Hazelnut 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 from homemade lavender syrup does exactly that. The syrup comes together in minutes on the stovetop — 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 subtly fragrant in the best possible way. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there is no label-scanning or cross-contamination anxiety to worry about. The recipe also invites you to taste and adjust as you go, adding more lemon for extra zing or a splash more water if you prefer it gentler — it is genuinely hard to mess up. Poured over ice and finished with a lemon slice and a sprig of fresh lavender, it looks stunning enough to serve at a brunch or a backyard gathering without any extra effort.
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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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