Need a light, floral summer drink that’s bursting with bright citrus flavor? This Refreshing Lavender Lemonade combines fresh lemon juice with lavender simple syrup for an elegant, refreshing pitcher-perfect beverage. It’s easy to make, customizable to taste, and ideal for brunch, backyard gatherings, or sipping on a warm afternoon.
Lemonade is a summertime staple, and adding lavender gives it a subtle, floral twist that enhances the citrus without overpowering it. The lavender syrup is simple to make at home with dried culinary lavender and sugar, then blended with fresh-squeezed lemon juice and cold water for a bright, balanced drink.
What you will need
Just a handful of ingredients and a few basic tools will get you a fragrant pitcher of lavender lemonade.
- Fresh lemons – For best flavor use freshly squeezed lemon juice. Meyer lemons work well if available for a slightly sweeter, less acidic profile.
- Lavender simple syrup – Made with dried culinary lavender and white sugar.
- Cold water – Filtered, if possible, for the cleanest taste.
- Ice – For serving.
- Garnishes – Lemon slices, lavender sprigs, or fresh thyme.
The full ingredient list and measurements are in the recipe card below.
Step-by-step instructions
This recipe is flexible — taste as you go and adjust sweetness or tartness to your preference. Follow these steps for straightforward lavender lemonade.
Make the lavender simple syrup: combine water, sugar, and dried culinary lavender in a small pot. Bring to a gentle boil, stirring until the sugar dissolves. Remove from heat, cover, and steep for about 15 minutes. Strain out the lavender and cool the syrup.
Juice the lemons and strain the juice to remove pulp and seeds for a smooth finish.
Combine the strained lemon juice in a large glass pitcher.
Add cold filtered water to the pitcher and stir.
Stir in lavender simple syrup, starting with the amount stated in the recipe and adding more to taste.
Taste and adjust: add extra syrup for sweetness or more lemon juice for brightness. Chill for at least two hours before serving over ice.
👩🍳Expert tip
Use cold, filtered water for a cleaner flavor and chill the lemonade before serving to let the flavors meld.
Variations
Once you have the base lemonade, try these variations to change the profile or presentation:
- Make it bubbly – Stir in club soda or sparkling water just before serving for a fizzy version.
- Lavender berry lemonade – Muddle fresh blueberries or blackberries into the pitcher for color and sweetness.
- Boozy – Add vodka or gin for an adult cocktail; muddled strawberries and gin pair especially well.
- Honey-sweetened – Replace white sugar with honey when making the lavender syrup for a floral, richer sweetener.
- Lavender lemonade popsicles – Pour finished lemonade into molds and freeze for a frozen treat.
Storage and prep
Store lavender lemonade in a sealed pitcher or mason jar in the refrigerator for up to five days. Prepare lavender simple syrup ahead of time and keep it refrigerated for up to one month. This makes assembling pitcher batches quick and convenient.
Serving suggestions
Lavender lemonade pairs beautifully with sweet or savory brunch dishes and light meals. Here are a few ideas:
- Serve with pancakes, muffins, or other baked goods for a bright brunch pairing.
- Enjoy with simple sandwiches or salads for an easy lunch or picnic drink.
- Pair with fruit-based desserts for a harmonious flavor match.
Jenn’s Signature Serve
Lavender Lemonade + Gin + Fresh Muddled Strawberries
Frequently asked questions
Yes. Use culinary varieties such as English lavender (Lavandula angustifolia) and ensure the flowers are meant for consumption. Avoid ornamental or treated lavender varieties that can taste bitter or contain unwanted chemicals.
Adjust sweetness by varying the amount of lavender syrup. If too sweet, add more water or lemon juice. For a tarter drink, increase lemon juice or reduce water slightly. Taste and tweak until balanced.
Culinary lavender flowers usually release minimal pigment when steeped, so lavender syrup often has a pale amber color rather than bright purple. Natural color variations are normal and do not affect flavor.
More lemon recipes
Love lemon? Try other lemon-forward recipes to continue the sunny theme.
-
Savory French Toast with Parmesan, Lemon & Herbs
-
Savory Lemon Thyme Popovers
-
Easy Lemon Pizzelle
-
Lemon Ricotta Raspberry Toast
Made this recipe? Please leave a rating and comment below the recipe. If you shared a photo, tag @brunchandbatter on Instagram to show your creation!
📖Recipe
Refreshing Lavender Lemonade
Equipment
- Medium pot
- Fine mesh strainer
- Glass pitcher
Ingredients
Lavender Simple Syrup
- ½ cup white granulated sugar
- ½ cup water
- 2 tablespoons dried culinary lavender buds
Lavender Lemonade
- 1 cup freshly squeezed lemon juice (about 5–6 medium lemons)
- 6 cups cold filtered water
- 7 tablespoons lavender simple syrup, plus more or less to taste
- Ice
- Lemon slices, lavender sprigs, or fresh thyme for garnish
Instructions
Lavender Simple Syrup
- In a small to medium saucepan, combine the water, sugar, and lavender. Cover and bring to a gentle boil, stirring until the sugar dissolves. Remove from heat and steep for 15 minutes.
- After steeping, strain the syrup into a glass jar, discarding the lavender buds. Let cool. Store in the refrigerator for up to one month.
Lavender Lemonade
- In a large glass pitcher combine the strained lemon juice, cold water, and 7 tablespoons lavender simple syrup. Stir and taste; add more syrup if desired.
- Chill the lemonade in the refrigerator for at least 2 hours. Serve over ice and garnish with lemon slices, lavender sprigs, or fresh thyme.
Notes
- Adjust sweetness by increasing or decreasing the lavender syrup. If the drink is too sweet, balance it with more water or lemon juice.
- Leftover lavender syrup is great in tea, coffee, or drizzled over ice cream.
Nutrition*
Serving: 1 cup | Calories: 118 kcal | Carbohydrates: 30 g | Protein: 0.2 g | Fat: 0.2 g | Sugar: 24 g
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
Made this recipe?
Leave a comment and a rating. If you shared a photo, tag @brunchandbatter on Instagram — I’d love to see your version!