Hot days ask for something cold, flavorful, and a little different. This lavender lemonade does exactly that with fresh lemon juice, homemade lavender syrup, and plenty of ice. It tastes bright first, then softly floral right behind it.
The recipe stays simple, but the pitcher looks like you made more effort than you did. I like drinks like this because they are easy to prep ahead and still feel special when you pour them.
Why You'll Want to Make This
This lavender lemonade is refreshing, alcohol-free, and easy to make ahead. The syrup is made first, then the rest is just mixing, chilling, and serving. It is also easy to adjust.
Keep it still, or swap part of the water for sparkling water if you want bubbles. Add lemon slices, lavender, and ice just before serving so the pitcher looks fresh.
What You Need
- Fresh lavender: This gives the lemonade its floral note and soft summer scent. Use only unsprayed lavender that is safe to eat. Dried lavender can also be used, but you need less (about ½ the amount) because the flavor is stronger.
- Granulated sugar: Sugar forms the base of the syrup and carries the lavender flavor through the whole pitcher.
- Water: Water is used first for the hot syrup and later to turn the syrup into lemonade. For a fizzy version, replace part of the still water with sparkling water.
- Fresh lemon juice: This keeps the drink bright and fresh. It cuts through the sweetness and balances the floral flavor.
- Lemon slices: Add these just before serving. They make the pitcher look fresh and give a little extra lemon scent.
- Extra lavender: A few fresh sprigs or flowers finish the glasses or pitcher. Keep it light, because too much lavender can quickly become overpowering.
- Ice cubes: This lemonade is best served very cold. Add the ice just before serving so the drink does not water down too early.
How to Make It
- Step 1: Rub the lavender into the sugar until fragrant.
- Step 2: Dissolve the lavender sugar in hot water and let it steep for 30 minutes.
- Step 3: Strain the syrup, chill it.
- Step 4: ,Then stir in lemon juice and the rest of the water. Add lemon slices, extra lavender, and ice just before serving.
Top Tips
- Rub the lavender into the sugar first instead of adding it straight to the pan. That small step gives the syrup a cleaner lavender flavor.
- Do not steep the lavender much longer than 30 minutes. Too much time can make the flavor too strong or slightly soapy.
- Chill the syrup before mixing the full lemonade. That keeps the finished drink fresh and cold.
- Go easy on the garnish. A little lavender looks lovely, but too much can push the flavor too far. Add ice only right before serving so the lemonade stays full of flavor.
Serve With
- For brunch or a summer tea table, serve this lavender lemonade with High Tea: 4 Sandwiches to Impress. The mix of smoked salmon, chicken mousse, ham, and radish sandwiches gives you several small savory bites that fit well next to a cold floral drink.
- For one fresh, light savory option, Radish Tea Sandwiches on Rye Bread are a good match. The crisp radish and creamy cheese keep the pairing bright and not too heavy.
- If you want something easy for a picnic or brunch table, BLT Mini Club Sandwiches work well too. They are made as small savory sandwiches and fit an afternoon tea, brunch, picnic, or snack table.
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RECIPE CARD
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Ingredients
Lavender lemonade
- ½ oz. lavender, fresh, organic
- 1 cup sugar
- 4½ cups water
- 1¼ cup lemon juice, fresh
Serving
- 1 lemon, in slices
- ¼ oz. lavender, fresh, organic, extra for garnish
- ice cubes
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Lavender lemonade
- Put the sugar and lavender in a bowl. Rub them together with your fingertips until the sugar smells like lavende½ oz. lavender, 1 cup sugar
- Pour the water into a saucepan and bring it to a boil.2 ¼ cups water
- Add the lavender sugar and stir until the sugar has dissolved.
- Turn off the heat and let the syrup stand for 30 minutes.
- Strain the lavender syrup through a fine-mesh strainer.
- Chill the syrup in the refrigerator for at least 30 minutes.
- Stir the lemon juice and the remaining water into the chilled syrup. Store the lemonade in the refrigerator until ready to serve.2 ¼ cups water, 1¼ cup lemon juice
Serving
- Just before serving, add the lemon slices, extra lavender, and ice cubes to the pitcher.1 lemon, ¼ oz. lavender, ice cubes
- Serve cold.
Notes
- Refrigerator: Store the lemonade covered in the refrigerator for up to 2 days.
- Make ahead: You can make it 1 day ahead. Keep it chilled until serving.
- Before serving: Add lemon slices, lavender, and ice only just before serving so the lemonade stays fresh and cold.
- Sparkling version: Add sparkling water just before serving so it keeps its bubbles.
Nutrition
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