Quick Blueberry Lavender Lemonade
Blueberry lavender lemonade is a bright, floral take on the classic. Fresh blueberries and a lavender simple syrup come together in minutes, no cooking required.
The drink balances sweet berries and tart lemon with a gentle lavender note that keeps things from tasting like a dessert. It’s the kind of pitcher you’ll make all summer.
What Makes This Lemonade So Good
The color alone is reason enough to make this. Real blueberries turn the lemonade a deep magenta, no food coloring needed.
Flavor wise, the lavender stays in the background. It adds a subtle floral layer without overpowering the lemon. You get the sweetness from the simple syrup, the tartness from fresh lemon juice, and the fruitiness from the blueberries all in one sip.
Ingredients
- 3/4 cup granulated sugar: white sugar dissolves cleanly.
- 1 cup water: for the simple syrup.
- 1 tablespoon dried culinary lavender: make sure it’s food-grade.
- 1 cup fresh blueberries: plus a few extra for serving.
- 1/2 cup water: for blending the blueberries.
- 1 cup fresh lemon juice: from about 4-6 lemons; avoid bottled juice.
- 3 cups cold water: to dilute the lemonade.
- Ice: for serving.
Variations / Substitutions
- Swap the sweetener: replace granulated sugar with an equal amount of honey or agave, but honey will change the flavor slightly and may need a stir to dissolve.
- Use frozen blueberries: if fresh aren’t available, frozen work just as well; no need to thaw.
- Make it sparkling: substitute the 3 cups cold water with plain sparkling water for a bubbly version.
- Try a different herb: rosemary or thyme work nicely; steep a sprig in the hot syrup instead of lavender.
Garlic Lemon Grilled Shrimp Skewers are a crowd-pleasing snack to serve alongside this lemonade.
How To Make Blueberry Lavender Lemonade
Step 1: Steep the Lavender Syrup
Combine the 3/4 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Remove from the heat, stir in the 1 tablespoon dried lavender, and let it steep for 15 minutes. Strain out the lavender and let the syrup cool completely.
Step 2: Blend and Strain the Blueberries
While the syrup cools, blend the 1 cup blueberries with the 1/2 cup water until smooth, about 30 seconds. Pour the blueberry puree through a fine-mesh strainer into a large pitcher, pressing with a spoon to get all the juice. Discard the solids.
Step 3: Pour and Garnish
Add the cooled lavender syrup, 1 cup lemon juice, and 3 cups cold water to the pitcher with the blueberry juice. Stir to combine. Fill glasses with ice, pour in the lemonade, and garnish each glass with a few blueberries and a lemon slice. Serve right away.
Tips for the Best Lemonade
- Taste the syrup after the 15 minute steep. If you want a stronger lavender presence, let it steep another 5 minutes. Overdoing it can turn bitter, though.
- Use a glass pitcher if you have one. The brilliant color stains plastic over time.
- If you don’t have a fine strainer, a couple layers of cheesecloth catch blueberry seeds just as well.
- For a less sweet lemonade, start with half the lavender syrup, then add more to taste after you’ve mixed everything.
Scale it for a crowd:
| Batch Size | Sugar | Blueberries | Lemon Juice | Dried Lavender | Cold Water |
|---|---|---|---|---|---|
| 1x (4 servings) | 3/4 cup | 1 cup | 1 cup (4-6 lemons) | 1 tbsp | 4 1/2 cups total |
| 2x (8 servings) | 1 1/2 cups | 2 cups | 2 cups (8-12 lemons) | 2 tbsp | 9 cups |
| 3x (12 servings) | 2 1/4 cups | 3 cups | 3 cups (12-18 lemons) | 3 tbsp | 13 1/2 cups |
Storing Leftover Lemonade
- Refrigerate: Store in an airtight container for up to 3 days. Give it a good stir before pouring, since the blueberry solids can settle.
Frequently Asked Questions
Can I leave out the lavender?
Yes, skip the lavender and you have a straight blueberry lemonade. The syrup still sweetens and the drink keeps its deep color.
How do I keep the lavender from tasting like soap?
Use only food-grade dried lavender and steep no more than 15 minutes. Steeping too long can pull out bitter, soapy compounds.
Can I make this sweeter?
Absolutely. Stir in extra simple syrup or a touch of honey after you’ve mixed the lemonade, right to your taste.
Can I prep this ahead of time?
You can make the lavender syrup and blueberry juice up to a day ahead. Store each one separately in the fridge, then mix the pitcher right before serving for the freshest flavor.
Blueberry Lavender Lemonade Recipe
Ingredients
Method
- Combine sugar, 1 cup water, and lavender in a small saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Remove from heat, steep 15 minutes, then strain and cool.
- Blend the blueberries with the 1/2 cup water until smooth, about 30 seconds. Strain the puree into a large pitcher, pressing out all the juice. Discard the solids.
- Pour the cooled syrup, lemon juice, and 3 cups cold water into the pitcher. Stir well. Serve over ice, garnished with blueberries and a lemon slice.
Notes
