Citric Acid Free Classic Lavender Lemonade
Lemonade sounds simple until you realize most store-bought versions and powdered mixes are loaded with citric acid as a preservative and flavor booster — making them off-limits for anyone avoiding that additive. This version keeps things beautifully clean by relying entirely on freshly squeezed lemon juice for its bright, tart character, with no additives or shortcuts in sight. The real star is the homemade lavender syrup, which steeps dried culinary lavender right into a simple sugar syrup until it turns a dreamy soft purple-gray and smells absolutely incredible. That floral sweetness plays off the natural acidity of the lemons in a way that feels fancy without being fussy. Everything comes together in a single pitcher, and you can easily dial the tartness or sweetness to your own taste before serving. Poured over ice and garnished with a fresh lavender sprig, it looks like something from a boutique café — and you made it yourself, knowing exactly what went in.
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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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