Low Sodium Blueberry Lavender Lemonade
This is the kind of drink that makes people ask for the recipe before they've even finished their glass. Fresh blueberries get blended and strained into a silky purée, then combined with real squeezed lemon juice and a homemade lavender honey syrup that steeps until it smells like a flower garden. The whole thing comes together in a pitcher with cold water, and you can tweak the balance of tart and sweet right before you serve it. Because the sweetness comes entirely from honey and the natural sugars in the fruit, there's no added salt anywhere in this recipe — just clean, bright, genuinely refreshing flavor. Garnished with lemon slices, fresh blueberries, and a sprig of lavender, it looks almost too pretty to drink. Almost.
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Learn more →Ingredients
4 servings
For the lavender honey syrup
- ⅓ cup honey
- ⅓ cup water
- 1 tbsp dried culinary lavender
For the blueberry purée
- 1 cup fresh blueberries
- 1 tbsp fresh lemon juice
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups cold water
For serving
- ice, for serving
- fresh lemon slices, for serving (optional)
- fresh blueberries, for serving (optional)
- fresh lavender sprigs, for serving (optional)
Instructions
- 1
Combine the honey, 1/3 cup water, and dried culinary lavender in a small saucepan over medium heat, stirring until the honey dissolves. Bring to a gentle simmer, then remove from the heat and let steep for 15 minutes, until the syrup is fragrant and faintly floral.
- 2
Pour the syrup through a fine-mesh strainer into a small bowl or measuring cup, pressing the lavender gently to extract the liquid. Discard the spent lavender. Let the syrup cool to room temperature, about 5 minutes.
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