Blueberry Lavender Lemonade With a Floral Twist

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 6 cups / 1.4 L)
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water (for syrup)
• 1 tablespoon dried culinary lavender buds
• 1½ cups (225 g) fresh blueberries, plus extra for garnish
• 2 tablespoons water (for blueberries)
• 1 cup (240 ml) freshly squeezed lemon juice (about 4–6 lemons)
• 4 cups (960 ml) cold water (for diluting)
• Ice cubes, lemon slices, and lavender sprigs for serving

Do This

• 1. Simmer 1 cup sugar, 1 cup water, and 1 tablespoon lavender for 3–4 minutes until sugar dissolves.
• 2. Remove from heat; let lavender steep 10 minutes, then strain and cool the syrup.
• 3. Simmer blueberries with 2 tablespoons water for 5 minutes, until they burst and turn saucy.
• 4. Blend or mash blueberries, then strain if you prefer a smoother lemonade.
• 5. In a large pitcher, combine lemon juice, lavender syrup, blueberry puree, and 4 cups cold water.
• 6. Taste and adjust with more water (for milder flavor) or more lemon/syrup (for brighter or sweeter flavor).
• 7. Chill well, then serve over ice with extra blueberries, lemon slices, and a tiny lavender sprig.

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Why You’ll Love This Recipe

• Gorgeous deep purple-pink color that looks like it came from a café, not your kitchen.
• Balanced flavor: bright lemon, sweet blueberries, and just a gentle whisper of lavender.
• Easy to make ahead for parties, picnics, or special dinners.
• Simple to customize: make it sparkling, turn it into a cocktail, or adjust the floral level.

Grocery List

• Produce: Fresh blueberries, lemons (4–6), fresh lavender sprigs for garnish (optional)
• Dairy: None
• Pantry: Granulated sugar, dried culinary lavender buds, water, ice cubes

Full Ingredients

Lavender Simple Syrup

• 1 cup (200 g) granulated sugar
• 1 cup (240 ml) water
• 1 tablespoon dried culinary lavender buds

Blueberry Base

• 1½ cups (225 g) fresh blueberries, rinsed and patted dry
• 2 tablespoons water

Lemonade

• 1 cup (240 ml) freshly squeezed lemon juice (about 4–6 lemons)
• 4 cups (960 ml) cold water, plus more to taste if you prefer a lighter flavor
• Ice cubes, for serving

For Serving (Optional but Recommended)

• Extra fresh blueberries
• Lemon slices or wheels
• Fresh lavender sprigs (use sparingly; they are very aromatic)

Step-by-Step Instructions

Step 1: Make the Lavender Simple Syrup

In a small saucepan, combine the sugar and 1 cup (240 ml) water. Set over medium heat and stir occasionally until the sugar is fully dissolved and the mixture just begins to simmer, about 3–4 minutes. Do not let it aggressively boil. Once the sugar has dissolved, stir in the dried culinary lavender buds.

Step 2: Steep, Strain, and Cool the Syrup

Remove the saucepan from the heat. Cover the pan (or simply move it off the burner) and let the lavender steep in the hot syrup for 10 minutes. This is where the floral flavor develops. After 10 minutes, taste a small spoonful; if you want a slightly stronger lavender note, steep up to 5 more minutes, but avoid going much longer to prevent a soapy taste.

Strain the syrup through a fine-mesh sieve into a heatproof bowl or jar, pressing lightly on the lavender to extract extra flavor but not so hard that you crush it. Discard the lavender buds. Let the syrup cool to room temperature, then refrigerate while you prepare the blueberries.

Step 3: Cook the Blueberries Until Juicy

In a separate small saucepan, combine the blueberries and 2 tablespoons water. Set over medium heat and cook, stirring occasionally, until most of the berries have burst and released their juice, about 4–6 minutes. The mixture should look thick, glossy, and deeply purple-blue. Remove from the heat and let cool slightly for a few minutes.

Step 4: Puree and (Optionally) Strain the Blueberry Mixture

Transfer the warm blueberry mixture to a blender and blend until very smooth. Alternatively, you can mash it thoroughly with a fork or potato masher in the pan. If you prefer a silky lemonade without pulp or skins, strain the blueberry puree through a fine-mesh sieve into a bowl or measuring cup, pressing firmly to extract as much juice and color as possible. Discard the skins and seeds left behind. You should have about ¾ to 1 cup of blueberry puree.

Step 5: Mix the Blueberry-Lavender Lemonade

In a large pitcher (at least 2-quart / 2-liter capacity), combine the freshly squeezed lemon juice, all of the cooled lavender syrup, and the strained blueberry puree. Stir to blend into a vivid, deep magenta mixture. Add 4 cups (960 ml) of cold water and stir again.

Taste the lemonade. For a stronger, more tart and intense drink, leave it as is. For a gentler, lighter flavor, add up to 1 more cup (240 ml) cold water, a little at a time, tasting as you go. If you prefer it sweeter, you can stir in an extra tablespoon or two of sugar while the mixture is still slightly warm, or add a spoonful of honey and stir until dissolved.

Step 6: Chill, Garnish, and Serve

Refrigerate the pitcher for at least 30 minutes so the flavors meld and the lemonade chills thoroughly. To serve, fill glasses with ice cubes. Give the pitcher a good stir, then pour the blueberry-lavender lemonade over the ice. Garnish each glass with a few extra blueberries, a lemon slice, and, if you like, a small fresh lavender sprig. Serve cold, and stir occasionally as you drink to keep the blueberry color evenly distributed.

Pro Tips

• Do not over-steep the lavender. Ten minutes is usually perfect. Much longer and the flavor can become bitter or soapy.
• Use culinary lavender only. Not all lavender is safe or pleasant to eat. Look for food-grade or culinary lavender specifically.
• Strain for your preferred texture. If you like a rustic, pulpy drink, skip straining the blueberries. For a smooth, jewel-toned lemonade, strain thoroughly.
• Adjust sweetness last. Once everything is mixed and chilled, then fine-tune with more water, lemon juice, or a spoonful of sugar or honey.
• Chill your glasses. For an extra-refreshing experience, pop your serving glasses in the refrigerator or freezer for 10–15 minutes before pouring.

Variations

• Sparkling Version: Replace 2–3 cups (480–720 ml) of the cold water with chilled sparkling water or club soda. Add the bubbles just before serving so they stay fizzy.
• Adult Cocktail Twist: Add 1–1½ ounces (30–45 ml) of vodka or gin per serving, or stir ¾–1 cup (180–240 ml) into the full pitcher for a party-friendly cocktail.
• Honey-Sweetened: Swap half or all of the granulated sugar with mild honey. Warm the honey gently with the water and lavender until it dissolves, then steep and strain as directed.

Storage & Make-Ahead

The lavender simple syrup can be made up to 2 weeks in advance and stored in a covered jar in the refrigerator. The finished blueberry-lavender lemonade keeps well in the fridge for 2–3 days; the color may deepen slightly as it sits. Stir before serving, as some blueberry solids may settle to the bottom. If making ahead for guests, you can prepare the lemonade base (without added ice) up to 24 hours ahead and add ice and sparkling water (if using) just before serving to avoid dilution and loss of fizz.

Nutrition (per serving)

Approximate for 1 of 6 servings (about 10–12 fl oz / 300–350 ml): 140 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium; 36 g carbohydrates; 1 g fiber; 33 g sugars; 1 g protein. These values are estimates and will vary based on exact ingredient brands and how much extra water or sweetener you add.