Lavender Lemonade
A refined floral lemonade infused with real lavender and bright lemon. Light, aromatic, and delicately balanced — citrus first, lavender whispering behind it.
Prep Time : 15 min
Cook Time : 5 min
Servings : 8
15 min
5 min
8
Ingredients
Lemon Structure
• Pulp of 3 lemons, seeds removed
Lavender-Infused Simple Syrupings
• ¾ cup (180 ml) water
• ¾ cup (150 g) white sugar
• 1½ tsp dried lavender buds (culinary grade, added off heat) — this one on Amazon
Lemonade Base
• 240 ml fresh lemon juice
• 120–150 ml lavender-infused simple syrup, to taste
• Pinch of fine sea salt
• 1 liter ice-cold water
To Serve
• Ice
• Lemon slices
• Fresh lavender sprigs (optional)
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Directions
- Make the Lavender Syrup
In a small saucepan, combine the water and sugar and heat gently, stirring until fully dissolved without boiling, then remove from heat, add the dried lavender buds, cover, and let steep for 8–10 minutes only before straining and cooling completely — do not oversteep, as lavender turns bitter and perfumed fast. - Build the Lemon Base
In a large pitcher, add the lemon pulp and mash gently with a muddler just to release juice and create light structure, keeping it loose and never puréed. - Assemble the Lemonade
Add the fresh lemon juice, 120 ml of the lavender syrup, the pinch of fine sea salt, and the ice-cold water, then stir well to combine and taste; adjust by adding more syrup for sweetness or a slightly stronger floral note, more water if lavender feels dominant, and never try to “fix” lavender by adding more lemon — dilute instead. - Chill
Refrigerate for 1–2 hours until fully cold and integrated. - Serve
Fill glasses with ice, pour over the lavender lemonade, and garnish with lemon slices and an optional small lavender sprig.
*Notes :
- Lavender should never lead — citrus must stay in front.
- Always use culinary-grade lavender only; decorative lavender is not food-safe.
- Oversteeping equals soap. Respect the clock.
- Salt is essential — it sharpens lemon and keeps floral notes from drifting into perfume.
- Keeps well refrigerated for up to 48 hours.
Nutrition Facts
( per ~200 ml serving )
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~22 g
Calories
~90 kcal
Protein
0 g
Fat
0 g
Carbs
~22 g
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Lavender Lemonade
Ingredients
Method
- In a small saucepan, combine the water and sugar and heat gently, stirring until fully dissolved without boiling, then remove from heat, add the dried lavender buds, cover, and let steep for 8–10 minutes only before straining and cooling completely — do not oversteep, as lavender turns bitter and perfumed fast.
- In a large pitcher, add the lemon pulp and mash gently with a muddler just to release juice and create light structure, keeping it loose and never puréed.
- Add the fresh lemon juice, 120 ml of the lavender syrup, the pinch of fine sea salt, and the ice-cold water, then stir well to combine and taste; adjust by adding more syrup for sweetness or a slightly stronger floral note, more water if lavender feels dominant, and never try to “fix” lavender by adding more lemon — dilute instead.
- Refrigerate for 1–2 hours until fully cold and integrated.
- Fill glasses with ice, pour over the lavender lemonade, and garnish with lemon slices and an optional small lavender sprig.
Notes
- Lavender should never lead — citrus must stay in front.
- Always use culinary-grade lavender only; decorative lavender is not food-safe.
- Oversteeping equals soap. Respect the clock.
- Salt is essential — it sharpens lemon and keeps floral notes from drifting into perfume.
- Keeps well refrigerated for up to 48 hours.