Lavender Lemonade Recipe

This Lavender Lemonade Recipe is bright, refreshing, and gently floral. Fresh lemon juice keeps it crisp, while homemade lavender syrup adds a delicate botanical flavor that never overpowers the drink.

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Course: Drinks

Cuisine: American

Prep Time: 10

Cook Time: 5

Chill Time: 30

Total Time: 45

Servings: servings

Calories: 110kcal

Author: Lora

Equipment

small saucepan
Fine-mesh strainer
citrus juicer
large pitcher
measuring cups and spoons
stirring spoon

Ingredients

1 cup fresh lemon juice
3/4 cup granulated sugar
1 cup water (for syrup)
1 tbsp dried culinary lavender
3 cups cold water
ice, as needed
lemon slices (optional, for garnish)
fresh mint or berries (optional, for garnish)

Instructions

Add 1 cup water and 3/4 cup sugar to a small saucepan. Warm over medium heat, stirring until the sugar completely dissolves.
Remove the saucepan from the heat. Stir in the dried culinary lavender, cover, and let steep for 10 minutes.
Strain the syrup through a fine mesh strainer, discard the lavender buds, and allow the syrup to cool completely.
In a large pitcher, combine the fresh lemon juice, 3 cups cold water, and about 3/4 cup of the cooled lavender syrup. Stir well.
Taste the lemonade and adjust by adding more syrup for sweetness, more lemon juice for tartness, or more cold water for a lighter flavor.
Chill for 30 minutes. Serve over ice and garnish with lemon slices, fresh mint, berries, or a food-safe lavender sprig if desired.

Notes

Use culinary lavender only, not decorative lavender. Do not steep the lavender too long or the lemonade may become bitter. For sparkling lavender lemonade, replace half the cold water with chilled sparkling water just before serving. To make it with store-bought lemonade, stir 1/3 to 1/2 cup lavender syrup into 6 cups chilled lemonade.

Storage: Store the lemonade in a covered pitcher in the refrigerator for 3 to 4 days. Store extra lavender syrup in a clean jar in the refrigerator for about 1 week. Add ice only when serving to prevent dilution.

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