Cool down with a refreshing glass of homemade lavender lemonade. This recipe is easy to make in just about 20 minutes. It's tart, sweet, and floral - you'll want to sip it all summer long!
In a small saucepan, combine sugar, water, and lavender flowers. Heat over medium-high heat until simmering, stirring occasionally until the sugar is dissolved. Simmer for an additional 2 minutes.
1 cup granulated sugar, 2 Tablespoons dried lavender flowers, 1 cup water
Remove from heat and let sit for 15-60 minutes to allow the lavender to fully infuse. I recommend taste testing at various points to ensure the lavender flavor doesn't get too strong. Strain the syrup into a jar using a fine mesh strainer or cheesecloth.
Lemonade
Meanwhile, juice the lemons until you've reached 2 cups. Transfer the juice to a large pitcher and stir in the lavender syrup. Add water, starting with 3 cups. Add more water (up to 5 cups total) depending on your desired tartness level. Taste test along the way and adjust as needed (see notes). The ice will melt and further dilute the lemonade.
2 cups fresh lemon juice, 3 cups cold water
If serving immediately, add ice to the pitcher and stir to combine. If serving later, store the lemonade in an airtight container in the fridge without the ice. Then add ice to individual glasses and/or the pitcher before serving.
Ice
Garnish with fresh lemon slices or wedges as desired and enjoy!
Notes
Syrup: this recipe makes approximately 1 1/4 cups of syrup.
Serving Size will depend on how much water you add. With the recommended 3 cups of water, you will have just over 7 cups of lemonade, serving anywhere from 8-10 people.
Too Tart: add more water or additional sugar/simple syrup.