Lavender Lemonade & Lemon Shortbread

CHICOPEE, Mass. (Mass Appeal) Looking for refreshing summertime treats? Annabelle Lytle-Rich from Shelburne Falls Coffee Roasters show us how to make Lavender Lemonade  & Lemon Shortbread.

Lavender Lemonade 
Servings: 1
Difficulty Level: Easy
Preparation Time: 20 minutes
Assembly Time (minutes): 1 minute

Lavender Simple Syrup

  • 1 cup water
  • 2 cup sugar
  • 1 tbs fresh or dried lavender flowers

Cooking Directions:

Combine water and sugar in a pot and bring to boil. Add lavender flowers to pot and bring to boil. Remove from heat, cool, and strain.

Lavender Lemonade

  • ¼ cup lavender simple syrup
  • ¼ cup fresh lemon juice
  • 1 cup cold water
  • Ice

Assembly Directions:

Combine lavender simple syrup, fresh lemon juice and cold water, mix well. Pour over ice and enjoy!

Lemon Shortbread:


  • ½ lb salted butter
  • Lemon Zest
  • ¾ cup powdered sugar
  • 2 cups flour
  • 1 tsp vanilla extract


  • Preheat oven to 325 degrees F. Cream butter, sugar, and vanilla extract until the mixture is light and fluffy (approx. 5-7 minutes) Add flour and kneed until it forms soft dough.
  • Roll dough until it is ½ inch thick and cut into 2 inch squares. Prick each square several times with a fork. Place on an ungreased baking sheet and cook until the ends start to turn golden (25-30 min).


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