Lavender Lemonade Recipe (Mocktail or co*cktail) (2024)

4.52 from 206 votes

Author: Becky Hardin

• ▢ 6 cups water 1,362 grams, divided
• ▢ ½ cup granulated sugar 100 grams
• ▢ ¼ cup honey 88 grams
• ▢ 3 tablespoons dried culinary lavender 1724
• ▢ 2 cups Freshly squeezed lemon juice 454 grams, from 10-12 lemons
• ▢ Lemon slices optional, for garnish
• ▢ Lavender petals optional, for garnish
• ▢ Blue or purple food coloring optional, to enhance color

• Over medium heat, combine 2 cups of water and the sugar, bringing to a boil until the sugar is dissolved. Turn off the heat and stir in the honey and lavender.

  6 cups water, ½ cup granulated sugar, ¼ cup honey, 3 tablespoons dried culinary lavender

• Allow the mixture to steep for 2 hours (less if you want less of a lavender taste).

• Strain the liquid, pressing the lavender down to make sure you get all of those juices into your mixture!

• In a large pitcher, combine freshly squeezed lemon juice, lavender mixture and the remaining 4 cups of water.

  2 cups Freshly squeezed lemon juice, 6 cups water

• Feel free to add a couple drops of blue or purple food coloring if you want more color than the lavender provides. Makes the lemonade especially cute for those brunches! Serve over ice.

  Lemon slices, Blue or purple food coloring, Lavender petals

• First and foremost, fresh lavender is a must!
• I recommend adding some purple or blue food coloring to make the color even brighter and prettier, but that is totally optional. It’s a fun twist if you’re making this mocktail for baby or wedding showers, but it’s not necessary.
• Fresh lemonade is so easy to make on a stove, and we are just infusing it with a bit of lavender to kick things up a notch.
• If you want to make this a co*cktail, just add in a bit of vodka, tequila, champagne…whichever type of alcohol you prefer for your drinks.
• If you have leftovers, freeze lavender lemonade in an ice cube tray and add it to drinks!
• Nutritional information does not include optional ingredients.

Storage:Store lavender lemonade tightly covered in the refrigerator for up to 1 week.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating

Loved it!

Could I use Lavender Syrup with this recipe..and how? ☺️

Last edited 9 months ago by Maria

Hi there. I made this today but made made simple syrup and steeped the lavender in that. It was incredibly delicious and will make it again!!!

Instead of food coloring use a dash of butterfly pea powder or as much as need for desired color to get that lavender color. Food coloring will make it look gross.

I followed this recipe as stated above and it looked like dirty water! I do not use food coloring, so I threw some blueberries in the simple syrup boiled it for 10 additional minutes and I got a pretty purple color…I strained the blueberries and lavender out and I also only used a 1 1/2 cups of lemon juice, still tart but refreshingly so!

Waaaaayy too much lemon. You’ll have to dilute the recipe to make it not burn on the way down.
Having a hard time recreating that light purple color as well.
Very fute concept though! I appreciate the garnish

If you are using fresh lemons I would follow the recipe but if you are using store bought lemon juice I would cut the amount in half.