Coconut Free Vegan Lavender Lemonade
There is something undeniably refreshing about a homemade lemonade that goes a little beyond the ordinary, and this floral, fizzy version absolutely delivers. A simple lavender syrup made from sugar, water, and dried culinary lavender forms the fragrant backbone of the drink — steep it long enough and it turns a dreamy pale purple that looks stunning in the glass. Fresh-squeezed lemon juice keeps things bright and tangy, while chilled sparkling water adds a gentle effervescence that makes every sip feel a little celebratory. Many store-bought flavored lemonades and syrups sneak in coconut-derived ingredients or natural flavors with murky sourcing, so making this from scratch gives you complete peace of mind. The whole process is straightforward and plant-based from start to finish, with no animal products or tropical oils anywhere in sight. Garnish with a lemon slice and a sprig of fresh lavender and it looks like something straight off a café menu — no special equipment or barista skills required.
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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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