Happy World Photography Day! In honor of today, I’m sipping this delicious Lavender Lemonade with Rosemary and answering three unique questions about photography that have come from my readers. I love talking about photography, so keep the questions coming and be sure to grab the recipe below!
What’s your least favorite thing about being a photographer?
My least favorite thing is probably the cost of equipment. It is expensive, but also completely worth it. I work really hard at staying true to my budget, which can fluctuate when you are an entrepreneur. At the same time, I believe investing in my business will help me grow. Finding that balance between knowing when to invest and when to wait can be a continuous learning experience. Borrowlenses.com has been instrumental for me, especially in the beginning of my photography career, so if you can’t afford to buy that fancy lens yet, rent it!
Are you a food photographer or a food stylist?
I am a food photographer with quite a bit of food styling experience. I do the styling, props and photography for my blog projects. I love being able to get my hands dirty in the kitchen, because it makes me a stronger photographer behind the lens. For larger client projects, however, I will partner with a stylist or someone to help with food prep to be sure that we are efficient with my client’s time.
What is the most challenging food to shoot?
Enjoy the lemonade and add a splash of prosecco or vodka to make it a tasty summer cocktail. Cheers to the weekend and to all of the other photographers out there!
LAVENDER LEMONADE WITH ROSEMARY
- 1 cup sugar
- 4-5 cups of water
- 10-12 lemons, enough for 1 cup of fresh lemon juice
- 2-3 sprigs of rosemary
- 4 tablespoons dried lavender (I purchased 1 ounce from Spice Merchants)
- Optional: Vodka or Prosecco
- To create a simple syrup, combine the sugar and 1 cup of water in a small saucepan.
- Bring to a simmer until sugar is completely dissolved.
- Remove from heat and add the lavender and rosemary.
- Cover and let sit for 30-40 minutes.
- Add freshly squeezed lemon juice to a pitcher.
- Strain the simple syrup to remove the dried lavender and rosemary from the liquid.
- Add the simple syrup to the pitcher with the lemon juice and add 4-5 cups of water, to taste.
- Taste to be sure the flavors are balanced. Add a little more sugar or water to reduce tartness. Add the juice of a lemon to add more tartness.
- Add a splash of vodka or Prosecco, if desired, and serve with sliced lemons and sprigs of rosemary.
All images ©Regan Baroni 2017.