Warm weather calls for a quencher, and a pitcher of refreshing Lavender Lemonade is the sunniest of them all.
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As summer rolls in, I like to spend as much time as humanly possible outside in the sunshine.
Here in Milwaukee, summer is a precious commodity. So as soon as the temps rise above 60 you’ll find Ben and me firing up our grill, hanging on our patio, and mixing up refreshing cocktail recipes and ice-cold beverages until the leaves begin to fall.
This made-from-scratch lavender lemonade is my newest fair-weather beverage obsession (especially when served with a platter of Lemon Cheesecake Bars).
It’s bright, lightly floral, and not too sweet.
If you’ve never made homemade lemonade (or Lemon Bars), you are in for a true treat.
Real lemonade is only three little ingredients—water, lemon juice, and sugar—and is perhaps the most iconic sipper on a summer afternoon.
I beg you, leave the powdered stuff behind and use real fruit.
You deserve it, and the taste improvement is exceptional.
This lavender lemonade is a fun twist on the classic recipe (this Spicy Margarita is another fun drink with a twist).
The sweet and tart flavors of the lemon are lovely with the fresh floral flavors and aroma of the lavender.
- Enjoy it as is for a refreshing non-alcoholic lemonade.
- Turn it into lavender lemonade with vodka or gin for a summer cocktail.
- For a spritz, mixed with Strawberry Champagne.
Lavender lemonade benefits
Lavender is known for its soothing effects when used as an essential oil in aromatherapy. While I can’t say for certain that lavender lemonade shares these benefits, I no doubt felt relaxed as I sipped a tall glass of this refreshing lemonade on my patio last weekend.
How to Make Lavender Lemonade
Made with just a few fresh ingredients (like this Strawberry Mojito recipe), this easy lavender lemonade recipe stores well in the fridge for several days and would be a stunning addition to any spring or summer celebration spread.
- Lemons. Ditch the bottled lemon juice because freshly squeezed lemon juice is the best (and only way) to make the most delicious lemonade from scratch. (It’s also key for making the BEST Skinny Margarita ever.)
- Sugar. Dissolved into water and reduced on the stovetop to make a homemade lavender syrup.
- Lavender. While storebought lavender syrups exist, I make a super simple homemade lavender syrup with fresh lavender for this lemonade recipe that comes together in right around 30 minutes.
How to Use Lavender Syrup
If you find yourself with extra lavender syrup after making this easy lavender lemonade recipe, here are some of my other favorite ways to enjoy it:
- Garnish. Make your pitcher of lavender lemonade the centerpiece of your dining table by adding a few springs of fresh lavender or fresh lemon slices to the pitcher before serving.
- In a small saucepan, rub the lavender and sugar together with your fingers until fragrant. Pour 1 cup of water over the lavender sugar.
- Bring to a boil, and stir until the sugar is dissolved. Remove from the heat and steep for at least 30 minutes.
- Strain the syrup into a pitcher.
- Pour in the lemon juice and the remaining water, stir, then chill. Serve over ice, garnished with additional lemon slices or fresh lavender springs. ENJOY!
- To Store. Lavender lemonade can be stored in the refrigerator (without ice) for up to 4 days.
Leftover lavender syrup may be stored in an airtight jar for several weeks in the refrigerator.
Recommended Tools to Make this Recipe
- Saucepan. For making your own homemade lavender syrup on the stovetop.
- Strainer. For straining the syrup after steeping the fresh lavender in it.
- Pitcher. A fun glass pitcher like this one just screams summer fun.
Though I plan to enjoy my fair share of Grapefruit Margaritas this summer, I can guarantee this lavender lemonade will also be a permanent fixture on our patio table all spring and summer long.
Frequently Asked Questions
Lavender is a flavor that some people love and others hate (like cilantro). It has a strong floral taste and aroma, not unlike juniper or rosemary. If you are new to lavender-flavored drinks, I suggest reducing the steeping time and then increasing it accordingly to suit your taste preferences.
I have not tried making lavender lemonade or lavender syrup with extract before so it would be an experiment. If you want to try making the syrup with lavender extract (or essential oils), be sure to select one that is considered to be food grade so it is safe for consumption.
I am not a doctor or registered dietician so I cannot speak about this with confidence or authority. If you are pregnant, breastfeeding, or trying to become pregnant, I recommend speaking with a health professional if you have concerns about consuming lavender.
- 1 tablespoon dried lavender flowers
- 1 cup granulated sugar
- 5 cups water divided
- 1 1/2 cups freshly squeezed lemon juice (5 to 8 lemons, depending on size)
- Additional lemon slices optional for garnish
- Fresh lavender sprigs optional for garnish
- Place the lavender and sugar in a small saucepan. Off the heat, rub them together with your fingers for a minute or so, until the lavender smells very fragrant.
- Add 1 cup of water to the sugar and bring to a boil over high heat. Stir to dissolve sugar.
- Remove the pan from the heat cover, and allow it to steep for at least 30 minutes or up to 2 hours.
- Strain the syrup into a serving pitcher.
- To the pitcher, add the fresh lemon juice and the remaining 4 cups of water. Stir together, then chill until nice and cold. Serve over ice, garnished with additional lemon slices or fresh lavender springs.
- TO STORE: Lavender lemonade can be stored in the refrigerator for up to 4 days. The lavender syrup may be stored in an airtight jar for several weeks in the refrigerator.
- DOUBLE RECIPE: Feel free to double the lavender syrup in this recipe, then use the extra in all kinds of fun ways: mixed with club soda (with or without vodka), drizzled over ice cream, to soak a pound cake, or in champagne.
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