Blueberry Lavender Lemonade
Fresh blueberries, ripe lemons, and gentle lavender create a beautiful floral twist on classic lemonade. Perfect summer sip, lightly sweet, and truly refreshing for any day.
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.