Need a summer drink that's light, floral, and full of flavor? Try this Refreshing Lavender Lemonade made with lavender simple syrup and fresh lemon juice. It's the closest thing to sipping sunshine!
Lemonade is the quintessential summer drink, so why change it? Because lavender makes it even better. It adds a subtle, elegant twist that enhances the bright citrus flavor without overpowering it (like in these buttery shortbread cookies).
Still not convinced? Here’s the best part- it’s incredibly easy to make! Just add dried lavender to the simple syrup you already use for fresh lemonade, and voilà! You’ll have a delicious, refreshing summer drink that’s perfect for brunch or sipping al fresco.
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What you will need
You're only three ingredients away (plus water) from a delicious warm-weather drink.
- Fresh lemons – Fresh lemons for the win! If you can find Meyer lemons, that would be even better. These lemons are less sour, less acidic, and slightly sweeter with hints of orange flavor. They're also harder to find and more expensive, but if you're looking to experiment, give them a try.
- Lavender simple syrup – Homemade with dried culinary lavender and white sugar.
- Water- Cold and filtered (if possible).
- Ice
- Garnishes such as fresh lavender or thyme sprigs.
Full ingredient list is located in the recipe card.
Step-by-step instructions
The great thing about making lemonade from scratch is that you can control the flavors. You can easily adjust the recipe if you like it more tart or less sweet. Check out this quick tutorial for making homemade lemonade with lavender.
Prepare the lavender simple syrup by boiling water, sugar, and lavender in a medium saucepan until the sugar has dissolved. Let it stand 15 minutes off the heat. Strain and discard the lavender.
Next, juice the lemons. After juicing, be sure to strain the juice for any pulp or pits.
Grab a glass pitcher and pour in the lemon juice.
Add cold water to the pitcher.
Add the lavender simple syrup.
Give it a good stir and adjust for taste. Chill until ready to drink.
👩🍳Expert tip
Use cold, filtered water for the best taste and chill until ready to serve.
Variations
Once your base lemonade recipe is complete, the possibilities are endless. Try mixing it up with these fun ideas.
- Make it bubbly – Add club soda or sparkling water for a little fizz.
- Lavender berry lemonade – Muddle blueberries or blackberries into the pitcher.
- Make it boozy – Add vodka or gin for a lavender lemonade cocktail. Even better, replace the store-bought lemonade with the homemade version for this lemonade mimosa.
- Use honey instead of sugar in the syrup.
- Lavender lemonade popsicles- Pour the lemonade into prepared popsicle molds and freeze until firm.
Storage and prep
Lavender lemonade can be stored in a sealed pitcher or mason jar in the fridge for up to 5 days. To prep in advance, make the lavender syrup ahead of time and store it separately. Lavender syrup can be stored in the fridge for up to one month.
Serving suggestions
There are no rules for sipping sunshine, so grab a glass and try it with any of your favorite meals.
- Perfect for brunch with my lemon mascarpone pancakes or blueberry muffins.
- Sandwiches - How amazing would this be with a strawberry BLT?
- Fruit desserts like this plum cake or summery peach crisp.
- Pair with this easy breezy strawberry goat cheese salad.
Jenn's Signature Serve
Lavender Lemonade + Gin + Fresh Muddled Strawberries
Frequently asked questions
Yes, you will just need to check that the lavender you choose is safe for consumption (like English lavender, Lavandula angustifolia). Avoid ornamental types, which can be bitter or chemically treated.
To make it sweeter, just add more simple syrup. I like to start with less syrup than a recipe calls for, and adjust as needed. If your lemonade tastes too sweet, you can compensate by adding more water or lemon juice to balance it out. If you prefer your lemonade to be more tart, add more lemon juice or reduce the amount of water slightly.
Depending on the grade of your culinary lavender, your lavender syrup will vary in color (usually a dull amber). Whether fresh or dried, lavender flowers don’t release much pigment when steeped. The deep purple color associated with lavender in cooking often comes from dyes. While I don't recommend adding food coloring to the lemonade, you can use natural dyes such as beet juice to enhance the color.
More lemon recipes
When life gives you lemons, head to the kitchen!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Refreshing Lavender Lemonade
Equipment
- medium pot
- fine mesh strainer
- glass pitcher
Ingredients
Lavender Simple Syrup
- ½ cup white granulated sugar
- ½ cup water
- 2 tablespoon dried culinary lavender buds
Lavender Lemonade
- 1 cup freshly squeezed lemon juice (from about 5-6 medium lemons)
- 6 cups cold filtered water
- 7 tablespoon lavender simple syrup, plus more or less to taste
- ice
- lemon slices, lavender sprigs, or fresh thyme for garnish
Instructions
Lavender Simple Syrup
- In a small to medium saucepan, combine the water, sugar, and lavender. Cover and bring to a gentle boil, stirring until the sugar dissolves. Once it reaches a boil, remove it from the heat and let it steep for 15 minutes.½ cup white granulated sugar, 2 tablespoon dried culinary lavender buds, ½ cup water
- After 15 minutes, strain the syrup into a glass jar, discarding the lavender buds. Reserve for the lemonade, or store in the fridge for up to one month.
Lavender Lemonade
- Add the lemon juice, water, and lavender syrup to a large glass pitcher and stir to combine (start with the 7 tablespoons, and then taste and adjust for sweetness). Chill in the fridge for at least 2 hours before serving. Pour into a glass with ice, and garnish with lemon slices, lavender, or fresh thyme.1 cup freshly squeezed lemon juice, 6 cups cold filtered water, 7 tablespoon lavender simple syrup, plus more or less to taste, ice, lemon slices, lavender sprigs, or fresh thyme for garnish
Notes
- To make it sweeter, add more simple syrup. I like to start with less syrup than a recipe calls for, and adjust as needed. If your lemonade tastes too sweet, you can compensate by adding more water or lemon juice to balance it out. If you prefer your lemonade to be more tart, add more lemon juice or reduce the amount of water slightly.
- Leftover lavender syrup can be used for tea, coffee, or ice cream!
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Anne O says
I was really skeptical about this one- but much to my surprise this is a delicious treat!! The lemonade is perfectly balanced- tart enough for that fun lemon pucker but not too tart to enjoy every sip- and the lavender is a fun little addition.
Barbara says
silly question being this is a lavender lemonade, but can I just omit the lavender to get a plain lemonade?
Jennifer says
Hi Barbara! Yes you can leave out the lavender and keep the ratio of sugar and water in the simple syrup the same to get a basic lemonade. Cheers!