Learn to make homemade lavender lemonade—a refreshing, lightly floral, tart drink best served iced on a hot summer day.
When the lavender begins to bloom in June, this is one of the first recipes I make.
Early summer drinks with lavender are the perfect start to the season.
Lavender lemonade is summer in a glass. It’s floral, perfectly tart, and really hits the spot on a hot day.
Whether you’re relaxing in the garden after a long day of work or hosting a backyard brunch, this refreshing drink is just the thing you need.
Lavender pairs beautifully with tangy lemon, adding a rich undertone to the lemonade that will leave you wanting more.
It’s a delicious drink to serve at a summer garden party, baby or bridal shower, or to bring along for a picnic.
This lavender lemonade recipe can be made with either fresh or dried lavender.
Plus it’s easy to turn into a cocktail or a sparkling mocktail!
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Ingredients for Lavender Lemonade
You’ll need just a few simple ingredients to make this refreshing lavender lemonade recipe.
- lemons
- fresh or dried lavender
- sugar
- water
- ice
- lavender sprigs (optional garnish)
What Kind of Lavender Can I Use?
Be sure to get culinary lavender for this recipe. Other types of lavender are better suited for crafting and not for consumption.
If you’re growing your own lavender, English lavender (lavandula angustifolia) is the best kind to use. It has less camphor, which is the oil that gives lavender a strong scent but unfortunately has a bitter taste.
Harvest fresh lavender before the buds begin to bloom.
Step-by-Step Fresh Lavender Lemonade
Here’s my recipe for fresh-squeezed lavender lemonade.
If you’ve already seen my lavender simple syrup post, you can skip ahead to the lemon squeezing step.
Step 1: Make Lavender Simple Syrup
Boil 1.5 cups of water and 1.5 cups of sugar in a saucepan over medium-high heat. Stir until the sugar is dissolved, then add 4-5 tablespoons of fresh or dried lavender.
Simmer for 1-2 minutes, then remove from heat. Let the mixture steep for 20 minutes, then strain out the lavender.
Step 2: Juice the Lemons
While the syrup steeps, juice enough lemons to get 1 1/2 cups of fresh lemon juice.
This usually takes about 5-6 medium lemons.
A citrus reamer or juicer makes it easy to get the lemon juice out.
Step 3: Mix and Chill
In a large pitcher, combine the lemon juice, all of the lavender syrup, and 6 cups of ice cold water. Stir well.
Refrigerate until chilled.
Serve over ice and garnish with a slice of lemon or a sprig of lavender on top of the glass.
Tips and Variations
- For Sparkling Lavender Lemonade: Substitute 4 to 6 cups of water with sparkling water to make fizzy lavender lemonade. Add the sparkling water just before serving to keep it carbonated.
- It’s 5 o’clock Somewhere: Add gin or vodka to make this into a cocktail.
- Sub in Store-Bought Lemonade: Short on time? Skip the lemon squeezing and use pre-made lemonade. Just add the lavender syrup and lots of ice.
- Make Extra Syrup: Make a double batch of the lavender simple syrup the day before to save time. Plus you’ll have extra for lattes and other special drinks.
I hope you get to enjoy a refreshing glass of lavender lemonade today!
Here are a few other recipes and crafts to make with lavender this month.
- DIY Lavender Wreath
- How to Brew Herbal Tea
- Lavender Syrup
- Pressed Flower Resin Charms
Lavender Lemonade
Ingredients
- 6 lemons
- 6 c water
- lavender sprigs optional garnish
Lavender Simple Syrup
- 5 tbsp fresh or dried lavender
- 1.5 c sugar
- 1.5 c water
Instructions
Step 1: Make Lavender Simple Syrup
- Boil 1.5 cups of water and 1.5 cups of sugar in a saucepan over medium-high heat. Stir until the sugar is dissolved, then add 5 tablespoons of fresh or dried lavender.
- Simmer for 1-2 minutes, then remove from heat. Let the mixture steep for 20 minutes, then strain out the lavender.
Step 2: Juice the Lemons
- While the syrup steeps, juice enough lemons to get 1 1/2 cups of fresh lemon juice.
Step 3: Mix and Chill
- In a large pitcher, combine the lemon juice, all of the lavender syrup, and 6 cups of ice cold water. Stir well.
- Refrigerate until chilled.
- Serve over ice and garnish with a slice of lemon or a sprig of lavender on top of the glass.