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Lavender lemonade is a simple twist on classic homemade lemonade. A quick lavender syrup adds a subtle floral flavor that pairs beautifully with fresh lemon juice, creating a refreshing drink that’s perfect for spring and summer gatherings.
Meggan’s Notes
Lavender lemonade sounds fancy, but it’s really just classic lemonade with a subtle floral twist.
The key is restraint. Too much lavender can overpower the lemonade and leave behind a perfumed or soapy flavor. A brief steep in warm simple syrup adds just enough lavender to complement the bright lemon juice without taking over.
I love serving lavender lemonade for spring brunches, baby showers, bridal showers, and summer gatherings, but it’s just as welcome on a hot afternoon when you want something a little more special than ordinary lemonade.
Why This Recipe Works
- Balanced flavor: The lavender enhances the lemon without overwhelming it.
- Simple steep-and-strain method: Steep the lavender in a homemade syrup, then remove the pouch or strain before mixing.
- Perfect for entertaining: The pale floral flavor feels special while using simple ingredients.
- Easy to customize: Adjust the sweetness or add sparkling water for a bubbly version.
Lavender Lemonade Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Dried culinary lavender: Be sure to use culinary-grade lavender. A little goes a long way.
- Granulated sugar: Sweetens the lemonade and helps extract the lavender flavor.
- Fresh lemon juice: Freshly squeezed lemon juice gives the brightest flavor.
- Water: Filtered water is ideal if your tap water has a strong taste.
How to Make Lavender Lemonade
- Place the lavender in a small piece of cheesecloth and tie into a pouch, or plan to strain the syrup through a fine-mesh sieve.
- In a small saucepan, combine sugar and ½ cup water. Bring just to a simmer, stirring until the sugar dissolves. Add the lavender pouch (or loose lavender flowers).
- Remove from heat and steep 15 minutes. Remove the pouch or strain through a fine-mesh sieve. Cool completely.
- In a large pitcher, combine the lavender syrup, lemon juice, and remaining 3½ cups water and stir well.
Lavender Lemonade Tips and Variations
- Yield: This recipe makes 48 ounces, or 6 (1-cup) servings.
- Make ahead: The lavender syrup can be prepared up to 1 week in advance and refrigerated until needed.
- Sweeter lemonade: For a sweeter, more traditional lemonade, increase the sugar to 1 cup.
- Less sweet lemonade: Reduce the sugar to ½ cup for a tarter drink.
- Sparkling lavender lemonade: Replace part of the water with sparkling water just before serving.
- Meyer lemons: Use Meyer lemons when they’re in season for a sweeter, less tart lemonade.
- Lavender garnish: Garnish with a fresh lavender sprig or lemon slices for a pretty presentation.
How to Store Lavender Lemonade
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Stir before serving: Natural separation may occur during storage.
Frequently Asked Questions
Yes. Too much lavender or excessive steeping can create a perfumed, soapy flavor. For best results, use culinary lavender and steep only as directed.
Yes. Substitute about 10 fresh lavender flower stems for the dried culinary lavender.
Absolutely. The lemonade can be made up to 1 day in advance, or prepare the lavender syrup several days ahead and assemble when ready to serve.
Lavender lemonade tastes like classic lemonade with a subtle floral note. The lavender should complement the lemon rather than dominate it.
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Lavender Lemonade
Ingredients
- 4 cups water divided
- 1 tablespoon dried lavender (see note 1)
- 3/4 cup granulated sugar (see note 2)
- 1 cup lemon juice
Instructions
- Place the lavender in a small piece of cheesecloth and tie into a pouch, or plan to strain the syrup through a fine-mesh sieve.
- In a small saucepan, combine sugar and ½ cup water. Bring just to a simmer, stirring until the sugar dissolves. Add the lavender pouch (or loose lavender flowers).
- Remove from heat and steep 15 minutes. Remove the pouch or strain through a fine-mesh sieve. Cool completely.
- In a large pitcher, combine the lavender syrup, lemon juice, and remaining 3½ cups water and stir well.
Recipe Video
Notes
- Lavender: Use culinary-grade dried lavender flowers. A little goes a long way, so measure carefully to avoid a soapy flavor.
- Sugar: For a less sweet lemonade, reduce the sugar to ½ cup.
Nutrition
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