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Lavender Lemonade


Article by Linda Ditch

Photography by Linda Ditch

Do you ever get tired of the same ol’ beverage?

That happened to me a week ago when the first heatwave of the summer hit, with temperatures topping out in the low 100s. Usually, I drink a lot of water during the day to keep hydrated. Sometimes I grab a can of sparkling water or tea to mix things up. Recently one steamy weekday, I was intrigued by the lavender lemonade on a favorite restaurant's menu. It tasted terrific, with tart lemon, just enough sweetness, and a hint of lavender.

Of course, I had to try making the lavender lemonade at home. Since I didn’t want to make an entire pitcher, I went with this concentrate made with lemon juice and a lavender-infused simple syrup. That way, I can make it by the glass or by the pitcher. I can even freeze some of it for future enjoyment.

I’ve always enjoyed culinary lavender in recipes—cold fruit soups, shortbread cookies, and apricot-almond tarts. The key is not to use too much. Otherwise, your recipe will taste like perfume. Culinary lavender is available in spice shops and online. I bought this container from Sweet Streams Lavender Company here in Kansas.

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I like the versatility of this simple recipe. Instead of plain water, I use unflavored sparkling water because drinks are more fun with bubbles. This beverage is tart, so add more sugar or less lemon juice to fit your taste.

Now I have the perfect beverage to cool my spirit and soothe my soul this summer.

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Lavender Lemonade

Makes approximately 12 servings


 1 cup sugar

1 tablespoon culinary lavender

Peel of 1 lemon

1 cup water

1 1/2 cups fresh lemon juice

Still or sparkling water


Put the sugar, lavender, lemon zest, and 1 cup of water into a medium saucepan. Stir over medium-high heat until the mixture just starts to boil and the sugar is completely dissolved. Remove from the heat and let the mixture stand for 1 hour.

Strain the syrup mixture into a jar or other non-reactive container, discarding the lavender and lemon peel. Add the fresh lemon juice and stir to combine. Refrigerate the concentrated until needed.

To prepare: Place some ice cubes into a 16-ounce glass. Add 1/4 cup of the concentrate (or more, depending on how strong you want the taste), and then top off the glass with either still or sparkling water. Enjoy!