I remember the first time I ever tried lavender lemonade and with its delightful combination of sweet and sour, it truly was something I couldn’t get enough of! I was in New Haven, Connecticut for the day and we stopped in an area close to Yale for lunch. With lots of dining options to choose from, I decided to go with an adorable vegetarian restaurant known as Claire’s Corner Copia and on its menu is where I found this most refreshing of summer drinks.
I love lemonade as is, but this recipe just knocks it out the park! The addition of the lavender adds an amazingly refreshing, yet not overwhelming floral note that I’ve yet to encounter anywhere else, and I love how the lavender tints everything in such a pretty shade of purplish pink 💜
For this recipe, I used the Culinary Lavender from a local family owned-and-run business called Lavender By the Bay that is based out of the North Fork region on Long Island. They sell two types of lavender – English and French – with the English usually being used in cooking, and is the type that I used when making this recipe.
I loved the way this lemonade turned out and I think you will too! It’s the perfect drink for birthday parties or barbecues and your friends and family will definitely be impressed with this twist on the ol’ time classic.
I’ll be bringing this to Fiesta Friday #81 and I’ll hope to see you all there!
- Approximately 15-16 Lemons (The ones I used were really tiny, so you may need even less)
- 1 cup Sugar
- 6 cup Water
- 3 tablespoons Culinary Lavender
- Put 1 cup of the water and the 3 tablespoons in a pot and heat until the sugar has just dissolved. Remove from heat and allow to cool before placing in refrigerator to allow lavender to steep overnight.
- Squeeze the lemons into a cup or bowl and add to a pitcher, along with the leftover 5 cups of water.
- Remove the lavender/sugar syrup from the refrigerator and strain the lavender out.
- Slowly add the syrup to the pitcher and mix until just combined.
- Pour over ice and enjoy!