This is the recipe I use when I make drinks for our essential oil events. The kids love it too.
The recipe is always requested and everyone who has tried it has said that is it really refreshing. It can be easily halved or doubled. If you don’t like lavender you can you leave this out. If you don’t have a CPTG essential oil, you can infuse your sugar with dried lavender and use that instead.
Ingredients:
1 cup water
1 cup sugar
2 - 3 drops CPTG (Certified Pure Therapeutic Grade) lavender essential oil (always use a food safe essential oil, I use Doterra). This is optional.
1 cup lemon juice (approx 6 lemons)
3 cups of sparkling water / flat water
To Serve:
Ice and lemon slices
Mint leaves or lavender flowers
Method
Make a simple syrup by placing the sugar and water in a saucepan on the heat. Bring to a simmer and stir until the sugar is dissolved. Take off the heat and leave to cool. Make sure the syrup is cold before adding to the lemon juice.
Combine lemon juice and simple syrup and add water to a jug with 2 drops of lavender essential oil. Place into a bottle and leave in the fridge until ready to serve.
Dilute with water to taste then add ice and lemon slices to serve. The syrup will keep in the fridge for a week, ours never lasts that long.
Enjoy