Lavender Blossom Lemonade
Easy lavender lemonade with a purple color trick. Learn steeping, coloring with berries, storage, and safety tips.
The lavender comes through nicely in this recipe. The secret to getting the purple color might surprise you.
Submitted by: Geoff from Chicago, IL
Yield: 6 - 8oz cups
- Use culinary-grade lavender and steep it off heat 15–20 minutes to get floral flavor without bitterness.
- For a purple hue, simmer a few blackberries, blueberries, or mulberries with the lavender syrup, then strain.
- Store lavender syrup up to 2 weeks refrigerated; mixed lemonade stays best 4–7 days. Serve over ice or add spirits.
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Preparation Instructions:
1. Bring two cups of water to a boil. Whisk in sugar until dissolved. Remove from heat, stir in lavender, add a few berries, and let it sit for 15-20 minutes.
2. Strain lavender-sugar water and let it cool in the refrigerator. You can speed this up by using a shallow pan for more surface area.
3. In a pitcher, combine lavender sugar water, lemon juice, and 4 more cups of cold water.
4. Serve over ice with a lemon wedge garnish and a pinch of lavender buds if desired.
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More About This Recipe
The lavender buds are actually underwhelming in terms of color. If you wish to serve a purple drink, add a few purple berries to your simmering lavender buds. Blackberries, mulberries, and blueberries all work. They also add a nice flavor.
Frequently Asked Questions
What type of lavender should I use for this lemonade?
Use culinary-grade lavender, such as Lavandula angustifolia (English lavender). Do not use lavender from florists unless you know it was grown without pesticides. Dried culinary buds work well and are easy to measure.
How do I get the lemonade purple?
Lavender alone adds little color. Add a handful of purple berries like blackberries, blueberries, or mulberries to the hot lavender-sugar water. Let them steep for 15–20 minutes, then strain. The berry pigments will turn the syrup purple and add flavor.
How long should I steep the lavender?
After dissolving the sugar, remove the pan from heat and steep the lavender for 15 to 20 minutes. Steeping longer or boiling the buds can extract bitter oils, so keep the time short and avoid boiling the flowers.
Can I use honey or another sweetener instead of sugar?
Yes. You can swap honey, agave, or a liquid sweetener for sugar. Add honey while the liquid is warm so it dissolves. Note that each sweetener changes the flavor and may alter sweetness levels, so taste and adjust.
How can I avoid a bitter or soapy taste?
Use culinary lavender, do not boil the buds, and steep only 15–20 minutes off heat. Rinse out any stems and avoid using floral stems or leaves, which can add bitterness.
How long can I store the lavender syrup and the lemonade?
Keep the strained lavender syrup refrigerated in an airtight container for up to 2 weeks. Once mixed with lemon and water, the lemonade is best within 4 to 7 days. Always smell and taste before serving.
Is lavender lemonade safe for children and pregnant people?
Small amounts used in recipes are generally safe for most people, including children. However, avoid large or medicinal doses of lavender during pregnancy or breastfeeding. If you have allergies to lavender or related plants, skip it and consult your doctor if unsure.
Can I turn this into an alcoholic cocktail or sparkling drink?
Yes. The lemonade pairs well with gin, vodka, or sparkling wine. For a nonalcoholic fizz, add chilled sparkling water or club soda. Garnish with lemon wedges, extra berries, or a few lavender buds.
What type of lavender should I use for this lemonade?
Use culinary-grade lavender, such as Lavandula angustifolia (English lavender). Do not use lavender from florists unless you know it was grown without pesticides. Dried culinary buds work well and are easy to measure.
How do I get the lemonade purple?
Lavender alone adds little color. Add a handful of purple berries like blackberries, blueberries, or mulberries to the hot lavender-sugar water. Let them steep for 15–20 minutes, then strain. The berry pigments will turn the syrup purple and add flavor.
How long should I steep the lavender?
After dissolving the sugar, remove the pan from heat and steep the lavender for 15 to 20 minutes. Steeping longer or boiling the buds can extract bitter oils, so keep the time short and avoid boiling the flowers.
Can I use honey or another sweetener instead of sugar?
Yes. You can swap honey, agave, or a liquid sweetener for sugar. Add honey while the liquid is warm so it dissolves. Note that each sweetener changes the flavor and may alter sweetness levels, so taste and adjust.
How can I avoid a bitter or soapy taste?
Use culinary lavender, do not boil the buds, and steep only 15–20 minutes off heat. Rinse out any stems and avoid using floral stems or leaves, which can add bitterness.
How long can I store the lavender syrup and the lemonade?
Keep the strained lavender syrup refrigerated in an airtight container for up to 2 weeks. Once mixed with lemon and water, the lemonade is best within 4 to 7 days. Always smell and taste before serving.
Is lavender lemonade safe for children and pregnant people?
Small amounts used in recipes are generally safe for most people, including children. However, avoid large or medicinal doses of lavender during pregnancy or breastfeeding. If you have allergies to lavender or related plants, skip it and consult your doctor if unsure.
Can I turn this into an alcoholic cocktail or sparkling drink?
Yes. The lemonade pairs well with gin, vodka, or sparkling wine. For a nonalcoholic fizz, add chilled sparkling water or club soda. Garnish with lemon wedges, extra berries, or a few lavender buds.
Lovely fresh buds with intense flavor. Makes very good lemonade.