Description
This lavender lemonade recipe is fun to make and the perfect light and refreshing drink for summer! Features a beautiful lavender-infused simple syrup combined with fresh lemon juice.
Ingredients
Scale
- 2 cups boiling water
- 2 tablespoons dried culinary lavender
- ½ – 1 cup granulated white sugar (adjust to desired sweetness)
- 1 cup freshly squeezed lemon juice (from about 4–6 lemons)
- Approx. 9 cups cold water (to make 12 cups total lemonade)
- Ice cubes, for serving
Optional Garnishes:
- Fresh lemon slices
- Fresh lavender sprigs
Instructions
- Make Lavender Infusion: Bring 2 cups of water to a rolling boil in a medium saucepan. Remove from heat, add the dried lavender, and stir well. Let the lavender steep in the hot water for 5 minutes.
- Strain Infusion: Strain the infusion through a fine-mesh sieve lined with a coffee filter (recommended for catching all small bits) or just a fine-mesh sieve into a heatproof bowl or directly into your large pitcher. Discard the lavender solids. The infusion may have a blue-green color.
- Add Sugar: Add the desired amount of sugar (starting with 1/2 cup and adding more if needed) to the hot strained lavender infusion. Stir until the sugar is completely dissolved. Let this lavender syrup cool slightly.
- Combine Lemonade: Slowly pour the fresh lemon juice into the lavender syrup mixture in the pitcher. Watch for the color change to pink!
- Add Cold Water: Add enough cold water to the pitcher to reach a total volume of 12 cups (about 9 cups of cold water). Stir well to combine.
- Chill: Refrigerate the lemonade until thoroughly chilled (at least 1-2 hours).
- Serve: Serve the lavender lemonade chilled over ice. Garnish with fresh lemon slices and a sprig of fresh lavender, if desired.
Notes
- Lavender: Ensure you are using culinary grade dried lavender suitable for consumption.
- Sweetness: Adjust the amount of sugar based on your preference and the tartness of your lemons. Start with 1/2 cup and add more if needed after dissolving and tasting.
- Straining: Using a coffee filter inside a fine-mesh sieve ensures the clearest possible infusion, free from small lavender bits.
- Lemon Juice: Freshly squeezed lemon juice provides the best flavor.
- Storage: Store leftover lavender lemonade covered in the refrigerator for up to 5-7 days. Stir before serving.