Nickel Allergy Friendly Vegan Lavender Lemonade
Floral, fizzy, and refreshingly tart, this lavender lemonade is the kind of drink that makes any afternoon feel like a special occasion. The homemade lavender syrup is the real star — dried culinary lavender steeped in a simple sugar syrup creates a pale purple, fragrant base that you just can't get from a bottle. 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. For anyone managing a nickel sensitivity, this recipe is a genuinely safe and satisfying option, built entirely from low-nickel ingredients like sugar, fresh lemons, and water — no grains, legumes, or high-nickel additives anywhere in sight. It comes together quickly and requires almost no equipment beyond a small saucepan and a strainer. Garnished with a lemon slice and a fresh lavender sprig, it's also stunning enough to serve at a brunch or garden party without any extra effort.
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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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