Lavender Lemonade
Lavender lemonade combines floral lavender with tart lemon juice for a refreshing drink that’s more sophisticated than regular lemonade. The lavender adds a subtle herbal note without being overpowering.
It’s great for summer entertaining or when you want something different from standard beverages. The key is making a lavender simple syrup first, which infuses the flavor evenly throughout.
Getting the Lavender Flavor Right
Culinary lavender is essential here – don’t use lavender from craft stores or soap-making supplies, which can be treated with chemicals. Look for food-grade dried lavender buds at specialty spice shops or online.
The simple syrup method prevents the lavender from tasting too strong or bitter. Steeping the buds for exactly 10 minutes gives you floral notes without the soapy taste that happens when lavender over-extracts. You can find culinary lavender at Williams Sonoma or Mountain Rose Herbs.
Highly Recommended
Lavender Lemonade
Equipment Needed
- Medium saucepan
- Fine-mesh strainer
- Large pitcher
- Citrus juicer or reamer
Instructions
- Make lavender syrup: Combine 1 cup water and sugar in a medium saucepan over medium heat. Stir until sugar completely dissolves, about 3-4 minutes. Remove from heat and add lavender buds. Steep for exactly 10 minutes.
- Strain and cool: Strain the syrup through a fine-mesh strainer into a bowl, pressing the lavender buds gently with a spoon to extract liquid. Discard the buds. Let syrup cool to room temperature, about 15 minutes.
- Mix lemonade: In a large pitcher, combine the cooled lavender syrup, fresh lemon juice, and 4 cups cold water. Stir well to combine. Taste and adjust sweetness if needed.
- Chill and serve: Refrigerate for at least 2 hours until well chilled. Serve over ice in glasses, garnished with fresh lavender sprigs and lemon slices if desired. The lemonade is ready when it’s thoroughly cold and the flavors have melded together.
Nutrition Facts
Per Serving (1 serving)
