Lavender Lemonade Recipe

I absolutely adore this lavender lemonade recipe because it perfectly combines the soothing aroma of lavender with the bright zing of fresh lemons, creating a refreshing drink that’s both relaxing and invigorating. Plus, it’s not only Instagram-worthy with its lovely lavender hue but also a delightful reminder of sunny days and blooming gardens in every sip!

The combination of floral and citrus in my Lavender Lemonade recipe is one I especially love. Dried culinary lavender, fresh lemon juice, and granulated sugar make for an aromatic and tangy drink.

Adding cold water and ice cubes makes it a perfect refreshment for hot days. I like to garnish mine with lemon slices for an elegant touch.

Ingredients

H2O: It’s critical for keeping one hydrated and serves as the foundational element in lemonade.

Culinary Lavender, Dried: Provides a floral smell and a faintly earthy taste.

Sugar, in its granular form, is the fundamental sweetening agent in the recipe.

It does more than just make the filling sweet; different kinds of sugars and their amounts play a crucial role in the taste and texture of lemon meringue pie.

Unlike copious amounts of sugar, which would make the filling merely sweet and not much else, the kind of sugar we use and the amount we use make the filling not only sweet but also slightly balanced by:
Lemon Juice: High in vitamin C, contributes a sharp and stimulating flavor.

Cubes of Ice: Cools the lemonade, perfect for hot days.

Ingredient Quantities

• 4 cups water
• 1 tablespoon dried culinary lavender
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice (about 4-5 large lemons)
• 2 cups cold water
• Ice cubes, for serving
• Lavender sprigs or lemon slices, for garnish (optional)

Instructions

1. In a small saucepan, 4 cups of water are brought to a boil.

2. Boil water and add the dried culinary lavender, then remove from heat and allow it to steep for around 10 minutes.

3. Pour the lavender-infused water through a strainer into a pitcher or heat-resistant bowl, letting the lavender flowers go.

4. Combine the sugar with the lavender water. Stir until the sugar completely disappears.

5. Let the combination cool to room temperature.

6. Stir in the freshly squeezed lemon juice after it has cooled.

7. Combine 2 cups of cold water with the contents of the pitcher, stirring until everything is completely integrated.

8. Chill the lemonade for at least 1 hour to enhance the flavors.

9. Pour the lavender lemonade over ice cubes in separate glasses for each person.

10. If desired, you may garnish each glass with a lemon slice or a sprig of lavender. Enjoy!

Equipment Needed

1. Small saucepan
2. Measuring cups
3. Measuring spoons
4. Strainer
5. Pitcher or heat-resistant bowl
6. Stirring spoon
7. Juicer (for lemons)
8. Knife (for slicing lemons, optional)
9. Cutting board (optional)
10. Ice cube tray or container for ice cubes (optional)

FAQ

• Can I use fresh lavender instead of dried?You can indeed use fresh lavender; however, you’ll need to use twice the amount because dried lavender is more potent.
• How should I store leftover lavender lemonade?Refrigerate any leftover lemonade in an airtight container for no longer than 3 days.
• Can I substitute the sugar with a different sweetener?
  Yes, honey or agave syrup can be used, but the flavor profile may slightly change. Adjust to taste.
• Is culinary lavender the same as regular lavender?No, culinary lavender is grown specifically for cooking and might have a milder taste. Use culinary lavender for safe consumption.
• Can I make this lemonade ahead of time?It is permissible to prepare it a day in advance. Nevertheless, add the garnish immediately prior to serving.
• How much lavender is too much?Excessive lavender in the lemonade can lead to a flavor profile reminiscent of soap. For palatable results, adhere closely to the prescribed quantity.
• What is the best way to garnish lavender lemonade?A lovely touch can be added by putting a sprig of lavender or a slice of lemon on the rim of the glass.

Substitutions and Variations

Culinary lavender can be substituted with fresh lavender flowers, but you should use about double the amount since fresh herbs are less concentrated.
Honey or agave syrup can be used in place of granulated sugar, adjusting to taste since they can be sweeter than sugar.
You can use bottled lemon juice in place of freshly squeezed lemon juice, though it may not taste quite as lively. Use a product that is 100% juice and additiev-free.
You can make a fizzy version of the lemonade by using sparkling water instead of some of the cold water.

Pro Tips

1. Enhance the lavender flavor by lightly crushing the dried lavender before steeping. This releases more essential oils for a more robust flavor.

2. For an even more vibrant taste, zest one of the lemons before juicing and add the zest to the sugar and lavender infusion while it cools, then strain it out with the lavender.

3. Use simple syrup instead of dissolving sugar directly in the lavender water. Combine equal parts sugar and an additional cup of water, heat until the sugar dissolves, then mix with the lavender infusion for a smoother integration.

4. Adjust the sweetness to your liking. Before fully integrating the cold water, taste the lavender lemon mixture and add more sugar or lemon juice if needed.

5. For added depth, consider adding a splash of elderflower liqueur or a hint of vanilla extract to the mixture before chilling.