This lemonade is no ordinary sugar water: the lavender isn’t just hung in the glass as decoration, it’s extracted into a syrup so its essential oils can blend with the honey. The result is a drink that tastes like a summer meadow, but isn’t cloyingly sweet. Perfect for hot days or as a non-alcoholic base for long drinks.
Here’s what you’ll need for the Honey Lavender Lemonade
200 g honey (preferably a light, mild variety like acacia honey)
250 ml water (for the syrup)
2 tbsp dried lavender (culinary grade, not from a craft shop)
250 ml freshly squeezed lemon juice (about 4–5 lemons)
1.5 l still water (to dilute)
Ice cubes (as needed)
Fresh lavender blossoms or lemon slices (to garnish)
Key points
The trick is in the timing: lavender releases its aroma best at 60–70 °C – too hot and it turns bitter, too cold and it remains flavourless. The syrup should be clear after straining; cloudy residue indicates a sieve that’s too coarse or too long an infusion time. If you like, you can gently press the lavender before straining, but not too hard – otherwise you’ll squeeze out bitter compounds.
Variations
- Honey Lavender Spritz — For a sparkling version, combine 100 ml of the lavender syrup with 150 ml Prosecco and 50 ml soda water over ice. Rub a lemon zest along the rim and use it as garnish.
- Gin Lavender Lemonade — Mix 4 cl London Dry Gin with 150 ml of the finished lemonade and ice in a glass. Garnish with a cucumber slice – the freshness of the cucumber complements the floral notes.
- Vodka Lavender Iced Tea — Instead of lemon juice, use 500 ml cold hibiscus or green tea and refine with 4 cl vodka per glass. Add ice and a pinch of cinnamon.
Frequently asked questions
Can I use fresh lavender instead of dried?
Yes, but double the quantity: fresh lavender contains more water and releases less flavour. Lightly press the blossoms before infusing to release the essential oils.
How long does the lavender syrup keep?
In the refrigerator, 5–7 days. For longer shelf life, stir in 1 tbsp vodka – this inhibits bacterial growth. The syrup should remain clear; if it becomes cloudy or develops a sour smell, discard it.
Why does my lemonade taste bitter?
Probably because the lavender was infused for too long or pressed too hard. Better: strain the syrup after 10 minutes and, if needed, let it infuse briefly again until the desired intensity is reached.
Can I replace the honey with sugar?
Yes, but the flavour changes: sugar accentuates the lemon’s acidity more strongly, while honey brings a rounder sweetness and a subtle caramel note. For 200 g honey, use about 150 g sugar.
