Lavender Lemonade is sweet, refreshing, and easy to make with dried lavender flowers. It’s the perfect seasonal thirst-quencher for spring and summer.

Three jars of lavender lemonade.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Lavender Lemonade Recipe

Recipe ingredients

Labeled ingredients for lavender lemonade.

Ingredient notes

  • Lavender: Dried lavender flowers add convenience and a rosy red hue to your lavender lemonade. To use fresh lavender, substitute 10 fresh lavender flower stems for the dried lavender flowers in Step 1.
  • Sugar: It’s okay to use more or less sugar. We haven’t tested the lemonade with sugar substitutes or other sweeteners, but you are welcome to experiment.
  • Lemons: When purchasing lemons, choose large ones that give slightly to gentle pressure. Look for thinner skinned lemons. Avoid lemons that still have some green spots, as well as hard lemons with thicker skin.

Step-by-step instructions

  1. In a small piece of cheesecloth, add dried lavender and form a pouch. Secure with a small piece of kitchen twine.
Dried lavender flowers in a piece of cheesecloth.
  1. In a small saucepan, add ½ cup sugar and ½ cup water and bring to a simmer over medium-low heat. Add lavender satchel, reduce heat to low, and simmer until flavors meld, about 45 minutes.
A saucepan with lavender simple syrup.
  1. Remove satchel and allow lavender syrup to cool completely.
A jar of lavender simple syrup
  1. In a large pitcher, add lavender syrup, lemon juice, and the remaining 3 ½ cups of water. Stir well and serve over crushed ice.
A pitcher of lavender lemonade.

Recipe tips and variations

  • Yield: This recipe makes 48 ounces, or 6 (1-cup) servings.
  • Storage: Store any remaining lemonade covered in the refrigerator for up to 4 days.
  • Make-ahead: The lavender simple syrup can be made up to 1 week in advance. Store covered in the refrigerator.
  • Meyer lemons: These lemons are sweeter and juicier and available in winter months.
Three jars of lavender lemonade.

Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever. What’s the trick to making fluffy, airy pancakes?…

25 minutes
View Recipe

More party favorites

Three jars of lavender lemonade.

Lavender Lemonade

Lavender Lemonade is sweet, refreshing, and easy to make with dried lavender flowers. It's the perfect seasonal thirst-quencher for spring and summer.
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 6 (1 cup) servings
Course Drinks
Cuisine American
Calories 75

Ingredients 

  • 1 tablespoon plus 1 ½ teaspoons dried lavender (see note 1)
  • ½ to ¾ cup granulated sugar (see note 2)
  • 1 cup freshly squeezed lemon juice (from 5-6 lemons, see note 3)
  • 4 cups water divided
  • 1 cup crushed ice

Instructions 

  • In a small piece of cheesecloth, add dried lavender and form a pouch. Secure with a small piece of kitchen twine.
  • In a small saucepan, add ½ cup sugar and ½ cup water and bring to a simmer over medium-low heat. Add lavender satchel, reduce heat to low, and simmer until flavors meld, about 45 minutes. Remove satchel and allow lavender syrup to cool completely.
  • In a large pitcher, add lavender syrup, lemon juice, and the remaining 3 ½ cups of water. Stir well and serve over crushed ice.

Notes

  1. Lavender: Dried lavender flowers add convenience and a rosy red hue to your lavender lemonade. To use fresh lavender, substitute 10 fresh lavender flower stems for the dried lavender flowers in Step 1.
  2. Sugar: It’s okay to use more or less sugar. We haven’t tested the lemonade with sugar substitutes or other sweeteners, but you are welcome to experiment.
  3. Lemons: When purchasing lemons, choose large ones that give slightly to gentle pressure. Look for thinner skinned lemons. Avoid lemons that still have some green spots, as well as hard lemons with thicker skin.
  4. Yield: This recipe makes 48 ounces, or 6 (1-cup) servings.
  5. Storage: Store any remaining lemonade covered in the refrigerator for up to 4 days.
  6. Make-ahead: The lavender simple syrup can be made up to 1 week in advance. Store covered in the refrigerator.
  7. Meyer lemons: These lemons are sweeter and juicier and available in winter months.

Nutrition

Serving: 1cupCalories: 75kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 42mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 16mgCalcium: 14mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.