Blueberry Lavender Lemonade

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This easy Blueberry Lavender Lemonade is delicious, refreshing, and a crowd pleaser. Just 5 ingredients. It's sweet, tart, and has just a subtle hint of lavender. Make it for your next summer gathering! Option to add alcohol (to make it a cocktail) or sparkling water. (Vegan, Gluten Free).

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Bri Beaudoin

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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