Yeast Free Lavender Honey Lemonade
Floral, bright, and just sweet enough, this lavender honey lemonade is the kind of drink that makes an ordinary afternoon feel like a little occasion. The homemade lavender honey syrup is the real star — dried culinary lavender steeped in warm honey water creates a fragrant, faintly purple base that store-bought syrups simply can't replicate. Because the sweetness comes entirely from honey rather than refined sugar or any fermented ingredients, it's a naturally yeast-free choice that doesn't require any swaps or substitutions. Squeezing fresh lemons keeps everything clean and straightforward, with no hidden additives to second-guess. The recipe is also wonderfully forgiving — a splash more water or a drizzle more honey at the end lets you dial in the balance exactly to your taste. Poured over ice and finished with a lemon slice and a sprig of lavender, it's as pretty as it is refreshing.
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Learn more →Ingredients
4 servings
For the lavender honey syrup
- 1 cup water
- ⅓ cup 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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