Lavender Blueberry Lemonade Recipe

Combine and heat

In a small saucepan combine 1 cup granulated sugar, 1 cup water, and 2 tablespoons dried culinary lavender. If using, add 1 teaspoon fresh lemon zest for extra aroma.

Simmer and infuse

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Once simmering, reduce heat to low and simmer gently for 5 minutes to extract the lavender flavor. Do not boil vigorously to avoid bitterness.

Steep and strain

Remove the saucepan from the heat and let the syrup steep for 15 minutes to deepen the floral notes. Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing on the lavender to extract as much liquid as possible. Discard solids.

Cool and store

Allow the lavender syrup to cool to room temperature, then refrigerate until cold. This makes about 1 to 1 1/4 cups syrup. Measure out 3 tablespoons for the recipe and keep the remainder in the fridge for up to 2 weeks.

Cook blueberries

Place 1 cup fresh or frozen blueberries and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and release their juices, about 4–6 minutes.

Blend and strain

Remove from heat and stir in 1 teaspoon lemon juice (this is taken from the lemon juice used below). Transfer the mixture to a blender or use an immersion blender and puree until smooth. For a smooth, seed-free purée, strain the blended mixture through a fine mesh sieve, pressing with the back of a spoon. You should end up with roughly 1/4 to 1/3 cup purée.

Cool

Let the blueberry purée cool completely before adding to the lemonade. Store any extra in the refrigerator for up to 3 days.

Juice lemons

Juice enough lemons to yield 1 cup fresh lemon juice (about 4–6 medium lemons depending on size). Strain out seeds and pulp if you prefer a smoother drink.

Mix base

In a large pitcher combine 1 cup fresh lemon juice and 3 cups cold water. Stir to combine.

Sweeten

Add 3 tablespoons of the cooled lavender syrup to the lemon-water mixture and stir. Taste and adjust: add up to 1–2 additional tablespoons of lavender syrup if you prefer sweeter or more floral lemonade.

Add blueberry

Stir in 1 tablespoon of the cooled blueberry purée. For a layered look, spoon the purée in gently and stir slightly to create a marbled effect. For uniform color, stir thoroughly until evenly distributed.

Chill and serve

Add 2 cups of ice to the pitcher or fill individual glasses with ice. Pour lemonade over ice. Garnish each glass with a few fresh blueberries, a lemon slice, and an optional lavender sprig. Serve immediately.