Vegan Lavender Lemonade
This floral, fizzy drink is the kind of thing that makes a regular afternoon feel like a special occasion. A quick lavender simple syrup — made by steeping dried culinary lavender in sugar and water — gives the whole pitcher a gorgeous pale purple hue and a gently perfumed sweetness that pairs beautifully with bright, freshly squeezed lemon juice. The sparkling water gets stirred in at the end so you keep every last bubble, making each glass feel light and celebratory. Everything in this recipe is naturally plant-based, so there's nothing to swap or second-guess — just clean, vibrant ingredients from start to finish. It serves four, which makes it perfect for a backyard gathering, a brunch spread, or honestly just a Tuesday when you want something a little more elevated than plain water. Garnish with a lemon slice and a fresh lavender sprig if you want to really impress people, because the presentation alone will have everyone asking for the recipe.
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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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