Lavender Lemonade
This homemade lavender lemonade recipe is easy to make, but the flavour is sure to impress. It’s the perfect refresher for summer parties!
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.
Nutrition
Calories: 85kcal | Carbohydrates: 22g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 15mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 0.2mg