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Lavender Lemonade with Honey

lavender lemonade in a pitcher on a table with lemons and lavender blossoms
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Since the lavender is blooming and the lemons are ripe here in Southern California, this home-brewed lemonade hits the spot with a distinctive, refreshing taste and plenty of Vitamin C.

Using Lavender in Food

Pulverized, fresh lavender flowers can add a unique and delightful flavor to meats, salads, custards, jams, teas and cookies. You can also dry bunches of lavender upside down in a cool, shady area, and then use the dried flowers in the same way.

Lavender is a culinary relative to mint, sage, marjoram and thyme, and can be used in the same fashion as these herbs. Lavender is so versatile in the kitchen that, as long as you don’t overdo it, virtually any cooking experiment with it will give you favorable results.

Lavender is also a prized medicinal herb, and once dry, it can be made into teas and tinctures that calm the nerves and help you to sleep. But if you buy lavender for culinary or medicinal purposes, don’t buy it from a craft store and make sure you get it organic, because it is often heavily sprayed with pesticides and chemicals to preserve its color.

Since the lavender is blooming and the lemons are ripe here in Southern California, this home-brewed lemonade hits the spot with a distinctive, refreshing taste and plenty of Vitamin C.

Other Tasty Summer Beverages You’ll Love

lavender lemonade in a pitcher on a table with lemons and lavender blossoms

Lavender Lemonade with Honey

This home-brewed lavender lemonade with honey hits the spot with a distinctive, refreshing taste and plenty of Vitamin C. Click to learn how to make it!
Print Pin
CourseBeverage
CuisineGluten Free, Paleo, Vegetarian
Prep Time20 minutes
Total Time20 minutes
Servings4 servings
Calories273kcal

Ingredients

Instructions

  • Bring 2 1/2 cups purified water to boil in a medium pan
  • Remove from heat and add honey, stirring to dissolve.
  • Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste. You can put the lavender into a tea infuser or reusable tea bag for easier clean up.
  • Strain mixture and compost/discard lavender
  • Pour infusion into a glass pitcher
  • Add lemon juice and approximately another 2 1/2 cups of cold water, to taste. Stir well.
  • Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.
  • Sit on the porch a spell and enjoy!

Notes

I DO NOT recommend using lavender essential oil in this recipe. Consuming lavender oil can be toxic, cause allergic reactions, as well as contribute to hormone imbalances in men and boys. Signs of lavender oil toxicity (requiring a call to Poison Control) include abdominal pain, vomiting, diarrhea, blurred vision, burning pain in the throat, difficulty breathing and skin rash.

Nutrition

Calories: 273kcal | Carbohydrates: 74g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 107mg | Fiber: 1g | Sugar: 71g | Vitamin C: 24.5mg | Calcium: 26mg | Iron: 0.5mg
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About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

54 Comments

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  • Hi, is there a way to tweak the recipe to make it a concentrated form. I’d like to gift it to a friend and then she can add the water to the concentrate. Also, how much is one serving? 8 oz?

    • A serving is 8 ounces. I recommend playing with the recipe in your kitchen to figure out how to make it concentrated the way you need for your friend. Let us know how it works out!

  • How many lemons do we need to buy to make one cup of lemon juice? I read another recipe that purple food dye is used to make lemonade look light purplish but I’m not sure if it’s safe to use the dye. Thanks. 🙂

    • That will vary depending on the size and juiciness of your lemons, but generally you will need 4-6 lemons. I would avoid using any chemical dyes in my food myself.

  • Sorry if you’ve answered this, but what TYPE of lavender plant do you like to use in your cooking? English, Hidcote, other?

    • All types of lavender can be used in cooking, and it depends on your preference, but the “Munstead” variety is most commonly used.

  • We are so excited to use this recipe for JMU’s college game day appearance. We’re always looking to add a little purple and gold to our drinks. Thanks for the recipe!!

  • Hi, the lavender honey lemonade sounds lovely. I would like to make this as part of my Christmas hamper for my family. Can you let me know how long this would keep for if I use sterilised bottles? Thanks.

  • Your recipe for lavender honey lemonade looks really good and I shall give it a go soon
    Many thanks for all the advice about growing lavender to
    Thanks
    Mamdy x

  • I was kind of sad when I made this because it did not have that beautiful color. The honey gives it a brown color. This pitcher in the picture must have been made with white sugar.

