Not your average lemonade, roasting the lemons makes for a super special, caramelized beverage. Cane syrup takes this lemonade over the top and enhances the flavors even more.
6 cups water, hot
4 tablespoons dried lavender flower
4 large lemons
½ cup cane syrup
½ cup cane sugar
- Slice lemons in half and place cut side down on a baking sheet lined with parchment paper. Roast the lemons in the oven at 425 degrees for 15 minutes. Check on them about halfway through to drain the lemon juice (save it for the lemonade). Let cool.
- Bloom the lavender in hot water for 5-10 minutes. Strain into a pitcher. Juice lemons to separate juice from seeds. Alternatively, scoop lemon pulp into a bowl, remove seeds, then add to pitcher. Add cane syrup and cane sugar, stirring until sugar is dissolved. Chill or enjoy warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes