Blackberry Lavender Lemonade Recipe

Combine and simmer

In a medium saucepan combine 1 cup water and 1 cup granulated sugar over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add flavoring

Add 1 cup blackberries, 1 teaspoon dried lavender buds, and 1 tablespoon lemon zest to the simmering simple syrup. Lightly mash the blackberries with a spoon or potato masher to release juices.

Simmer gently

Reduce heat to low and let the mixture simmer gently for 6–8 minutes, stirring occasionally, until the blackberries have broken down and the syrup is fragrant. Do not boil vigorously — you want a gentle poach to preserve aroma.

Steep and strain

Remove the pan from heat and let the syrup steep for 10 minutes to deepen the lavender flavor. Then strain the syrup through a fine mesh sieve into a heatproof bowl or jar, pressing solids to extract as much liquid as possible. Discard solids.

Chill syrup

Allow the syrup to cool to room temperature, then refrigerate until cold. The syrup will keep in a sealed container for up to 10 days.

Juice lemons until you have 3 cups (about 4–6 lemons). Strain to remove seeds and excessive pulp if desired. In a large pitcher combine the lemon juice with 4 cups cold water. Taste and adjust: if the lemonade is too tart, add a little extra water; if too weak, add more lemon juice.

If you prefer sweeter lemonade before adding alcohol, you can stir in up to 1/4 cup of the prepared lavender-blackberry syrup now; however the recipe assumes most sweetness will come from the syrup added for cocktails.

To make a pitcher (about 6 servings): In the large pitcher containing the lemonade base, add 1 cup chilled lavender-blackberry syrup and 12 tablespoons (6 fl oz / 180 ml) vodka. Stir well to combine. Taste and adjust: add more syrup for sweeter, fruitier flavor or more vodka for stronger cocktails.

If serving individual cocktails (about 1 serving = 8–10 fl oz): Fill a glass with ice (about 2/3 full). Add 2 tablespoons lavender-blackberry syrup, 2 tablespoons fresh lemon juice, 2 tablespoons cold water (or top with club soda for a fizzy drink), and 1.5 tablespoons vodka. Stir gently and taste-adjust.

For a fizzy finish (optional), top each poured glass or the whole pitcher with chilled club soda or sparkling water — about 2 cups for the pitcher or 2–3 oz per glass.

Garnish each glass with 2 fresh blackberries, one lemon slice, and a small sprig of lavender if using. Serve immediately over ice.

Non-alcoholic option: omit vodka and increase chilled lemonade or club soda to taste; add extra syrup if desired.