This lavender lemonade infuses dried culinary lavender into fresh lemonade for a delicate, floral drink ready in 20 minutes and perfect for making ahead. This is lemonade for people who think lemonade is boring. A little floral, a lot refreshing, and somehow sophisticated without trying too hard. Pour it alongside our lemon curd tartlets for an afternoon tea spread.
Quick answer: A delicate, floral lemonade infused with dried culinary lavender and freshly squeezed lemon juice. Ready in 20 minutes (10 active), serves 4 to 6, makes ahead beautifully, and tastes like a fancy tea shop decided to make lemonade.
In a small saucepan, combine 1 cup water, sugar, and dried lavender buds. Bring to a simmer over medium heat, stirring occasionally, until the sugar is completely dissolved. This takes about 5 minutes.
Remove from heat and let the syrup steep for 5 to 10 minutes to allow the lavender flavor to develop. Strain through a fine-mesh sieve into a bowl, pressing gently on the lavender to extract all the flavor, then discard the solids. Let the syrup cool completely.
In a large pitcher, combine the cooled lavender syrup, fresh lemon juice, and cold water. Stir well. Taste and adjust sweetness or lemon intensity as needed.
Serve over ice in tall glasses, garnishing each with a thin lemon slice and a small sprig of dried lavender for elegance.
Look for dried culinary lavender in the baking or specialty food section of most grocery stores, or order it online. Make sure it's marked food-grade and not the ornamental kind used for crafts.
You can try, but fresh lavender is much stronger and more delicate. Use about half the amount and steep briefly, tasting as you go. Dried culinary lavender is more reliable.
Start by using 1 tablespoon of lavender and work your way up. You can also add a splash of vanilla extract or a touch of honey to round out the floral notes if they feel too strong.
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