Lavender Lemon Fizz Recipe

Combine and heat

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 2 tbsp dried culinary lavender and 1 tsp lemon zest if using.

Dissolve and infuse

Place over medium heat and stir until the sugar dissolves. Bring just to a gentle simmer, then reduce heat and simmer very gently for 3 minutes to infuse the lavender. Do not boil vigorously — you want a gentle syrup.

Steep and strain

Remove from heat and let the lavender steep in the syrup for 10–15 minutes for stronger floral flavor. Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the buds to extract flavor. Discard solids. Cool to room temperature, then refrigerate until cold (about 30 minutes).

Juice enough lemons to yield 1 cup fresh lemon juice (about 4–6 medium lemons). Strain out seeds and excess pulp if desired for a smoother drink.

In a pitcher combine the 1 cup fresh lemon juice with 2 cups cold water. Adjust dilution to taste — add up to 1/2 cup more water if you prefer milder lemonade. Chill briefly or keep on ice.

Optional rim: if rimming glasses, mix 4 tsp sugar with a pinch of crushed dried lavender on a small plate. Moisten rims with a lemon slice and dip into lavender sugar.

Fill four glasses with ice (about 1/2 cup ice per glass). Add 2 tbsp cooled lavender simple syrup and 1/4 cup lemon concentrate (from the pitcher) to each glass. Stir gently to combine.

Top each glass with 3/4 cup chilled club soda or sparkling water (pour slowly to preserve fizz). Taste and adjust: add an extra 1 tsp syrup for more floral sweetness or a splash more lemon concentrate if you prefer brighter citrus.

Garnish each glass with a lemon slice and a fresh lavender sprig. Serve immediately while fizzy.