13. Coconut Lavender Lemonade
Coconut water contains hydrating electrolytes, which is wonderful if your headache is caused by dehydration. Plus, it gives the lemonade a nice tropical flavor.
- 1 ½ tablespoons dried lavender
- 2 3/4 cups coconut sugar
- 4 3/4 cups water
- 1 1/2 cups freshly squeezed lemon juice, about 9 lemons
- 8 cups coconut water
- Combine a cup of sugar, ¾ cups of water, and lavender in a medium, heavy saucepan.
- Bring to a boil on high heat.
- Remove from the heat after 1 minute, cover, and let the lavender steep for 20 minutes.
- Strain through a fine mesh sieve to remove the lavender.
- Set the syrup aside to cool.
- While you wait, combine the lemon juice, leftover sugar, coconut water, and water into a pitcher.
- Shake or stir vigorously until all the sugar is dissolved.
- Pour the lavender syrup into the pitcher and stir.
- Serve and enjoy.
14. Sparkling Thyme and Lavender Lemonade
Thyme, like rosemary, contains carvacrol, a substance that acts as a COX-II inhibitor. One study found that it works similar to nonsteroidal anti-inflammatory drugs, such as ibuprofen (9). Plus, it tastes great!
- 3⁄4 cup honey
- 1⁄4 cup dried lavender
- 1 bunch thyme
- 4 cups sparkling soda
- 1⁄2 cup lemon juice
- Thinly-sliced lemon wheels, for garnish
- Make the lavender-thyme syrup by boiling honey and 3⁄4 cups of water until the honey is dissolved.
- Remove from heat, add lavender and thyme and let herb syrup cool completely.
- Strain syrup into a pitcher filled with ice.
- Stir in soda, and lemon juice.
- Garnish with sliced lemons and serve.
15. Blood Orange Lavender Lemonade
This recipe is more on the acidic side, and it has a lovely orange-red color.
- 1 cup coconut sugar
- 3 1/2 cups water
- 1-2 tbsp lavender
- 1 cup fresh blood orange juice, (4 to 6 oranges)
- 1 cup fresh lemon juice, (6 to 8 lemons)
- 1 lemon, sliced
- 1 blood orange, sliced
- Fresh mint sprigs, for garnish
- In a medium saucepan heat sugar, lavender, and water for about 5 minutes until all the sugar is dissolved.
- Set aside to cool and strain.
- Fill a pitcher with ice and pour in the juices, lavender syrup, fruit slices, and water.
- Garnish with mint and serve.