Serves 2 to 4


  • 2 tsp. dried edible lavender buds
  • 4 cups water
  • 2 large lemons, juiced (about 1/4 cup, plus 2 Tbsp. juice)
  • 5 to 6 Tbsp. honey or sweetener of choice; or, to taste
  • Ice cubes, for serving


    Place the lavender buds in a reusable or disposable tea bag, or in a cheesecloth pouch, and seal. Bring the water to a boil. Add the sealed bag of lavender. Steep for 10 to 15 minutes, then remove the sachet. Cool completely.

    Combine the lemon juice, chilled lavender water and honey. The steeped lavender water will turn an extraordinary shade of pink! Stir or shake to combine, and serve over ice.

    Make it a cocktail by adding vodka, St-Germain or gin.

    Copyright © 2017 by Lily Diamond from Kale & Caramel: Recipes for Body, Heart, and Table published by Atria Books, a division of Simon & Schuster, Inc.

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