Lavender Blueberry Lemonade Recipe

Cook the fruit

Combine 1 cup blueberries, 1 cup sugar and 1 cup water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally so the sugar dissolves and the blueberries begin to burst, about 6–8 minutes.

Add 1 teaspoon dried culinary lavender buds and 1 tablespoon lemon zest (if using). Reduce heat to low and simmer gently for 3 more minutes to infuse the lavender without becoming bitter.

Remove from heat and let the mixture steep for 10 minutes. Taste after 10 minutes and adjust lavender strength — if too floral, strain sooner; if weak, let sit up to 15 minutes total.

Strain the syrup through a fine mesh sieve or cheesecloth into a bowl or jar, pressing on solids to extract liquids. Discard solids. Cool to room temperature, then refrigerate until cold. Yields roughly 1 to 1 1/4 cups syrup.

Juice enough lemons to yield 1 cup (about 4–6 lemons). Strain seeds and pulp if you prefer a clear lemonade.

In a pitcher, combine the 1 cup fresh lemon juice and 3 cups cold water. Add 1/2 cup chilled lavender-blueberry syrup (taste and adjust — use more for sweeter, more blueberry flavor).

Stir well to combine. Taste and, if needed, add additional syrup (or plain simple syrup) to reach desired sweetness. Chill in refrigerator if not serving immediately.

Add about 4 cups ice to the pitcher or to individual glasses when ready to serve.

Fill each glass halfway with lemonade over ice (or fill pitcher to bubble room). Top each glass with 1/4 cup chilled club soda to add effervescence, or pour club soda into the pitcher and gently stir to preserve bubbles.

Garnish with fresh lemon slices, a few fresh blueberries and an optional lavender sprig per glass.

Serve immediately. If desired, spoon a small amount (1–2 tbsp) of extra blueberry-lavender syrup into the glass before adding club soda for a layered, more intensely flavored drink.