Lavender Honey Lemonade Drink (Printable)

A floral lemonade sweetened with honey and infused with lavender, ideal for spring refreshment.

# What You'll Need:

→ Lavender Syrup

01 - 1 cup water
02 - 2 tablespoons dried culinary lavender
03 - 1/2 cup honey

→ Lemonade

04 - 1 cup freshly squeezed lemon juice (approximately 4-6 lemons)
05 - 3 cups cold water
06 - 1/4 cup honey
07 - Ice cubes

→ Garnish

08 - Lemon slices
09 - Fresh lavender sprigs
10 - Mint leaves

# How To Make It:

01 - In a small saucepan, bring 1 cup water and dried culinary lavender to a gentle simmer over medium heat. Remove from heat, cover, and let steep for 5 minutes.
02 - Strain the lavender flowers through a fine mesh strainer, returning the infused water to the saucepan. Stir in 1/2 cup honey until completely dissolved. Allow the lavender syrup to cool to room temperature.
03 - In a large pitcher, combine the cooled lavender syrup, freshly squeezed lemon juice, remaining 1/4 cup honey, and 3 cups cold water. Stir thoroughly until all honey is fully dissolved.
04 - Taste the mixture and adjust sweetness or tartness by adding additional honey or lemon juice according to preference.
05 - Transfer the pitcher to the refrigerator and chill for a minimum of 1 hour before serving.
06 - Fill serving glasses with ice cubes and pour the chilled lemonade. Garnish with lemon slices, fresh lavender sprigs, or mint leaves as desired.

# Expert Suggestions:

01 -
  • It tastes fancier than the effort requires, which means you can serve it confidently without spending your whole afternoon in the kitchen.
  • The lavender-honey combo is sophisticated enough for guests but honest enough for a quiet afternoon on the porch by yourself.
  • Once you master the syrup, you can spike it, sparkle it, or keep it simple—it adapts to whatever mood you're in.
02 -
  • Using non-culinary lavender is a real risk—that craft lavender has been sprayed and treated, and it will make you sick, so triple-check your source.
  • The lavender syrup can be made a day or two ahead, which means you can prep the hard part when you have energy and just mix the pitcher when guests arrive.
03 -
  • Make the lavender syrup the day before if you're hosting—it frees up your mental real estate and lets you focus on everything else.
  • Taste the syrup before mixing the whole pitcher so you know exactly how much sweetness you're working with and can adjust accordingly.
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