Barley Free Classic Lavender Lemonade
There is something undeniably refreshing about a glass of lemonade that goes just a little beyond the ordinary, and the floral lift of lavender syrup does exactly that. The homemade syrup comes together quickly on the stovetop — just sugar, water, and dried culinary lavender steeped until the liquid turns a dreamy soft purple-gray. Once strained and combined with bright, freshly squeezed lemon juice, the result is tart, lightly sweet, and genuinely beautiful in the glass. For anyone navigating grain sensitivities, this kind of drink is a breath of fresh air — every single ingredient here is naturally free of barley and any grain-based additives, with no label-reading anxiety required. The recipe is also wonderfully flexible: taste as you go and nudge the balance toward more citrus or a touch more water depending on your preference. Piled over ice and finished with a lemon slice and a sprig of fresh lavender, it looks like something from a garden party without requiring much effort at all.
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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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