When Spring time FINALLY rolls around, it's time for Lavender Lemonade. As this winter has been a little longer than usual, I had a tough time finding lavender. Usually if your grocery store has a flower section you can find it there. Not this year. I had to call in an order to my local florist. While I love getting the opportunity to support a small business, I hope you have an easier time finding it!
To Flower or Not to Flower
For the longest time I had a real aversion to floral flavoring in drinks. What I have found in recent years is that the length of the infusion time greatly impacts the strength of the flavor (and my ability to enjoy it!). That's kind of the beauty of this Lavender Lemonade. If you prefer a stronger lavender flavor, you can achieve it by allowing your lavender to steep longer. If you're like me and prefer a weaker flavor, let the lavender steep for a shorter time.
This recipe makes a decent amount so it's great to prepare for a gathering or bring with you to someone else's. Quick, foolproof and refreshing, this recipe is easy to make and great for any Spring/Summer day.
Lavender Lemonade Ingredients
- Fresh Lavender: There are many varieties of lavender. All are edible and any fresh lavender will do for this recipe. That said, the French and English varieties work best as they won't give you a soapy aftertaste.
- Sugar: Normal granulated sugar is the best sweetener for lemonade. It melts quickly and easily in boiling water and works as a great place to infuse the lavender.
- Lemon Juice: Do yourself a favor and squeeze the juice yourself. Do not buy the shelf-stable lemon juice or frozen lemon juice concentrate. Freshly-squeezed makes for a far more enjoyable experience. A lot of people have opinions about what lemon varieties work best in lemonade but I used pretty trashy lemons that grow on a bush in my backyard and it was fine. Take that as you will.
- Vodka: This ingredient is totally optional. If you would like to create a pitcher-style cocktail for a party this is a great option. Leave it out for a virgin alternative.
Tips for Making Lavender Lemonade
- Rinse your lavender prior to adding to the sugar. This will help eliminate any tiny critters that may have come along for the ride.
- If you want to make the lavender simple syrup in advance, and can prepare it and place it in a sealed container in the fridge for up to 1 week. Be sure to remove flowers prior to chilling.
- When choosing lemons at the store (or off the tree), try and pick some that have a little bit of give when squeezed. This indicates they are riper and juicier.
- Roll the lemons on your countertop prior to squeezing. This will help you get more juice out of them!
- If you would like a fizzy lemonade, replace filtered water with soda water. Add to chilled lavender syrup and lemon juice right before serving. Make sure the soda water is cold too!
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
Lavender Lemonade
Freshly squeezed lemonade infused with lavender flavor. Cool and refreshing.
- Prep Time: 15 minutes
- Infusion/Chill Time: 3 hours
- Total Time: 3 hours
- Yield: 10 cups 1x
- Category: Beverages
- Cuisine: American
Ingredients
½ c fresh lavender (about 8-10 flower heads)
2 c sugar
4 c boiling water
2 c lemon juice
4 c filtered water
1 c vodka (optional)
Instructions
1. Start by making lavender syrup. Add sugar to a large bowl. Drop in lavender and begin to rub flowers into the sugar. This will begin the infusion process by transferring lavender oils to the sugar. Pour boiling water over sugar and stir until sugar is dissolved. Allow to sit for 1 hour to infuse.
2. While lavender is infusing, squeeze and chill your lemon juice. Once 1 hour is up add lavender syrup to a large pitcher, pouring through a fine mesh sieve. Add lemon juice and filtered water. Add vodka if using. Give mixture a good stir and place in the fridge to chill for at least 2 hours. Serve over ice and garnish with fresh lavender and/or lemon slices.
Notes
*Make sure you are using fresh and not dried lavender for this recipe.
**If you want a weaker floral infusion only allow lavender to steep in sugar and boiling water for 1 hour. For a stronger infusion, leave for 2-3 hours.
***If you would like to make the lavender syrup in advance, you can prepare it and place it in a sealed container in the fridge for up to 1 week. Be sure to remove flowers prior to chilling.
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