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Lavender Lemonade


Photo: Dennis Evans. Props: Attica

This fresh beverage offers a little bit of childlike fun with a more grown-up sensibility. On warm sunny days, this is often served at Sledding Hill, and with good reason: it’s sweet and refreshing!

Simon Thibault

Recipe courtesy of Martin McGurk and Gordon Tingley, Sledding Hill Farms, Bear River, N.S.


  • 1 1/2 cups (325 ml) water
  • 1/4 cup (60 ml) fresh-squeezed lemon juice
  • 3 Tbsp (45 ml) sugar
  • 1 tsp (5 ml) dried culinary lavender florets


  1. Bring water to a boil. Add lavender florets, remove from heat, stir briefly, and cover.
  2. Let steep for 8 minutes. Strain out the lavender florets (do not squeeze the water out them), and discard the lavender.
  3. Dissolve the sugar into the warm lavender-infused water. Once the sugar is dissolved, add lemon juice. Chill and serve over ice.

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