Lavender Lemonade Recipe

Combine and heat

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Stir to distribute the sugar evenly.

Infuse lavender

Add 2 tablespoons dried culinary lavender buds and (if using) 1 teaspoon lemon zest to the saucepan.

Simmer gently

Place the pan over medium heat and bring just to a gentle simmer, stirring until the sugar dissolves. Do not boil vigorously; maintain a gentle simmer for 3–4 minutes to extract the lavender aroma.

Steep off heat

Remove the saucepan from heat. Let the lavender steep in the syrup for 15–20 minutes (longer for stronger flavor, up to 30 minutes).

Strain and cool

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container to remove the lavender buds and zest. Discard the solids. Allow the syrup to cool to room temperature, then refrigerate until chilled. The syrup will keep in the refrigerator for up to 2 weeks.

Juice lemons

Measure 1 cup fresh lemon juice (about 4–6 lemons depending on size and juiciness). Strain the juice through a fine mesh to remove seeds and excess pulp if you prefer a clear lemonade.

Mix base

In a large pitcher combine the 1 cup fresh lemon juice and 4 cups cold water. Stir to combine.

Sweeten with lavender syrup

Add 3 tablespoons of the chilled lavender simple syrup to the pitcher, stir, then taste. If you prefer sweeter or more pronounced lavender flavor, add additional syrup 1 tablespoon at a time until desired sweetness/flavor is reached (typical total 3–6 tbsp).

Chill and serve

Fill glasses with ice. Pour the lemonade over ice, garnish with lemon slices and optional fresh lavender sprigs. Serve immediately. Keep leftover lemonade refrigerated for up to 3 days; stir before serving as separation may occur.