I finally perfected a Lavender Lemon Fizz that uses a simple homemade lavender syrup and one unexpected pantry ingredient to make it the star of any Mother’s Day brunch.

Jump to Recipe

I’ve been chasing the perfect spring sip for years and this one still stops me cold. There’s something about freshly squeezed lemon juice folded with dried culinary lavender that turns plain lemonade into a tiny mystery — floral but not cloying, bright yet oddly soothing.

Serve it and people lean in like they’re trying to catch a secret, asking if it’s a Lavender Lemonade Drink or maybe even a Lavender Lemon Fizz, and you get to smile because they can’t quite name why it’s so addictive. It’s the kind of drink that makes you want to taste again, right away.

Ingredients

Print Recipe (No Advertisments)

Sweetens fully, pure carbs only, no fiber or protein, adds body and mouthfeel
Neutral hydrator, zero calories, carries flavors, helps balance syrup and lemon
Floral fragrant buds, small antioxidants, can add slight bitterness, it’s kinda perfumy
Tart, high in vitamin C, low calories, gives bright sour punch that wakes palate
Tames intensity, controls sweetness, keeps it refreshing but dont add any nutrients
Optional natural sweeteners, add complexity and floral notes, but increase sugar and calories
Quickly chill the drink, dilute if left too long, good for hot days
Pretty rim garnish, adds a little aroma, no real nutrition just zest and color

Ingredient Quantities

1 cup granulated sugar

1 cup water (for simple syrup)

2 tablespoons dried culinary lavender or 1/4 cup fresh lavender buds

1 cup freshly squeezed lemon juice, about 4 to 6 lemons

4 to 5 cups cold water for diluting

Ice cubes, as needed

Lemon slices for garnish, optional

Lavender sprigs for garnish, optional

1 to 2 tablespoons honey or agave syrup, optional

How to Make this

Print Recipe (No Advertisments)

1. In a small saucepan combine 1 cup granulated sugar and 1 cup water, bring to a gentle simmer and stir until the sugar fully dissolves.

2. Remove from heat, add 2 tablespoons dried culinary lavender or 1/4 cup fresh lavender buds, cover and let steep for 10 to 15 minutes, taste at 10 minutes so it doesn’t get soapy.

3. Strain the syrup through a fine mesh into a heatproof bowl or pitcher, pressing gently on the buds, discard the solids and let the syrup cool to room temp.

4. Juice enough lemons to yield 1 cup fresh lemon juice (about 4 to 6 lemons) and strain out seeds and pulp if you want a clearer drink.

5. In a large pitcher combine the cooled lavender syrup and the lemon juice, stir to mix.

6. Add 4 cups cold water, stir and taste, then add up to 1 more cup (5 cups total) to reach your preferred strength.

7. If you want it sweeter or smoother add 1 to 2 tablespoons honey or agave syrup to taste, stir until dissolved (if your syrup is cold dissolve the honey in a tablespoon of warm water first).

8. Serve over ice cubes, garnish with lemon slices and lavender sprigs. Chill leftovers in the fridge up to 4 days, give it a stir before serving.

Equipment Needed

1. Small saucepan (1 to 2 quart), for simmering the sugar and lavender syrup
2. Wooden spoon or silicone spatula, to stir and press the buds a bit
3. Fine mesh strainer, to catch the lavender bits so the syrup is clear
4. Heatproof bowl or glass pitcher, to catch and cool the strained syrup
5. Citrus juicer or hand reamer, for squeezing about 1 cup fresh lemon juice
6. Liquid measuring cup and a set of dry measuring cups, to measure water and sugar
7. Large pitcher, for mixing the syrup, lemon juice and cold water
8. Chef knife and cutting board plus ice trays or an ice bucket, for slices and serving, and a spoon for stirring

FAQ

Q: Can I use fresh lavender instead of dried? A: Yes. Use about 1/4 cup fresh lavender buds for every 2 tablespoons dried. Strip the buds from stems, bruise them a bit so the oils release, steep in the hot simple syrup 5 to 10 minutes, then taste. Fresh is milder, so dont overdo it.

Q: How long should I steep the lavender so it doesnt taste bitter? A: Steep 5 to 10 minutes in the hot syrup, then strain. If it tastes too floral or a little soapy, you've steeped too long. Start short, taste, you can always steep a little more.

Q: Can I sweeten with honey or agave instead of sugar? A: Yep. Stir honey or agave into the warm syrup so it dissolves, or add 1 to 2 tablespoons to the finished lemonade and mix. If replacing the whole simple syrup with honey, use a bit less honey than sugar and warm gently so it mixes well.

