How to Make the Perfect Lavender Lemonade
French-Inspired · Easy · 25 min · 6 servings
A floral and tangy lemonade infused with aromatic culinary lavender syrup. This elegant drink is both soothing and refreshing.
Why this recipe works
This Lavender Lemonade recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 95 calories with 0g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 tbsp dried culinary lavender buds
- 1 cup granulated sugar
- 1.5 cups water for syrup
- 1.5 cups fresh lemon juice
- 4 cups cold water
- 1 cup ice cubes
- 6 sprigs fresh lavender for garnish
- 6 slices lemon for garnish
Step by step instructions
Step 1: Make the Lavender Syrup
Combine the sugar, water, and dried culinary lavender buds in a small saucepan over medium heat. Stir until the sugar dissolves completely and the mixture just begins to simmer. Do not let it boil rapidly.
Step 2: Steep and Strain
Remove the saucepan from heat and allow the lavender to steep in the syrup for 10 minutes. Strain the syrup through a fine mesh sieve into a heat-safe container and allow it to cool completely to room temperature.
Step 3: Juice the Lemons
While the syrup cools, juice enough fresh lemons to yield 1.5 cups of juice. Strain the juice to remove seeds and excess pulp. Fresh lemon juice makes a significant difference in flavor.
Step 4: Combine and Mix
In a large pitcher, combine the cooled lavender syrup, fresh lemon juice, and cold water. Stir well to combine. Taste and adjust by adding more lemon juice for tartness or more water to dilute.
Step 5: Serve
Fill tall glasses with ice and pour the lavender lemonade over the ice. Garnish each glass with a fresh lavender sprig and a lemon slice. Serve immediately or refrigerate for up to 3 days.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- granulated sugar → honey for a more earthy sweetness
- dried culinary lavender → lavender extract but use only 1 teaspoon
- fresh lemon juice → bottled lemon juice in a pinch
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using non-culinary lavender which can contain pesticides or taste soapy
- Steeping the lavender too long which makes the syrup taste overpowering and perfumed
- Adding the syrup while it is still hot which dilutes the lemonade and reduces carbonation if used
Nutrition facts
Per serving: 95 calories, 0g protein, 25g carbs, 0g fat, 0g fiber.
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