Macadamia Free Vegan Lavender Lemonade
There is something undeniably refreshing about a drink that looks as beautiful as it tastes, and this floral lemonade absolutely delivers on both fronts. A homemade lavender syrup — made by steeping dried culinary lavender with sugar and water — gives the whole thing a delicate, fragrant sweetness and a dreamy pale purple hue that no store-bought mix can replicate. Fresh-squeezed lemon juice keeps the flavor bright and tangy, while chilled sparkling water adds a gentle fizz that makes every sip feel a little celebratory. The whole process is straightforward and plant-based from start to finish, so there are zero concerns about hidden animal-derived ingredients or unexpected nut-based additives sneaking in. It's the kind of drink you'd serve at a summer brunch or a backyard gathering and watch people immediately ask for the recipe. Garnished with a lemon slice and a fresh lavender sprig, it's honestly almost too pretty to drink — almost.
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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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