Lavender Lemonade Floral Infusion (Printable)
Floral-infused citrus drink balancing tart lemon with aromatic lavender. Ideal for warm weather serving.
# What You'll Need:
→ Lavender Syrup
01 - 1 cup water
02 - 1 cup granulated sugar
03 - 2 tablespoons dried culinary lavender
→ Lemonade Base
04 - 1 cup freshly squeezed lemon juice (about 4-6 lemons)
05 - 4 cups cold water
06 - Lemon slices for garnish (optional)
07 - Lavender sprigs for garnish (optional)
08 - Ice cubes
# Directions:
01 - Combine water and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Remove from heat, stir in dried lavender, and let steep for 15 minutes.
02 - Strain lavender from syrup using a fine-mesh sieve. Allow syrup to cool to room temperature before using.
03 - In a large pitcher, combine lemon juice, cooled lavender syrup, and cold water. Stir thoroughly until fully blended.
04 - Taste and adjust sweetness or tartness by adding more water, syrup, or lemon juice as needed.
05 - Add ice cubes to pitcher. Serve over ice in glasses, garnished with lemon slices and fresh lavender sprigs if desired.
# Helpful Tips:
01 -
- The floral notes somehow make regular lemonade feel elegant enough for a wedding shower but still work perfectly for a Tuesday afternoon on the porch.
- It strikes that impossible balance where the lavender doesn't overpower but instead makes every sip feel like a small luxury.
02 -
- I once steeped the lavender for 30 minutes thinking more would be better, and it ended up tasting soapy and medicinal. Stick to the 15-minute window.
- The syrup keeps in the refrigerator for up to a week, so I often make a double batch and use the extra for cocktails or drizzling over pound cake.
03 -
- Gently crush the dried lavender between your fingers before adding it to the hot syrup to help release more of those essential oils.
- Make sure your syrup is completely cool before mixing it with the lemon juice, otherwise the acidity can sometimes affect the sugar's texture.