Find out how to make lavender lemonade with this simple recipe.
Our lemon trees are such great producers that we make lemonade frequently. While we were in Tuscany this summer the lavender was so beautifully in bloom, coloring the tan Tuscan hillsides with purple. We made a lot of fun foods while there, like authentic pizza dough and pizza sauce! With those hot summer days, we wanted a refreshing drink, and lavender lemonade was the answer. Lavender lemonade is sweet, tart, and refreshing, with mild floral or herbal notes in the background.
This wasn’t the first time I’d had lavender lemonade, however. I sometimes treat myself to a glass at one of my favorite lunch spots in Santa Barbara, Scarlett Begonia. When the blood oranges are also in season in the springtime, we make Blood Orange Lemonade, which is another favorite. Other citrus favorites include Lemon Tahini Salad Dressing, Lemon Smoothie, Orange Protein Smoothie, Lemon Tarts, the classic Aperol Spritz cocktail, Lemon Infused Water, or Apple Cider Vinegar Drink.
How to Make Lavender Lemonade
Making lavender lemonade no more complicated than making a batch of classic lemonade.
Step 1: Make Lavender Simple Syrup
You’ll want to let the lavender to have time to infuse into the syrup, and for the simple syrup cool while juicing the lemons, so make this first. Some people skip the simple syrup and use lavender essential oil, but as essential oils are usually not approved for ingesting, I don’t recommend it. Click here for all the details on Lavender Syrup – it’s also great in coffee. If you avoid sugar (as I do most of the time) you may like my Sugar Free Healthy Lemonade.
You can use fresh or dried lavender flowers. If you’d like to skip this step, there are commercially produced lavender syrups available. Here’s one that looks good and is made with natural ingredients (just so you know, this is an Amazon Affiliate link, which means I earn a small commission when you shop through it.)
Step 2: Juice the Lemons
There are several different ways to juice lemons. This little pink juicer was in our Tuscany farmhouse rental. At home I use a big press that gets all the juice out quickly.
You’ll need 1 cup of lemon juice for a standard batch of lemonade. This requires about 6 medium sized lemons. It’s always good to have extra though!
Step 3: Mix the Lemon Juice with Water and Lavender Syrup
I like to add fresh lemon slices to make the lemonade even prettier. Store the lemonade in a large jug in the fridge.
Step 4: Serve Lavender Lemonade Chilled over Ice
Lemonade is best very cold. Add the ice just before serving so it doesn’t get diluted.
Lavender Lemonade Tips & Variations
- Freeze lemonade ice cubes so you don’t dilute the lemonade.
- Homemade lemonade should last 5-7 days in the fridge.
- Squeeze lemons and freeze the juice when you have an abundance of lemons.
- Mint Lavender Lemonade: Muddle in some fresh mint at the end.
- Lavender Lemonade Tea: mix with iced tea for a take on the Arnold Palmer.
- Blackberry Lavender Lemonade: Muddle in some fresh blackberries at the end.
- Lavender Lemonade Cocktail: add a splash of vodka or mix with Prosecco.
- 1 cup fresh lemon juice
- 1 cup lavender simple syrup
- 2-3 cups water
- ice for serving
- 1 lemons, cut into rings, for garnish
- In a large pitcher, stir together the lemon juice, cooled lavender simple syrup, and water.
- Taste and adjust, adding more water to dilute, or more lemon juice and lavender syrup as needed.
- Chill lavender lemonade in the refrigerator until ready to use, up to 5 days.
- Serve over ice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 142 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 1g Sugar: 35g Sugar Alcohols: 0g Protein: 0g