Low Sodium Classic Lavender Lemonade
There is something undeniably refreshing about a glass of homemade lemonade, and this floral twist takes it to a whole new level. Dried culinary lavender is steeped into a simple sugar syrup, infusing the drink with a delicate, aromatic quality that feels almost fancy without requiring any special skill. The syrup is strained clean before mixing, so every sip is smooth and beautifully tinted with that soft purple-gray hue. Fresh lemon juice — squeezed from real lemons, not a bottle — keeps the flavor bright and tangy, balancing the sweetness of the syrup in the most satisfying way. Because you are building everything from scratch with just a handful of whole ingredients, there is no need to worry about hidden additives or unnecessary extras sneaking into your glass. Served over ice with a sprig of lavender and a lemon slice, it looks stunning on a table and tastes even better than it looks.
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Learn more →Ingredients
4 servings
For the lavender syrup
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp dried culinary lavender
For the lemonade
- 1 cup fresh lemon juice (from about 6–8 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh lavender sprigs, for serving (optional)
Instructions
- 1
Combine 1 cup water and the sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2–3 minutes.
- 2
Remove the pan from the heat, stir in the dried lavender, and let the mixture steep for 15–20 minutes, until the syrup is fragrant and tinted a soft purple-gray.
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