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Lavender lemonade served in a glass
Refreshing and fragrant lavender lemonade with lemon and lavender sprig

Sparkling lavender lemonade

Author: Flavelo
Recipes Drinks
This lemonade isn't just lemon water, but an infusion where we use the soothing character of lavender to counterpoint citrus acidity. The essence of the process is brewing a kind of 'tea' to extract flavours, then diluting it. A perfect example of elevating a simple refresher to a gourmet experience with the right technology.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 95 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small saucepan
  • Sieve
  • Large jug
  • Lemon squeezer
  • Wooden spoon

Instructions

1 ✓

Boil 250 ml water with sugar in a small saucepan. Once boiling, remove from heat and immediately sprinkle in the dried lavender.

Tip: We are creating a 'base stock' (infusion). Hot water effectively extracts essential oils but we don't cook the flowers to death.
2 ✓

Let stand in the covered saucepan for 15 minutes until completely cooled. You will smell the intense aroma.

Tip: Keeping it covered prevents valuable, volatile aroma compounds from escaping with the steam.
3 ✓

Strain the cooled syrup into the jug. Squeeze out the flowers, then discard.

Tip: Straining is important so the drink is silky, without floating bits.
4 ✓

Pour in the freshly squeezed lemon juice. Observe the colour change!

Tip: Citric acid reacts with lavender pigments, often giving a beautiful pinkish hue (pH indication).
5 ✓

Dilute with cold water or soda water to taste. Taste it: add more water or lemon if needed.

Tip: Always add diluent to the concentrated base, making it easier to adjust balance.
6 ✓

Fill glasses with ice, pour over lemonade, and garnish with lemon slices and lavender sprigs.

Tip: Lots of ice keeps the drink cold without melting too fast and watering it down.

Recipe FAQ

Why did my lemonade turn pink?
This is natural! Pigments in lavender (anthocyanins) turn pinkish in an acidic medium (lemon juice). This is a natural indicator reaction.
Can I make it with honey?
Yes, but honey has a more distinct taste which can overpower the lavender. Use acacia honey, it is more neutral.

Ingredients

  • 150 ml Freshly squeezed lemon juice (approx. 3-4 lemons)
  • 50 g Granulated sugar
  • 250 ml Water (for syrup)
  • 500 ml Cold water or soda water (for topping up)
  • 1 tbsp Dried lavender flowers
  • 200 g Ice cubes
  • 4 slices Lemon slice (garnish)
  • 4 stems Fresh lavender sprig (garnish)