Capsaicin Free Vegan Lavender Lemonade

Total time35 min

Prep time10 min

Cook time5 min

4.7

(16)

Floral, bright, and endlessly refreshing, this sparkling lavender lemonade is the kind of drink that makes any afternoon feel like a special occasion. The homemade lavender syrup is the real star — dried culinary lavender is gently simmered with sugar and water, then left to steep until the liquid turns a dreamy pale purple and smells absolutely incredible. Fresh-squeezed lemon juice brings a tart, sunny balance that keeps the floral notes from feeling too perfumey. Because every ingredient here is naturally plant-based and free from any heat-producing compounds, it's a genuinely worry-free pour for anyone managing capsaicin sensitivity — no hidden spice, no surprises. The sparkling water adds a lively fizz that makes this feel far more elevated than the effort involved. Dress it up with a lemon slice and a fresh lavender sprig and it's practically ready for a photo shoot before anyone even takes a sip.

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Ingredients

4 servings

For the lavender syrup

½ cup granulated sugar
½ cup water
2 tbsp dried culinary lavender

For the lemonade

¾ cup fresh lemon juice (from about 5–6 lemons)
2 cups sparkling water, chilled
2 cups ice

For serving

4 lemon slices, for garnish (optional)
4 sprigs fresh lavender, for garnish (optional)

Instructions

1
Combine the sugar, water, and dried culinary lavender in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes. Remove from heat and let the lavender steep for 15–20 minutes, until the syrup is fragrant and tinted pale purple.
2
Pour the syrup through a fine-mesh strainer into a pitcher, pressing gently on the lavender to extract the liquid. Discard the spent lavender.

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