Lavender Lemonade

Lavender lemonade with fresh lemon juice and floral syrup. A refreshing summer mocktail you can make ahead.

Cook Time 10

Cooling time 1

Total Time 1 10

Course Drinks

Cuisine Other

Servings persons

Calories 148 kcal

Ingredients you need per step are listed below the step in Italic

Put the sugar and lavender in a bowl. Rub them together with your fingertips until the sugar smells like lavende
½ 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

Just before serving, add the lemon slices, extra lavender, and ice cubes to the pitcher.
1 lemon, ¼ oz. lavender, ice cubes
Serve cold.

1. How do I stop the lavender from tasting too strong? Do not steep it longer than needed. Strain it out once the syrup smells floral.

2. Can I make the syrup earlier? Yes. Make it up to a day ahead and chill it before mixing the lemonade.

3. Why rub the lavender into the sugar? That helps release the oils and gives the syrup more flavor from the start.

4. What if I want it less sweet? Add a little extra water or lemon juice to taste after mixing.

5. Can I make it sparkling? Yes. Replace part of the still water with sparkling water. Add it just before serving so the bubbles stay fresh.

6. Storage

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.

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