Citric Acid Free Vegan Lavender Lemonade
Floral, fizzy, and genuinely 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 here — dried culinary lavender steeped in a simple sugar syrup creates a fragrant, pale purple base that's far more interesting than anything you'd find in a bottle. For anyone navigating a citric acid sensitivity, store-bought lemonades and flavored sodas are almost always off the table, since citric acid is one of the most common additives in commercial beverages. This recipe sidesteps that entirely by using only fresh-squeezed lemon juice, which delivers natural brightness without the processed additive. The sparkling water keeps things light and bubbly, and because you're building everything from scratch, you know exactly what's going in the glass. It comes together in well under an hour and looks absolutely stunning served over ice with a lavender sprig tucked in for garnish. Whether you're hosting a brunch or just treating yourself on a warm afternoon, this one is worth every squeeze.
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Learn more →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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