Q: How do I know how much water to add? A: Start with 4 cups cold water for a balanced flavor, then taste and add up to 5 cups if you want it lighter. Remember ice will dilute it more, so make it slightly stronger if you plan on lots of ice.

Q: Can I make this ahead and how long will it keep? A: Make the syrup and lemonade base (syrup + lemon juice) up to 3 to 5 days in the fridge. Keep it sealed, strain before serving, then add cold water and ice when you're ready. Dont store with ice in it.

Q: Is culinary lavender safe to use and where do I get it? A: Use culinary grade lavender or organic lavender labeled for cooking. Avoid lavender from florists or that might have pesticides. If you have allergies or are pregnant, check with a health pro before using new herbs.

Refreshing Lavender Lemonade Recipe Substitutions and Variations

Granulated sugar (for the simple syrup): swap with 3/4 cup honey or agave syrup, warm with the water until it dissolves, it’s sweeter so start with less and taste.
Dried culinary lavender: use dried chamomile (same measure) or rose petals (use a bit less), they give a gentle floral note without tasting so perfumey.
Freshly squeezed lemon juice: replace with lime juice 1:1 for a sharper twist, or with white grapefruit juice 1:1 for a milder, slightly sweeter result.
Cold water for diluting: swap some or all with sparkling water or club soda for fizz, or use chilled coconut water for a subtle sweet, tropical back-note.

Pro Tips

– Dont overdo the lavender. Taste the syrup at 10 minutes and stop steeping if it starts to go soapy, dried vs fresh behaves different so start light and you can always make another small batch stronger. Also only use culinary lavender, not garden stuff that might have pesticides.

– Make ice cubes from the finished lemonade or a concentrated mix so your drink wont get watered down as the ice melts, that way flavor stays bright longer.

– For a crystal clear pitcher double strain the syrup and juice through a fine mesh then a coffee filter, press the buds gently when straining so you dont squeeze out bitter oils.

– If using honey or agave dissolve it first in a little warm water so it blends evenly, and always mix and taste before you add the final water so you can control how tart or sweet it ends up.

Refreshing Lavender Lemonade Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I finally perfected a Lavender Lemon Fizz that uses a simple homemade lavender syrup and one unexpected pantry ingredient to make it the star of any Mother's Day brunch.

Servings

servings

Calories

104

kcal

Equipment: 1. Small saucepan (1 to 2 quart), for simmering the sugar and lavender syrup
2. Wooden spoon or silicone spatula, to stir and press the buds a bit
3. Fine mesh strainer, to catch the lavender bits so the syrup is clear
4. Heatproof bowl or glass pitcher, to catch and cool the strained syrup
5. Citrus juicer or hand reamer, for squeezing about 1 cup fresh lemon juice
6. Liquid measuring cup and a set of dry measuring cups, to measure water and sugar
7. Large pitcher, for mixing the syrup, lemon juice and cold water
8. Chef knife and cutting board plus ice trays or an ice bucket, for slices and serving, and a spoon for stirring

Ingredients

1 cup granulated sugar
1 cup water (for simple syrup)
2 tablespoons dried culinary lavender or 1/4 cup fresh lavender buds
1 cup freshly squeezed lemon juice, about 4 to 6 lemons
4 to 5 cups cold water for diluting
Ice cubes, as needed
Lemon slices for garnish, optional
Lavender sprigs for garnish, optional
1 to 2 tablespoons honey or agave syrup, optional

Directions

In a small saucepan combine 1 cup granulated sugar and 1 cup water, bring to a gentle simmer and stir until the sugar fully dissolves.
Remove from heat, add 2 tablespoons dried culinary lavender or 1/4 cup fresh lavender buds, cover and let steep for 10 to 15 minutes, taste at 10 minutes so it doesn't get soapy.
Strain the syrup through a fine mesh into a heatproof bowl or pitcher, pressing gently on the buds, discard the solids and let the syrup cool to room temp.
Juice enough lemons to yield 1 cup fresh lemon juice (about 4 to 6 lemons) and strain out seeds and pulp if you want a clearer drink.
In a large pitcher combine the cooled lavender syrup and the lemon juice, stir to mix.
Add 4 cups cold water, stir and taste, then add up to 1 more cup (5 cups total) to reach your preferred strength.
If you want it sweeter or smoother add 1 to 2 tablespoons honey or agave syrup to taste, stir until dissolved (if your syrup is cold dissolve the honey in a tablespoon of warm water first).
Serve over ice cubes, garnish with lemon slices and lavender sprigs. Chill leftovers in the fridge up to 4 days, give it a stir before serving.

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.