Lavender Lemonade



I’m back from London, and I already miss the Queen, the polite taxi drivers, and Beefeater (the gin… and the red-coated dudes with the bear skin hats).

London is so lovely.  The only problem is that I always feel like I’m doing something disastrously rude or uncouth.  I don’t hold my fork and knife in the correct hands.  I’m not sure if I’m allowed to clink my tea cup.  Good grief, I think I just slurped my tea.  Holy smokes… that’s the third time I’ve almost been hit by a car.  Which way am I supposed to look down the street!?!?

I’m back in Venice where I can put my feet up on things, and slurp whatever I see fit.  There’s a super hippie drum circle taking place down the road… no matter what I do, I look pretty posh in comparison.

In honor of thirst and homecomings, I’ve gussied up a pitcher of lemonade using dried lavender.  It’s simple and divine.  Most likely Queen and drum circle approved.



Lemons into lemonade.

Lavender into lemonade instead of a sachet.


My parents got this juicer as a wedding gift in 1979.  Much like my parents, it’s never allowed to die.


Lavender is steeped in a mixture of warm water, sugar and honey.

The slightly brown color behind the dried lavender buds is natural sugar dissolved in water.  Honey adds to the color.

This mixture is super fragrant.  Spa and nap inspiring.


Let’s play find the kitten nose.

This lavender lemonade is totally going to be a summer staple.  Topped with a bit of unsweetened iced tea… it’s just perfect.

Everyone likes their lemonade to taste different.  Some like it sweet.  Some like it tart.  This version leans towards the sweeter side.  Feel free to adjust as you find necessary.

Lavender Lemonade

makes about 8 cups

Print this Recipe!

2 cups water

1 cup granulated sugar

1/4 cup honey

3  heaping tablespoons dried culinary lavender

2 cups fresh lemon juice

4 cups water (plus more to your taste)

In a medium pot over medium heat, combine 2 cups water, and sugar.  Bring to a boil and stir until sugar is dissolved.  Remove from heat.  Stir in honey and lavender.  Cover and let steep for 10-15 minutes.  Strain out lavender and press buds into the bottom of the strainer to release any syrup left behind.

In a large pitcher, combine lemon juice, lavender syrup, and water.  Stir and chill.  Serve cold, over ice.  

113 thoughts on “Lavender Lemonade

      1. It’s okay Joy! I’m from Seattle, living in London for a couple years and it took me a while to figure this out!

  1. I love that you’re blogging from Venice with your feet up…just like, oh, that happens every day :)

    Sounds like an amazing trip!

    And this tea would be perfect today! It’s 80F, sunny, and not a cloud in the sky in SoCal. You would totally be sipping this tea in this weather if you were home today!

  2. Welcome back to the sunny, lovely CA weather! It’s so funny that you made a drink like this; before I saw your post I randomly decided to make a fruit shrub (which I think I first heard about on the Table Set??). I’m now waiting for it to mellow so I can add it to drinks and sip it like a lady (or not).

  3. I live in Cambridge, which is only 45 minutes from London, and my boyfriend lives in London so I’m there a lot. It sounds strange to hear someone describe it as posh! Or to worry about clinking things and slurping or any sort of etiquette issues. But I’m glad you had a great time, and I can almost definitely reassure you that you did everything just right!

  4. I’m English and do all those things, perhaps I was born in the wrong country…Lemonade looks incredible, I’m sure Her maj’ the queen would approve! :-D Love and best wishes, from a field in the middle of nowhere, England xxx.

  5. I totally agree about almost getting hit by cars in London! Not only is it hard to remember which way to look down the street, but cars don’t stop the way they do for pedestrians in places like NYC here. This looks amazing! I have a lot of lavender and have up until this point only made lavender biscotti and lavender sorbet (from Amanda Hesser’s the Cook and the Gardner book). Will be sure to make this.I bet you could throw some vodka in there too.

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