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This easy Blueberry Lavender Lemonade is the perfect summer drink. It's fruity, refreshing, and not too sweet. This stunning beverage looks and tastes impressive. And it's not hard to make!
I served a big batch of this blueberry lemonade to a 60-person cooking class featuring fresh herbs. Lavender is an herb that can quickly become overpowering. So, this recipe keeps the lavender notes quite subtle. The lemonade was a crowd favorite, so it's safe to say, your friends and family will love it too!
For more refreshing summer drink recipes, check out: Hibiscus Lemonade and Iced Rooibos Tea with Fruit .
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Why you'll love this recipe
- Easy: This lavender blueberry lemonade recipe is simple to make. It makes an easy but impressive summer drink!
- You can use frozen blueberries: Fresh blueberries can be expensive. This recipe works perfectly with frozen blueberries (or fresh), so use whichever you'd like.
- Lavender isn't overpowering: Lavender can be a strong flavor, so I prefer to keep it subtle. This lemonade uses just enough lavender to give a mild floral flavor.
- All natural color: Some lavender lemonade recipes call for food coloring. Not this one! Instead, this recipe uses blueberries to give the drink a pretty, all-natural purple hue.
Ingredients (and substitutes)
There's just 5 ingredients in this refreshing lavender blueberry lemonade.
- Blueberries: Blueberries give this lemonade a beautiful, all-natural purple color. You can use fresh or frozen blueberries. I usually use frozen blueberries since they're less expensive. (And, you're mashing them up and straining them anyways).
- Dried lavender: Use "culinary lavender" for cooking. Most lavender is safe to eat—provided it hasn't been treated with chemicals. But, culinary lavender usually comes from English lavender (Lavendula angustifolia) because it's sweeter and more pleasant tasting.
- You can use extra dried lavender to make Lavender Infused Honey. It's delicious in tea, or drizzled over toast or cheese! Lavender honey also makes a thoughtful homemade gift.
- Sugar: Use granulated sugar or cane sugar. You can adjust the amount of sugar to taste.
- Fresh lemon juice: Use freshly squeezed lemons for the best flavor. Bottled juice just isn't the same.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Looking for more lemon recipes? Make Smashed Chickpea Sandwiches, Lemon Swiss Chard Pasta or Halloumi Couscous Salad.
How to make (step-by-step photos)
This blueberry lavender lemonade is super easy to make! Here's how to make this recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- How to select good lavender: Choose dried lavender with a pleasant smell—not strong like perfume, but not scentless either.
- Adjusting to taste: This recipe uses just enough lavender to provide subtle flavor. But, some dried lavender is stronger than others. If you find the lavender flavor to be too strong, it's an easy fix. Just make another batch of simple syrup to double the recipe...but leave out the lavender in the second batch of simple syrup. This will dilute the lavender flavor by half.
- Sparkling water option: For a bubbly and less sweet drink, add a splash of sparkling water! We recommend mixing this in individual glasses (rather than the pitcher), so it's easy to adjust.
- Cocktail option: Blueberry Lavender Lemonade is delicious with vodka or sparkling wine.
- Garnish ideas: You can garnish this drink with sliced lemon, lavender, blueberries, mint, or edible flowers.
Summer cocktail recipes:
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📖 Recipe
Blueberry Lavender Lemonade
Ingredients
Blueberry Lavender Simple Syrup
- 1½ cup water
- ¾ cup blueberries (frozen or fresh)
- ½ cup granulated sugar (or cane sugar)
- 2 tablespoons dried lavender (see note 1)
Other
- ⅔ cup fresh lemon juice (see note 2)
- 3 cups cold water (more to taste, if needed)
Instructions
- Make Blueberry Lavender Simple Syrup: In a small pot, combine 1½ cup water, ¾ cup blueberries, ½ cup granulated sugar, and 2 tablespoons dried lavender. Cover with a lid slightly ajar and simmer on low heat for 15 minutes. Remove from heat and let cool completely.
- Strain: Once syrup has cooled, strain it into a large pitcher at least 6 cups/1.4 L capacity. Use a spoon to mash the blueberries in the sieve to extract as much of the juice as possible.
- Finish: Add ⅔ cup fresh lemon juice and 3 cups cold water. Stir to combine. Add more cold water to taste, if needed (see note 3). Pour into glasses filled with ice and serve (see note 4). Refrigerate extras.
Notes
- Dried Lavender: Use culinary lavender. Most culinary lavender comes from English lavender, because it's sweeter and more pleasant tasting.
- Fresh Lemon Juice: You'll probably need 3 to 4 lemons to yield ⅔ cup fresh juice. But, have extras on hand just in case some are juicier than others. Roll the lemons on the counter before slicing and squeezing, because it helps extract more juice.
- Adjusting to taste: Feel free to add more cold water to taste. The lavender flavor is intended to be fairly mild. But if your lavender variety ends up tasting quite strong, the fix is easy. Just make a second batch of blueberry lemonade—but skip the lavender in the new simple syrup. Then, combine the two batches together. You'll have effectively cut the lavender flavor in half.
- Serving tips: I recommend pouring the lemonade into glasses of ice (vs. filling the pitcher with ice). This helps avoid over-diluting the lemonade if you have leftovers. Can be garnished with sliced lemon, lavender, blueberries, mint, or other fresh herbs. Lemonade can be mixed with sparkling water, sparkling wine or other liquor (such as vodka) to make it a cocktail.
- Yield: Makes about 5½ cups, without ice. Serves 6 (about ¾ to 1 cup per serving).
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