Mustard Free Vegan Lavender Lemonade
There is something undeniably magical about a drink that looks like it belongs at a garden party and tastes even better than it looks. This sparkling lemonade gets its floral depth from a homemade lavender syrup — just sugar, water, and dried culinary lavender simmered together and left to steep until the liquid turns a dreamy pale purple. Fresh-squeezed lemon juice brings the bright, tart backbone, while chilled sparkling water adds a gentle fizz that makes every sip feel a little celebratory. The whole thing comes together in a single pitcher with minimal effort and zero complicated technique. For anyone navigating ingredient sensitivities, this recipe is refreshingly straightforward — every component is whole and recognizable, with no hidden condiments or processed shortcuts to second-guess. It's naturally plant-based, endlessly pretty, and the kind of drink that makes guests ask for the recipe before they've even finished their glass.
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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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