1cupfreshly squeezed lemon juicefrom about 4–6 lemons – 240 milliliters
5cupscold wateror sparkling water – 960 milliliters
Icefor serving
Lemon slices and fresh lavender sprigsfor 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.