Lavender Lemonade
Lavender adds a flavour that’s one part floral, one part herbaceous in this homemade lavender lemonade recipe. It’s the perfect refresher for summer parties!
I’ve never had a lemonade stand before, but this lavender lemonade makes me think that maybe I should start one. (Would people look at me funny as a grown woman running a lemonade stand? Hmm, maybe.) Between my Blackberry Limeade and this recipe, I’d have quite the lineup! The lavender and lemon are a winning combo, with the pop of tart lemon keeping the lavender from dominating. If you adore lemonades with a twist, this is one to try!
Why You Need to Add This Lavender Lemonade to Your Summer Bucket List
In addition to vacations and adventures, I think this recipe deserves a spot on your summer bucket list too! Here’s why:
- Easy to make. Homemade lemonade is a cinch to make, and even with the addition of lavender, this recipe is still a breeze. When you make the simple syrup, you’ll add the lavender buds and then strain them out afterwards. (My POG Juice and Southern Sweet Tea recipes are also super easy!)
- So much better than store-bought. That’s because lemon juice oxidizes over time, dulling its flavour. Freshly squeezed lemon is where it’s at! Plus, we’re using real lavender here. Some restaurants and bars that serve lavender flavoured drinks use artificial flavouring, which tastes… well, kind of like you’re drinking soap.
- Refreshing and a little fancy. I’m planning on putting this lavender lemonade on the menu for my next summer get-together because it’s a great thirst quencher, but it’s also a little fancier than serving plain lemonade at a party.
Notes on Ingredients
Here’s the short list of ingredients you’ll need for this lavender lemonade recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Lavender buds – Make sure you buy culinary lavender buds, not ones meant for using to make soaps and such. Some grocery stores sell them, as do herb and spice shops.
- Water – You’ll need some for the simple syrup and some for mixing the lemonade. You can also use sparkling water for the lemonade if you’d like.
- Granulated sugar – You’ll use this to make a simple syrup, which involves melting the sugar into water so it mixes smoothly into the lemonade.
- Lemon juice – Freshly squeezed is a must! The number of lemons you’ll need will depend on their size, but for a cup of juice, you can expect to use 4 to 6.
- Ice – For serving.
- Lemon slices and lavender sprigs – For garnish, if you’d like.
How to Make Lavender Lemonade
Below you’ll find a visual step-by-step guide to making this recipe.
- Make the lavender syrup. Combine 3/4 cup of water and 3/4 cup of sugar in a saucepan and bring the mixture to a simmer over medium heat. Add the lavender and remove from heat, then cover and let the buds steep for 10 to 15 minutes.
- Strain. Pour the syrup through a fine mesh strainer and discard the buds. Let the syrup cool.
- Juice the lemons. Make sure you catch any seeds and pulp! You can use a fine mesh strainer for this too if your juicer doesn’t strain the solids.
- Mix the lemonade. Stir the syrup with the lemon juice and additional water. Taste and adjust as needed.
- Serve. Pour the lemonade over ice and garnish with lemon and lavender, if desired.
Tips and Variations
- Get the most juice out of your lemons. A simple tip to get the most juice out of your lemons is to roll them on the countertop before cutting and juicing. This helps break down the membranes inside the lemon and makes it easier to extract all the juice.
- Make a lavender lemonade cocktail. Add a splash of vodka or gin to your lavender lemonade for a summery cocktail.
- Add blueberries. If you want to add another layer of flavour, you can muddle some blueberries in the glasses, or drop blueberries in as a garnish.
Serving Suggestions
If you’re serving this lavender lemonade for a party, put together a summery menu with light dishes and finger foods like Avocado Caprese Bruschetta, Orzo Pasta Salad, and Vegan Lemon Bars.
How to Store
- Refrigerator: Store lavender lemonade in a covered pitcher in the refrigerator for up to 3 days.
- Freezer: You can also freeze your leftover lavender lemonade in ice cube trays and use the cubes to chill a future batch of lemonade without watering it down! After freezing, place the ice cubes in a zip-top bag and use within 3 months.
More Refreshing Drink Recipes
Lavender Lemonade
Ingredients
- 1 ½ tablespoon dried culinary lavender buds, 4.5 grams
- ¾ cup water, for lavender syrup – 177 milliliters
- ¾ cup granulated sugar, 150 grams
- 1 cup freshly squeezed lemon juice, from about 4–6 lemons – 240 milliliters
- 5 cups cold water, or sparkling water – 960 milliliters
- Ice, for serving
- Lemon slices and fresh lavender sprigs, for garnish (optional)
Instructions
- In a small saucepan, combine ¾ cup water and 3/4 cup granulated sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves – about 2 to 3 minutes. Add the dried lavender and remove from heat. Cover and let steep for 10–15 minutes.
- Pour the lavender syrup through a fine mesh strainer into a bowl or jar to remove the buds. Discard the buds and let the syrup cool completely.
- While the syrup is cooling, juice your lemons and strain out the seeds and pulp.
- In a large pitcher, stir together the cooled lavender syrup, lemon juice, and 4 cups of cold still or sparkling water. Taste and adjust sweetness or tartness as desired by adding more lemon juice or cold water.
- Add ice to glasses or the pitcher and pour the lemonade over. Garnish with lemon slices and fresh lavender sprigs if using.
Notes
- Refrigerator: Store lavender lemonade in a covered pitcher in the refrigerator for up to 3 days.
- Freezer: You can also freeze your leftover lavender lemonade in ice cube trays and use them to chill future a batch of lemonade without watering it down! After freezing, place the ice cubes in a zip-top bag and use within 3 months.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
