Legume 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 — 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. Since every single ingredient here is naturally free of legumes, there is no label-reading required and no hidden surprises lurking in a store-bought mix. The recipe is also wonderfully forgiving — you can nudge it tartier with extra lemon or dial back the sweetness with a splash more water, making it easy to get it exactly right for your crowd. Piled over ice and dressed with a lemon slice and a sprig of fresh lavender, it looks like something from a garden party without any of the fuss.
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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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