I’m sharing my Homemade Lavender Lemonade along with practical tips on edible lavender and mint pairings to help you craft a standout mimosa bar for bridal and baby showers.

Jump to Recipe

I make a pitcher of Homemade Lavender Lemonade whenever I want something bright and a little unexpected. The floral kiss from dried culinary lavender lifts the tartness and makes guests ask whats in it, and I love tucking a few fresh mint sprigs for garnish into each glass so it smells like summer before the first sip.

It’s perfect for pool days or a mimosa bar at a shower, and Ive learned a few simple tricks that make it taste better every time. And sometimes I forget a step or two and somehow it still turns out great.

Ingredients

Print Recipe (No Advertisments)

Floral and fragrant, gives a perfumed note and gentle sweetness, use culinary lavender only
Bright, tart and full of vitamin C, its the lemonade’s lively sour backbone
Sweetens and balances acidity, makes smooth syrup texture, mostly simple carbs though
Dilutes to taste, keeps drink refreshing and lighter, cuts sweetness when needed
Adds fizz and brightness, makes cocktail like bubbly lemonade, fun for parties
Gives a deeper, floral sweetness, can mellow harsh sugar notes, good swap
Herbal freshness and aroma, great garnish, small leaves add cool zip
Chills fast but dilutes over time, use big cubes to slow melting

Ingredient Quantities

1 cup granulated sugar (for lavender simple syrup)

1 cup water (for syrup)

2 tablespoons dried culinary lavender do not use ornamental lavender

1 1/2 cups freshly squeezed lemon juice about 8 to 10 lemons

4 to 5 cups cold water adjust to taste

Ice as needed

Lemon slices for garnish

Fresh mint sprigs for garnish

Optional 2 cups sparkling water or club soda for a fizzy version

Optional 2 tablespoons honey or agave syrup as an alternative sweetener

Optional extra dried lavender or fresh lavender sprigs for garnish

How to Make this

Print Recipe (No Advertisments)

1. Make the lavender simple syrup: in a small saucepan combine 1 cup granulated sugar, 1 cup water and 2 tablespoons dried culinary lavender (do not use ornamental lavender), bring to a gentle simmer until the sugar is fully dissolved, then remove from heat and let steep 10 to 15 minutes but not much longer or it can get bitter or soapy.

2. Strain the syrup through a fine mesh sieve or cheesecloth into a jar, pressing on the lavender to get the flavor, then chill the syrup until cool; it’ll keep in the fridge for up to 2 weeks.

3. Juice about 8 to 10 lemons to yield 1 1/2 cups freshly squeezed lemon juice, strain out seeds and big pulp pieces so your lemonade is smooth.

4. In a large pitcher combine the cooled lavender syrup with the lemon juice, give it a stir and taste; lemons vary so adjust sweetness if needed.

5. Add 4 to 5 cups cold water to the pitcher, start with 4 cups and add more until you get the balance you like, then stir and chill briefly; add ice when ready to serve.

6. For a fizzy version stir in up to 2 cups sparkling water or club soda right before serving so it keeps its bubbles.

7. If you prefer honey or agave instead of some sugar, either swap 2 tablespoons in place of part of the sugar when making the syrup or stir 2 tablespoons into the finished lemonade while it’s slightly warm so it dissolves better, then taste and adjust.

8. Serve over ice with lemon slices and fresh mint sprigs for garnish, add a few extra dried lavender buds or a fresh lavender sprig for a pretty touch if you like.

9. Tips and tricks: always use culinary lavender, not the ornamental kind; dont over-steep the lavender or it turns soapy; taste as you go because lemons and preference change; make the syrup ahead to save time at parties.

Equipment Needed

1. Small saucepan
2. Measuring cups and measuring spoons
3. Fine mesh sieve or cheesecloth (for straining syrup and juice)
4. Heatproof jar or container with lid (to chill the syrup)
5. Citrus juicer or reamer
6. Large pitcher
7. Long-handled spoon or spatula (for stirring)
8. Knife and cutting board (for lemons and garnishes)

FAQ

Can I use fresh lavender instead of dried? Yes, you can. Fresh lavender is milder so use about three times the volume of the dried amount, taste as you go, and remember do not use ornamental lavender only culinary. Fresh works great but bruise the buds a bit to release more flavor.

How long should I steep the lavender so it wont get bitter? Make the simple syrup, add the lavender, then remove from heat and steep about 10 to 15 minutes. Taste after 10 minutes and stop if it starts to taste soapy or bitter. Oversteeping is the usual mistake so err on the short side.

Can I swap honey or agave for granulated sugar? Yes. Use about 2 tablespoons of honey or agave as a starting point, stir it into warm water so it dissolves then mix into the lemonade. Honey has a stronger flavor so add less and adjust to taste.

How do I make a fizzy version? Add sparkling water or club soda just before serving so you dont lose the fizz. Either top each glass with sparkling water or replace some of the cold water in the pitcher with sparkling. Add ice after you add the bubbles to keep them lively.

