Low FODMAP Lavender Honey Lemonade

Total time35 min

Prep time10 min

Cook time5 min

5.0

(15)

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Ingredients

4 servings

For the lavender honey syrup

1 cup water
⅓ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp dried culinary lavender

For the lemonade

1 cup fresh lemon juice (from about 6–7 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, the honey, and dried lavender in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from heat and let the lavender steep for 15–20 minutes, until the syrup is fragrant and faintly purple-tinged.
2
Pour the syrup through a fine-mesh strainer into a pitcher, pressing gently on the lavender to extract the liquid; discard the solids.

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