Garden and Hedgerow Lemonade with Violet, Calendula & Strawberry
A refreshing, floral lemonade infused with wild violets, calendula blossoms, and fresh strawberries — a vibrant spring tonic that tastes like sunshine.
Ingredients
For the Infusion
- 500 ml water freshly boiled
- 4 tbsp Calendula pedals fresh (2 tbsp if dried)
- 4 tbsp wild Viola pedals fresh (2 tbsp if dried)
- 1 tbsp Hibiscus flower Optional for tartness and color
For the Lemonade base
- 750 ml Water Cold, still or sparkling
- 150 g Strawberries fresh, halved and hulled
- 80 g Lemon juice fresh (about 2 Lemons)
- 2 tbsp Honey, Maple syrup or Agave syrup more or less to taste
Instructions
Make the floral infusion:
- In a heatproof jug, pour 500 ml just-boiled water over the calendula and violet petals (plus hibiscus, if using). Cover and let steep for 15–20 minutes.
Prepare the strawberry base:
- While the flowers steep, mash the strawberries gently in a bowl or pulse briefly in a blender. Strain through a sieve if you prefer a smoother lemonade.
Strain the infusion:
- Once steeped, strain the flower petals using a fine mesh sieve or cheesecloth. Discard or compost the petals.
Combine:
- In a large jug, combine the floral infusion, mashed strawberries, lemon juice, and sweetener. Stir well.
Top up with cold water:
- Add the remaining 750 ml water (still or sparkling). Stir, taste, and adjust sweetness or acidity as needed.
Chill and serve:
- Serve over ice, garnished with fresh flowers or sliced lemon. Best enjoyed the same day.
Notes
Notes & Serving Suggestions
- Color tip: A pinch of hibiscus deepens the pink color naturally.
- Foraged flowers: Ensure flowers are free from pesticides and properly identified.
- Make it a mocktail: Add a splash of elderflower cordial or top with kombucha.
- Garnish ideas: Edible flowers, strawberry slices, or a calendula petal rim.