  • I was wondering why you need to add the honey to the boiling water, does it help with the steeping? I do know that honey looses its enzymes after 117* could you add the honey after the temp cools down?
    Thank you! 🙂

    • You can add the honey later, but you do need heat to get it to dissolve thoroughly into the water.

    • Hi Cyndi, Have had this wonderful lavender lemonade before. I make a tonic with Bragg’s vinegar and honey and garlic by thoroughly blending in a blender. The lemonade would be tastier if made the day before and the honey would stay mixed when refrigerated.

    • I would NOT recommend that. 🙂 I don’t generally advocate for consuming essential oils as they are largely unregulated, and ingesting lavender oil can be toxic. Signs of lavender oil toxicity include abdominal pain, vomiting, diarrhea, blurred vision, burning pain in the throat, difficulty breathing and skin rash.

  • I now live in Canada and we have Lavendar plants. Can anyone tell me how to the oil from the plants?

    Thanks!
    Alberta CA

  • Sounds wonderful. Can you use any lavender variety (species/genius) or are there specific ones that are edible?

    • You can use any lavender variety if it is fresh cut and dried. However, many lavenders you can buy at the store have been treated with preservatives for craft use, and you want to avoid that, so make sure if you buy it that you buy “culinary” lavender.

    • No you don’t want to just use any Lavender. There are specific culinary lavs. You don’t want to use Spanish or the ones with the “tufts” coming out. They don’t taste very good. Keep with Munstead or other English Lavenders.

      • Hi Jill! just to let you know I made lavender and honey ice-cream with lavender that grows in my garden in Spain – it tasted great 🙂

  • Thanks for this delightful recipe. I love the colour. I live in Canada and grow lavender in my yard. Sometimes a plant or two doesn’t survive the winter, but I just plant more! I dry some of the flowers and keep them in a small vase in the bathroom. Throughout our long dreary winters, seeing the lavender flowers in the bathroom always makes me smile.

  • Cool the hot water down just enough to help it melt, but not scaled it in any way. Put it in a shakeable container, and have at it!

  • This sounds wonderful! I have one 2 year old lavender plant and planted 3 more this spring. They are perfect for Colorado’s alkaline soil and droughts. Thanks for sharing on Natural Living Monday!

  • I’ve grown lavender before but never the kind you can eat. I think I may have to remedy that! Your Lavender Lemonade sounds wonderful!

  • Can’t wait to try this! Thanks for sharing at The Gathering Spot this week 🙂 Diane @MamalDiane

  • Thank you for sharing this post on our From the Farm Blog Hop. I make my own version of lavender lemonade, but I can’t wait to try yours!

    I just pinned this post to a few of my Pinterest boards. I know that my followers will love this recipe as much as I did. I hope that you’ll come back and link up again next week!

    Jennifer @1840Farm

  • Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

  • Sounds delish! I will have to give this a try when my lemons are ripe! Thanks for sharing! Vickie

  • I absolutely love my lavender plant and it keeps growing, growing and growing! I use the lavender to make scented vinegar for cleaning. I can never make enough to last through the winter! I will have to give the lavender lemonade a try…it sounds wonderful.

    Thanks for sharing on our healthy Tuesdays Blog Hop!
    Kerry from Country Living On A Hill

  • Visiting from Hearth & Soul. This lemonade sounds absolutely lovely. Living in the humid southern US, it is very difficult to grow lavender. I love growing herbs and have a variety, but lavender has always given me trouble.

  • Sounds lovely! I have a lavender plant and would like to add more, but I’m never quite sure what to do with it all once it blooms! I love the smell and add the leaves to tea, but this sounds delightful, too!

    Joining you from The Better Mom’s link-up. 🙂

  • I also am not a huge fan of the smell of lavender. I have some buds from my CSA in granulated sugar in the cupboard. Maybe I’ll try you’re lemonade, but I also saw a peach jam recipe recently that sounds fantastic! Lavender is great for the bees, isn’t it.

  • I am not a big fan of the smell of lavender, but one day I bought a chocolate bar (Dagoba?) with lavender and loved it. I can’t wait to try this lemonade, too, it sounds so yummy!

    • Hi there. Food on Friday: Lemons and Limes is now open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers

      PS I am following you now by email. I hope you are already following Carole’s Chatter following your great pork post you linked in.

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