Lavender lemonade didn’t sound good to me at first, but after a friend raved about it, I decided to keep an open mind. And I’m so glad I did! It’s perfect for porch sipping, but has also made the rounds at several local weddings and baby showers.
This recipe makes a really strong concentrate because it’s meant to be served over ice. You can add more water at the end if you want it less strong. See my notes for more ideas, but let me warn you that this is truly a gateway recipe because it opens the floodgates for all kinds of possibilities! And your kitchen will smell amazing while the lavender steeps.
Find the food grade dried lavender that I use on Amazon.
Sugar-free Lavender Lemonade
- 5 cups water divided
- 2/3 cup sweetener
- 3 tablespoons food grade dried lavender
- zest of 2 lemons optional
- 1 cup lemon juice
- liquid sweetener to taste, 10-12 drops
- ice for serving
- On low heat mix 2 ½ cups of the water and sweetener in a 1.5-quart saucepan. Bring to a low boil for at least 1 minute.
- Place the lavender and lemon zest, if using) in a heatproof bowl or jar. Be sure to zest only the yellow outer edges. Any white pith will make your drink bitter. After the water mixture boils, pour it over the lavender and allow to steep for 20-25 minutes.
- While the lavender steeps, combine the remaining water and lemon juice in a pitcher.
- After the lavender and lemon zest have finished steeping, use a fine wire mesh strainer to remove the solids and pour it into the pitcher with the lemon juice and water. Squeeze any remaining water out of the lavender buds to get all of the flavor. The lavender lemonade will naturally turn pink. Add the liquid sweetener, if using. Serve over ice.