohol mix sit in the freezer for 30 minutes. Once your mix is ready, it's time to strain the alcohol off. I personally use a double strain method because I'm a messy person: I strain into a pyrex dish or measuring cup first, then I strain from there into my Source crucible. What you want to avoid is getting any plant matter into the alcohol that you're going to extract from.

You'll run your source about three to four hours to process eight ounces of alcohol, so in the meantime, start juicing your lemons.

Make Your Lemonade

Juicing lemons is super easy, just be sure to strain the seeds and pulp out (unless pulp and seeds in your lemonade is your thing, then by all means.) Save those rinds — you can use those to make a lemon oil later!

Warm your water and honey on the stove until the honey dissolves (about a minute or two), and then remove from the stove. Add your lemon juice and transfer your water/honey/lemon mix to your pitcher or lemonade container. Place your pitcher in the fridge and let the mix chill while you wait on your Source to finish.

Once your Source is finished with your essential oil, add a couple of drops of lavender oil to your lemonade mix, fill with ice, and enjoy!