Tuesday, June 29, 2021

Lavender Lemonade


Do you ever get tired of the same ol’ beverage?

That happened to me a week ago when the first heatwave of the summer hit, with temperatures topping out in the low 100s. Usually, I drink a lot of water during the day to keep hydrated. Sometimes I grab a can of Spindrift Sparkling Water or Zevia Peach-flavored Black Tea for a change. My go-to restaurant drink is unsweetened iced tea. Occasionally, I crave a Diet Coke fountain drink. It tastes better than from a can or bottle.

When Mom and I had lunch at The Kitchen in Wichita on a steamy weekday, I was intrigued by the lavender lemonade on the menu. It tasted terrific, with tart lemon, just enough sweetness, and a hint of lavender. 

Of course, I had to try making the lavender lemonade at home. Since I didn’t want to make an entire pitcher, I went with this concentrate made with lemon juice and a lavender-infused simple syrup. That way, I can make it by the glass since Mom isn’t a fan of lavender recipes. I can even freeze some of it for future enjoyment. 

I like the versatility of this simple recipe. Instead of plain water, I use unflavored sparkling water in my lavender lemonade because I think drinks are more fun with bubbles. This beverage is tart, so add more sugar or less lemon juice to fit your taste.

I’ve always enjoyed culinary lavender in recipes—cold fruit soups, shortbread cookies, and the Apricot and Lavender Mini Almond Cakes I blogged about last year. The key is not to use too much. Otherwise, your recipe will taste like perfume. 

Culinary lavender is available in spice shops and online. I bought this container a couple of years ago from Sweet Streams Lavender Company here in Kansas, and it is still as fragrant as when I first brought it home.  (FYI: I also love their lavender linen spray!)

Now I have the perfect beverage to cool my spirit and soothe my soul this summer. 

Yield: 12 servings
Author: Linda Ditch
Lavender Lemonade

Lavender Lemonade

An elegant twist to a summer classic. The concentrate allows you to make this beverage either by the glass or by the pitcher.


  • 1 cup sugar
  • 1 tablespoon culinary lavender
  • Peel of 1 lemon
  • 1 cup water
  • 1 1/2 cups fresh lemon juice
  • Still or sparkling water


  1. Put the sugar, lavender, lemon zest, and 1 cup of water into a medium saucepan. Stir over medium-high heat until the mixture just starts to boil and the sugar is completely dissolved. Remove from the heat and let the mixture stand for 1 hour.
  2. Strain the syrup mixture into a jar or other non-reactive container, discarding the lavender and lemon peel. Add the fresh lemon juice and stir to combine. Refrigerate the concentrated until needed.
  3. To prepare: Place some ice cubes into a 16-ounce glass. Add 1/4 cup of the concentrate (or more, depending on how strong you want the taste), and then top off the glass with either still or sparkling water. Enjoy!
Created using The Recipes Generator

No comments:

Post a Comment