Mushroom Free Blueberry Lavender Lemonade
This is the kind of drink that makes a regular afternoon feel like a special occasion. A honey-sweetened lavender syrup gets steeped right on the stovetop, filling your kitchen with a soft floral fragrance before it ever hits the glass. Fresh blueberries are blended and strained into a vivid purple purée that swirls beautifully with the lemon juice and cold water in the pitcher. The result is tart, lightly sweet, and just floral enough to feel a little fancy without being fussy. Because every component is made from scratch — real lemons, real berries, real honey — there's nothing hidden to worry about, and the ingredient list stays completely clean and straightforward. A handful of ice, a few lemon slices, and a sprig of lavender on top and you've got something that looks like it came from a boutique café. It's endlessly refreshing and just as good for a backyard gathering as it is for a quiet moment to yourself.
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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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