Honey Free Vegan Lavender Lemonade

Total time35 min

Prep time10 min

Cook time5 min

4.7

(16)

This floral, fizzy drink is the kind of thing that makes a regular afternoon feel like a special occasion. The lavender syrup is made from scratch by steeping dried culinary lavender in a simple sugar-and-water base, which means you get a beautifully fragrant, pale-purple tint without any animal-derived sweeteners. Plenty of lemonade recipes lean on honey for that rounded sweetness, but granulated sugar does the job perfectly here — and keeps every sip completely plant-based. Fresh-squeezed lemon juice brings a bright, tart punch that balances the floral notes just right. The addition of chilled sparkling water at the end gives it a light, effervescent lift that makes it feel far more elevated than the effort involved. Garnished with a lemon slice and a sprig of fresh lavender, it's genuinely stunning in a glass — the kind of drink you'll want to photograph before you take the first 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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