Blueberry Lavender Lemonade
Summer days call for cold drinks, and blueberry lavender lemonade quickly became my favorite one.
The first time I tasted this blend, I fell in love. It’s bright, floral, sweet, and just a bit tart.
Packed with blueberry color and a hint of lovely lavender, it’s not your usual lemonade.
This recipe is a super fresh twist, and you can make it in no time. Every glass tastes like sunshine and flowers mixed together—ready for you to enjoy!
Why You’ll Love This Drink
- Pretty purple color makes every glass look extra special.
- Sweet blueberries and floral notes feel fancy but simple.
- Tastes unique—way better than basic lemonade ever could.
- Brings instantly happy summer picnic vibes with every single sip.
Ingredients You’ll Need
- Blueberries( fresh or frozen): Juicy blueberries bring natural color and add a bold, sweet fruit flavor punch.
- Fresh lemons: Lemons make the drink zippy, balancing the floral sweetness and adding bright, fresh tang.
- Dried lavender: Edible dried lavender gives a gentle floral aroma without tasting like soap or perfume.
- Sugar: Simple sweetness brings every sip together and helps mellow the tart lemon.
- Water: Water dilutes the syrup, turning it into a light and refreshing, not overly heavy, lemonade.
- Fresh mint sprigs: Optional, but adds cool, green freshness and a pretty garnish to the drink.
Equipment You’ll Need
- Medium Saucepan: Needed for simmering blueberries, lavender, and sugar into a sweet syrup base.
- Fine Mesh Strainer: Essential for straining out blueberry skins and lavender bits, keeping lemonade smooth.
- Large Pitcher: Handy for mixing the lemonade, plus makes pouring easy when serving.
- Wooden Spoon: Use it for gentle mashing, stirring syrup, and swirling the finished lemonade together.
- Citrus Juicer: Makes squeezing fresh lemons easy and extracts all the tangy juice simply.
- Measuring Cups: Accurate measuring means the flavor always comes out balanced and delicious every time.
How to Make Blueberry Lavender Lemonade
It’s really easy to make this blueberry lavender lemonade at home. To start with, simmer the berries and lavender into a syrup and combine with lemon juice and water.
Step 1: Simmer Blueberry Lavender Syrup
Combine blueberries, sugar, lavender, and 1 cup water in a medium saucepan. Simmer gently until berries burst and sugar dissolves.
Step 2: Mash and Strain Syrup
Mash the berries with a spoon and pour the cooked mixture through a fine mesh strainer. To get a smooth syrup, discard the solids.
Step 3: Juice Fresh Lemons
Roll lemons and squeeze out the juice with a citrus juicer. Make sure to strain out any seeds.
Step 4: Mix Syrup and Lemon Juice
Combine the strained syrup, fresh lemon juice, and 4 cups of cold water in a large pitcher and stir until fully blended.
Step 5: Chill Lemonade
Refrigerate the pitcher for at least one hour. It brings all the floral and fruity flavors together and mellows them.
Step 6: Serve with Garnish
Then pour over plenty of ice. For extra color and flavor, add fresh mint sprigs or lemon slices.
Tips for the Best Blueberry Lavender Lemonade
- Don’t boil the syrup too hard, or lavender can taste bitter; keep it gentle.
- Strain the syrup carefully to keep the lemonade clear and avoid any blueberry skins or flowers.
- Let the lemonade chill for at least 1 hour to let flavors blend better.
- Taste before serving, so you can adjust the lemon or sugar as needed.
Variations and Substitutions
- Use frozen berries if you can’t find fresh ones at the store.
- Try sparkling water instead for fizzy blueberry lavender lemonade fun.
- Add a splash of vodka to turn it into an adult party drink.
- Stir in strawberries or raspberries for your own mixed berry lemonade blend.
Make-Ahead and Storage Tips
- Make the blueberry-lavender syrup up to 2 days before using it.
- Store leftover lemonade in a sealed pitcher up to three days cold.
- Shake or stir before serving if ingredients settle at the bottom.
- Add ice cubes last so the drink doesn’t get too diluted in the fridge.
- Fresh herb or fruit garnishes should wait until serving, so they stay crisp.
Common Questions
Blueberry Lavender Lemonade
Ingredients
For the Blueberry Lavender Syrup
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon dried culinary lavender
- 1 cup sugar (granulated or cane sugar)
- 1 cup water
Other Ingredients
- 1 1/4 cups fresh lemon juice (about 5-6 lemons)
- 4 cups cold water
- Mint sprigs and lemon slices (for garnish)
Instructions
- Make blueberry lavender syrup: Simmer blueberries, sugar, lavender, and water in a saucepan until berries burst and mixture is fragrant. Mash berries, then strain syrup through a fine mesh strainer, discarding berry skins and lavender.
- Juice lemons: Squeeze fresh lemons for juice, straining out seeds or pulp for smooth lemonade.
- Mix lemonade: Combine syrup, lemon juice, and 4 cups cold water in a large pitcher. Stir until well blended.
- Chill: Refrigerate the lemonade for at least 1 hour so flavors blend and mellow together.
- Serve: Pour lemonade over ice, then garnish glasses with mint sprigs or lemon rounds for a beautiful touch.
Notes
- Use only culinary lavender for the floral syrup—regular lavender can taste soapy or bitter.
- Frozen blueberries also work well. Let them thaw first so the syrup cooks easily.
- Taste before serving. If you want more tang, add extra lemon juice. If too tart, add sugar.
- The syrup keeps well for up to two days in the fridge.
- Always add the ice right before serving, not when chilling the lemonade.
- Leftovers stay best for up to three days in a sealed fridge pitcher.
