Lactose Free Blueberry Lavender Lemonade
This drink is the kind of thing that makes people stop mid-sip and ask what's in it. Fresh blueberries get blended and strained into a silky purple purée, then combined with real squeezed lemon juice and a homemade lavender honey syrup that smells absolutely incredible while it steeps on the stove. The result is a lemonade that's floral, fruity, and just tart enough to feel genuinely refreshing rather than cloying. Every single ingredient here is naturally free of dairy, so there's nothing to swap or second-guess — it's just clean, vibrant flavor from start to finish. Garnished with lemon slices, fresh blueberries, and a sprig of lavender, it's also one of the prettiest drinks you can set on a table without any effort at all. Make a big pitcher for a weekend brunch or a warm afternoon and watch it disappear fast.
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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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