A summery lemonade that uses lavender not as a perfume, but as a flavor carrier. The syrup should only steep briefly – too long and it tastes soapy. The lemons are pressed with the peel so the oils carry the floral note. No sparkling water, just still water, so the aromas don’t dissipate. Perfect for hot days when you want something other than lemonade but no heavy spirit in the glass.
Here’s what you need for the Lavender Lemonade
1 cup water (250 ml)
1 cup sugar (200 g)
1 tbsp dried lavender (flowers only, no stems – they taste bitter)
1 cup freshly squeezed lemon juice (approx. 6–8 lemons, with some zest)
6 cups still water (1.5 l)
Key to success
Most people fail at the lavender syrup: either it’s too weak (steeping under 5 minutes) or too dominant (over 10 minutes). The flowers release their aroma quickly, but the bitter compounds in the stems take longer. That’s why only the flowers should be used and the steeping time strictly observed. The trick with the lemon zest: the oils bind the floral note and prevent the lavender from tasting soapy. If you don’t have fresh flowers, you can use 1 tsp lavender honey – but then reduce the sugar, otherwise it’ll be too sweet.
Variations
- Lavender Lemonade with Gin — Stir in 4 cl London Dry Gin per serving with the finished syrup before adding the water. The gin enhances the floral note without killing the refreshment. Finish with a twist of lemon zest.
- Sparkling Lavender Lemonade — Replace still water with chilled sparkling water. The carbonation makes the drink livelier, but the lavender loses some depth. Add 1 tsp citric acid to the syrup to enhance the acidity.
- Lavender Iced Tea — Let 2 cups of strong black tea (e.g. Darjeeling) cool and use it instead of still water. The tea adds a slight bitterness that balances the lavender. Serve over ice with a lemon slice.
Frequently Asked Questions
Can I use fresh lavender?
Yes, but only the flowers – and use twice as much as dried. Fresh lavender contains more water, so it needs longer to steep (approx. 12 minutes). Always remove the stems, otherwise the syrup will taste bitter.
Why does my lavender lemonade taste soapy?
Either the steeping time was too long (over 10 minutes) or lavender stems were used. Always use only the flowers and strain the syrup after 8 minutes. If it still tastes soapy: Stir in 1 tsp citric acid – the acidity neutralizes the soapy note.
Can I prepare the syrup in advance?
Yes, the syrup keeps in the fridge for 1 week. But mix it with lemon juice and water just before serving – otherwise the lemonade loses freshness. The syrup intensifies over time, so use less next time.
Why is my lemonade cloudy?
Either the syrup was heated too much (don’t boil!) or the lemon juice wasn’t freshly squeezed. Store-bought juice often contains preservatives that react with the lavender. Always use fresh lemons and strain the juice to remove pulp.
