Drink
Unfussy Lavender Lemonade for the Table
This Lavender Lemonade is bright, citrusy, and lightly floral with simply the right amount of sweetness. If you want a
- 6 servings
- Prep 20 minutes
- Cook 8 minutes
- Total 28 minutes
Why you’ll love this refreshing summer drink!
Today’s recipe is all about sitting back, enjoying the warmth and soaking in a hot summer day. I’ve recently been mixing up this lavender lemonade weekly! It’s reliable for special occasions like summer cookouts, pool parties, or to sip on a lazy Saturday sitting out on the patio. It’s especially straightforward and tastes striking – much better than anything you could buy at the store.
Reasons to love it:
- Simple ingredients but still feels elevated
- Dependable balance of tart, sweet, and a floral flavor
- Great for hosting, brunch, or summer afternoons on a hot day
- Easily customizable (sweeter, stronger, more floral)
Simple ingredients needed
The ingredients for this lavender lemonade recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Kitchen-made lavender syrup. Make your own simple syrup. It’s straightforward, only three ingredients for this lavender version, and it keeps well in the fridge.
- Water. the base of lemonade. I prefer to use filtered water for this dish.
- Lemon juice. Fresh lemon juice is welcome, but you’ll need a lot of lemon juice for this dish, so feel free to use bottled. It will still taste great! I prefer meyer lemons but they’re a little more expensive and can be hard to find at the grocery store. Regular lemons also work well!
- Optional extras. Worth a second batch our drinks garnished with lemon slices and fresh lavender flowers. And it’s especially fun and festive to mix in about 1-2 drops of purple food coloring into each glass of lemonade to give it a fine lavender color.
How to Make It
Only a reminder that you can find the FULL written recipe down in the recipe card for this pitcher of lavender lemonade, but I want to quickly go over how to make them with visuals for you:)
- Start by making the lavender simple syrup (which is particularly simple!) in a small saucepan. Once it’s cooled, place the syrup in a large pitcher along with the lemon juice for the from-scratch lemonade.
- Add in the remaining ingredients, including any optional food coloring (to get the purple color), and stir to combine. Let cool in the fridge or with ice. Garnish with a slice of lemon and enjoy!
Recipe Tips
- Don’t over-steep the lavender. Too long can make it taste soapy or bitter! Stick close to the timing in the recipe before running it through a fine mesh sieve.
- Use culinary lavender buds only. Decorative or craft lavender can taste harsh.
- Adjust to taste. Add more lemon juice for tartness or more syrup for sweetness.
- Chill before serving. This tastes dependable fully cold!
- Make it ahead. The syrup can be made a few days in advance and stored in the fridge. I suggest making a double batch!
Frequently Asked Questions
Other lavender recipes to try:
Looking for more refreshing drinks?
The recipe
Lavender Lemonade on the Stove
This flavor-packed Lavender Lemonade is a refreshing, lightly floral twist on old-school lemonade. Made with kitchen-made lavender syrup, it’s simple, handsome, and reliable for warm weather.
- 6 servings
- Prep 20 minutes
- Cook 8 minutes
- Total 28 minutes
Ingredients
For the Syrup:
- 1 ¼ cup sugar*
- 1 cup water
- 1 ½ tablespoons dried lavender
For the lemonade:
- 1 batch of syrup from above
- 6 cups water
- 1 ¼ cups lemon juice (freshly squeezed is great but from a bottle certainly works!)
- Fresh lavender and lemon slices for garnish
- Optional for color: 1-2 drops of purple food coloring*
Method
- 1
In a small saucepan, combine the water, sugar, and lavender and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool for 5 minutes and then strain the mixture through a fine mesh sieve to remove the lavender. Place in the fridge to cool.
- 2
In a large pitcher, stir together the cooled lavender simple syrup, 6 cups of water and the lemon juice. Mix until fully combined and then garnish with fresh lavender and lemon slices.
- 3
As desired, mix 1-2 drops of purple food coloring into each glass of lemonade to give it the old-school lavender color.
- 4
Store leftovers in the fridge and ENJOY!
Cook notes
*The food coloring is optional but gives it that fun purple color. I mixed in simply one drop of neon purple gel food coloring to each individual glass. Try a fun spiked version by mixing in your desired amount of vodka, gin, etc. Storage Instructions – Store leftover lavender lemonade in the refrigerator for up to 4 days. Stir before serving, as ingredients may settle. The syrup can also be stored separately for up to 1 week.
Per serving
- Serving1 drink
- Calories173 kcal
- Carbohydrates45 g
- Protein0.2 g
- Fat0.3 g
- Saturated Fat0.02 g
- Polyunsaturated Fat0.01 g
- Monounsaturated Fat0.003 g
- Sodium15 mg
- Potassium53 mg
- Fiber0.2 g
- Sugar43 g
- Vitamin A14 IU
- Vitamin C20 mg
- Calcium20 mg
- Iron0.1 mg
