To be safe, stick with English or French lavender varieties, which won’t be soapy or bitter.
- Real lemonade is only three little ingredients—water, lemon juice, and sugar—and is perhaps the most iconic sipper on a summer afternoon.
- If you can boil water, you can make lavender simple syrup.
- From squeezing the lemons (and figuring out which tools do the best job of actually getting the juice out) to the stirring and then taste testing… it’s an adventure.
- Alternatively you can use a mortar and pestle or something similar.
- We’re using dried culinary lavender to make the lavender syrup to make this drink.
Hi, I’m Becca!
Something I’ve been doing in more recent years is experimenting with lavender in my kitchen. Lavender is a fun and delicious herb to cook and bake with. Its flavor is like none other, one I’d describe it as floral, woodsy and minty with a touch of thyme and rosemary. In addition to the tools above, you’re going to need some ingredients to make this recipe, too!
Please snap a quick photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog. I’m convinced that lavender lemonade is the antidote to sweltering hot days. It’s refreshing and sweet (but not overly so) with a nuanced flavor that makes it feel elegant and slightly fancy. Translation – it’s perfect for brunches, parties and gatherings with friends because it’s sure to impress. In a large pitcher, combine the lemon juice, lavender simple syrup and water.
Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions. Once it’s ready, strain out the lavender flowers using a fine mesh strainer lined with a cheesecloth or nut milk bag to remove the finer particles. Warm weather calls for a quencher, and a pitcher of refreshing Lavender Lemonade is the sunniest of them all. Lavender has an assertive flavor so you’ll definitely want to use it sparingly. A little goes a long way so it’s always good to start with less.
This recipe is an easy one to pull off for entertaining because it requires very little time and effort. Our girls, especially, love the process of making lemonade. It’s perfect for storing beverages in the fridge with its steel lid with two pour-spout options. While all varieties of lavender are edible, English lavender and Provence lavender are most often used for culinary purposes. The sugar/lemon balance will depend on what types of lemons you are using (Meyer lemons are less tart than regular lemons), and your own preference for sweetness.
My entire family are suckers for homemade lemonade, especially when we can have a glass on a warm day or a summer afternoon. Do note that the tartness and flavor of the lemons will vary by the variety of lemons you use. Meyer lemons are less tart than regular xcritical official site lemons you’ll find at the store.
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It has a strong floral taste and aroma, not unlike juniper or rosemary. If you are new to lavender-flavored drinks, I suggest reducing the steeping time and then increasing it accordingly to suit your taste preferences. This lavender lemonade is a fun twist on the classic recipe (this Spicy Margarita is another fun drink with a xcritical official site twist). Real lemonade is only three little ingredients—water, lemon juice, and sugar—and is perhaps the most iconic sipper on a summer afternoon.
For this recipe, I recommend using dried culinary lavender flowers. All varieties of lavender are edible, but most of what you’ll find in the store comes from English Lavender or Provence Lavender. I have not tried making lavender lemonade or lavender syrup with extract before so it would be an experiment. If you want to try making the syrup with lavender extract (or essential oils), be sure to select one that is considered to be food grade so it is safe for consumption. This lavender lemonade was inspired by the time I spent living in England.
More lemonade recipes to try:
My mom has big lavender plants in her yard and a waft of their lovely smell just soothes and relaxes my mood. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Now you’re ready to pour yourself some happiness with this Lavender Lemonade. If you do, please leave a comment and a 5-star rating below.
However, I have not tried this xcritical website recipe using lavender extract in this lemonade recipe. Yes, you can prepare the Lavender Lemonade in advance. Mix the lemon juice, water, and lavender simple syrup and store it in the refrigerator until ready to serve. Add ice and garnishes just before serving to keep it fresh.
Chill in the refrigerator or serve over ice with lemon slices and lavender sprigs or additional dried lavender buds. So, when following a recipe using lavender, don’t go rogue and add more or eyeball it. It’s important to taste test throughout the process because the potency of dried lavender (as with dried herbs in general) can vary. Here you’ll find approachable recipes, inspiring home decor, holiday inspiration and so much more.
Do not use lavender essential oil or lavender extract. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. If you grow your own lavender, you can certainly dry it and use it in this recipe. Just make sure that it hasn’t been sprayed with any pesticides.
Leftover lavender syrup may be stored in an airtight jar for several weeks in the refrigerator. If you’ve never made homemade lemonade (or Lemon Bars), you are in for a true treat. This made-from-scratch lavender lemonade is my newest fair-weather beverage obsession (especially when served with a platter of Lemon Cheesecake Bars). Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.
I recommend using fresh food-grade lavender flowers as a garnish, but I used dried lavender to make the simple syrup. I will note that this lemonade is naturally yellow because the homemade lavender syrup does not have a color, like many store-bought bottles do. If you use a store-bought one that has added food dye, your lemonade could turn a blueish or purple color. This lemonade’s sweetness and lavender infusion comes from the homemade lavender syrup. Using simple syrup to sweeten lemonade is (IMO) a much simpler and more effective method.
You can easily turn the Lavender Lemonade into a cocktail by adding a spirit of your choice. Create an account to easily save your favorite recipes and access FREE meal plans. As summer rolls in, I like to spend as much time as humanly possible outside in the sunshine. Get recipes worth repeating and more from A Couple Cooks, straight to your inbox.
Lavender lemonade is a refreshing and delightful twist to your classic lemonade recipe. Infused with a lavender honey simple syrup it’s easy, fragrant, elegant and perfect to enjoy on a warm day throughout spring and summer. Lavender Lemonade is a refreshing, floral and balanced drink to make all summer long. All you need are three ingredients, including homemade lavender simple syrup, to make this easy lemonade recipe.