How long will the lavender simple syrup and the lemonade keep? Store the lavender syrup in a sealed jar in the fridge up to 2 weeks. Mixed lemonade will keep 3 to 4 days in the fridge but will lose brightness, and don’t carbonate it until right before serving if you want fizz.

Can I turn this into a cocktail? Absolutely. Gin or vodka pair nicely, try about 1 ounce of liquor per 1 cup of lemonade to start, then adjust. Or add a splash to individual glasses and garnish with lemon and mint.

Best Lavender Lemonade Recipe Substitutions and Variations

For 1 cup granulated sugar (for lavender simple syrup): swap with 3/4 cup honey or agave syrup. Warm gently with about 1/2 cup water to dissolve, taste and thin with more water if it’s too sweet. Honey will be a bit darker and more floral.
For 2 tablespoons dried culinary lavender: use 1/4 to 1/2 teaspoon pure lavender extract, start small it’s strong. Or if you don’t have lavender, try 1 tablespoon dried chamomile or lemon balm for a similar soft floral note.
For 1 1/2 cups freshly squeezed lemon juice: bottled lemon juice works at the same volume, just add a teaspoon of lemon zest back in for brightness. Or use 1 1/2 cups lime juice for a tangier twist.
For optional 2 cups sparkling water or club soda: swap with ginger ale or tonic water for a sweeter or slightly bitter bubbly version, or use prosecco for a grown up brunch drink.

Pro Tips

1. Only use culinary lavender not ornamental. If the bag doesnt say culinary dont use it, ornamental varieties can make the drink taste soapy.

2. Do not over steep the flowers. Steep 10 to 15 minutes max after you take the syrup off the heat, any longer and it can turn bitter or soapy.

3. Press gently when you strain the lavender to get the flavor but dont squeeze so hard you force bitter oils through. Use a fine mesh sieve or cheesecloth and let the syrup cool before you mix it in.

4. Taste as you go because lemons change. Start with less water in the pitcher and add more until it tastes right. If its too tart stir in a little extra syrup or a spoon of honey while the mix is still warm so it dissolves.

5. If you want fizz add sparkling water only right before serving so it stays bubbly. Make the syrup ahead of time and keep it in the fridge up to two weeks, it saves a ton of last minute work.

Best Lavender Lemonade Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm sharing my Homemade Lavender Lemonade along with practical tips on edible lavender and mint pairings to help you craft a standout mimosa bar for bridal and baby showers.

Servings

servings

Calories

119

kcal

Equipment: 1. Small saucepan
2. Measuring cups and measuring spoons
3. Fine mesh sieve or cheesecloth (for straining syrup and juice)
4. Heatproof jar or container with lid (to chill the syrup)
5. Citrus juicer or reamer
6. Large pitcher
7. Long-handled spoon or spatula (for stirring)
8. Knife and cutting board (for lemons and garnishes)

Ingredients

1 cup granulated sugar (for lavender simple syrup)
1 cup water (for syrup)
2 tablespoons dried culinary lavender do not use ornamental lavender
1 1/2 cups freshly squeezed lemon juice about 8 to 10 lemons
4 to 5 cups cold water adjust to taste
Ice as needed
Lemon slices for garnish
Fresh mint sprigs for garnish
Optional 2 cups sparkling water or club soda for a fizzy version
Optional 2 tablespoons honey or agave syrup as an alternative sweetener
Optional extra dried lavender or fresh lavender sprigs for garnish

Directions

Make the lavender simple syrup: in a small saucepan combine 1 cup granulated sugar, 1 cup water and 2 tablespoons dried culinary lavender (do not use ornamental lavender), bring to a gentle simmer until the sugar is fully dissolved, then remove from heat and let steep 10 to 15 minutes but not much longer or it can get bitter or soapy.
Strain the syrup through a fine mesh sieve or cheesecloth into a jar, pressing on the lavender to get the flavor, then chill the syrup until cool; it’ll keep in the fridge for up to 2 weeks.
Juice about 8 to 10 lemons to yield 1 1/2 cups freshly squeezed lemon juice, strain out seeds and big pulp pieces so your lemonade is smooth.
In a large pitcher combine the cooled lavender syrup with the lemon juice, give it a stir and taste; lemons vary so adjust sweetness if needed.
Add 4 to 5 cups cold water to the pitcher, start with 4 cups and add more until you get the balance you like, then stir and chill briefly; add ice when ready to serve.
For a fizzy version stir in up to 2 cups sparkling water or club soda right before serving so it keeps its bubbles.
If you prefer honey or agave instead of some sugar, either swap 2 tablespoons in place of part of the sugar when making the syrup or stir 2 tablespoons into the finished lemonade while it’s slightly warm so it dissolves better, then taste and adjust.
Serve over ice with lemon slices and fresh mint sprigs for garnish, add a few extra dried lavender buds or a fresh lavender sprig for a pretty touch if you like.
Tips and tricks: always use culinary lavender, not the ornamental kind; dont over-steep the lavender or it turns soapy; taste as you go because lemons and preference change; make the syrup ahead to save time at parties.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.