You can make this with any citrus. The key is using the best and freshest citrus possible. Fruit that has been in storage a long time gives a muddy taste to the drink.
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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 30 servings
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12 Meyer lemons, or a mixture of lemons and limes, peel only, no pith

3 sprigs lavender, optional but lovely

2 liters light rum or vodka

6 cups sugar

3 cups water


  1. Put the lemon peels, lavender, if using, and rum or vodka in a container and let stand for 4 weeks.
  2. Strain the mixture into a decanter.
  3. Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Let cool before adding to the rum mixture.
  4. Serve in small aperitif glasses.
  5. Store in the freezer for up to 1 year.