Strawberry Lemonade with Lavender Recipe

Why You’ll Love This Recipe

I love this strawberry lemonade because it takes a familiar summer drink and gives it an elegant floral twist. Fresh strawberries soften the tartness of the lemons, while lavender adds a light fragrance that makes every glass feel a little more special.

I also like how easily I can adjust the recipe. I can add more syrup when I want sweeter lemonade, increase the lemon juice for extra tartness, or use sparkling water for a fizzy version. I can prepare the lavender syrup ahead of time, which makes assembling a pitcher quick and easy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lavender Syrup

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon culinary-grade dried lavender

For the Strawberry Lemonade

• 2 cups fresh strawberries, hulled
• 1 cup freshly squeezed lemon juice
• 3 cups cold water
• 1/2 to 3/4 cup lavender syrup, or to taste
• Ice, for serving

For Serving

• Fresh strawberry slices
• Lemon slices
• Fresh lavender sprigs, optional
• Fresh mint, optional

Directions

1. Make the Lavender Syrup

I combine the sugar and water in a small saucepan over medium heat. I stir until the sugar has completely dissolved.

I remove the saucepan from the heat, add the dried culinary lavender, and let it steep for about 5 to 10 minutes. I avoid steeping it for too long because too much lavender can make the syrup taste bitter or overly perfumed.

2. Strain and Cool the Syrup

I pour the lavender syrup through a fine-mesh strainer to remove the flowers.

I let the syrup cool to room temperature and then refrigerate it until chilled.

3. Blend the Strawberries

I place the hulled strawberries in a blender and blend until smooth.

When I want a smoother lemonade without strawberry seeds, I pour the puree through a fine-mesh strainer. When I prefer a more rustic texture, I leave the puree as it is.

4. Combine the Lemonade

I add the strawberry puree, freshly squeezed lemon juice, cold water, and 1/2 cup of lavender syrup to a large pitcher.

I stir everything thoroughly until well combined.

5. Adjust the Flavor

I taste the lemonade and add more lavender syrup when I want additional sweetness and floral flavor.

If the lemonade is too strong or tart for my preference, I add a little more cold water. If I want a brighter citrus flavor, I add another splash of lemon juice.

6. Chill and Serve

I refrigerate the lemonade until thoroughly chilled or serve it immediately over plenty of ice.

I like to garnish each glass with sliced strawberries, lemon slices, fresh mint, or a small sprig of lavender.

Servings and Timing

This recipe makes approximately 6 servings.

• Prep time: 15 minutes
• Cook time: 5 minutes
• Steeping time: 5 to 10 minutes
• Cooling time: approximately 20 minutes
• Total time: approximately 40 to 50 minutes
• Servings: 6
• Serving size: approximately 1 cup

Variations

For sparkling strawberry lavender lemonade, I replace some or all of the cold water with chilled sparkling water. I add the sparkling water immediately before serving so I keep as much carbonation as possible.

For strawberry lavender limeade, I replace the lemon juice with freshly squeezed lime juice. I find that lime gives the drink a sharper citrus character that pairs nicely with sweet strawberries.

For a mixed berry version, I replace some of the strawberries with raspberries, blackberries, or blueberries. I strain the puree when using raspberries or blackberries if I want to remove the seeds.

When I want a stronger strawberry flavor, I add an extra cup of ripe strawberries. I can also muddle a few strawberry slices directly in each serving glass.

For a lighter floral flavor, I use less lavender syrup and sweeten the lemonade with regular simple syrup as needed. This allows me to control the sweetness separately from the lavender intensity.

Storage/Reheating

I store leftover strawberry lemonade with lavender in a covered pitcher or airtight container in the refrigerator. I prefer drinking it within about 2 to 3 days for the freshest fruit flavor.

The strawberry puree can naturally settle during storage, so I stir or shake the lemonade well before pouring each glass.

I can prepare the lavender syrup separately and refrigerate it in a clean airtight container for about 2 to 3 weeks. This makes it easy for me to prepare fresh lemonade whenever I need it.

I do not reheat strawberry lemonade because I serve it cold. If I am using sparkling water, I add it only when serving rather than storing it mixed into the entire pitcher.

FAQs

Can I use frozen strawberries for strawberry lavender lemonade?

Yes. I can use frozen strawberries when fresh ones are unavailable. I let them thaw enough to blend easily and include any juices they release. I may need to adjust the sweetness depending on how ripe and sweet the berries are.

What kind of lavender should I use?

I use culinary-grade lavender specifically intended for cooking or beverages. I avoid using decorative or florist lavender because it may have been treated with products that are not intended for consumption.

How do I keep lavender lemonade from tasting too floral?

I use lavender sparingly and only steep it for about 5 to 10 minutes. I find that a subtle lavender flavor works best. If I accidentally make the lavender syrup too strong, I dilute its flavor by using less of it and adding regular simple syrup for any additional sweetness.

Can I make strawberry lemonade with lavender ahead of time?

Yes. I can make the lavender syrup ahead and prepare the lemonade several hours before serving. I keep everything refrigerated and stir the pitcher well before serving. I wait until the last minute to add sparkling water if I am making the fizzy variation.

Can I make this lemonade less sweet?

Yes. I start with a smaller amount of lavender syrup and add more only after tasting. I can also increase the amount of cold water or lemon juice depending on whether I want a lighter or more tart drink.

Conclusion

Strawberry lemonade with lavender is one of my favorite ways to give classic homemade lemonade a fresh and elegant twist. Sweet strawberries, tart lemon juice, and delicately floral lavender syrup come together in a colorful drink that tastes especially refreshing when served over plenty of ice.

Strawberry Lemonade with Lavender Recipe

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Strawberry lemonade with lavender combines sweet fresh berries, tart lemon juice, and delicately floral lavender syrup in a refreshing homemade drink. Serve it chilled over plenty of ice for a colorful summer beverage.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 40–50 minutes
• Yield: 6 servings
• Category: Beverage
• Method: Mixing
• Cuisine: American
• Diet: Vegan

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon culinary-grade dried lavender
• 2 cups fresh strawberries, hulled
• 1 cup freshly squeezed lemon juice
• 3 cups cold water
• 1/2 to 3/4 cup lavender syrup, or to taste
• Ice, for serving
• Fresh strawberry slices, for serving
• Lemon slices, for serving
• Fresh lavender sprigs, optional
• Fresh mint, optional

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Instructions

1. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar has completely dissolved.
2. Remove the saucepan from the heat, add the culinary-grade dried lavender, and steep for 5–10 minutes. Avoid steeping too long to prevent an overly floral or bitter flavor.
3. Strain the lavender syrup through a fine-mesh strainer. Cool to room temperature, then refrigerate until chilled.
4. Place the hulled strawberries in a blender and blend until smooth. For a smoother lemonade, strain the puree through a fine-mesh strainer to remove the seeds.
5. Add the strawberry puree, fresh lemon juice, 3 cups cold water, and 1/2 cup lavender syrup to a large pitcher. Stir thoroughly.
6. Taste and add additional lavender syrup as desired. Add more cold water if the lemonade is too concentrated or additional lemon juice for a tarter flavor.
7. Refrigerate until thoroughly chilled or serve immediately over ice. Garnish with strawberry slices, lemon slices, fresh mint, or a small lavender sprig if desired.

Notes

• Use only culinary-grade lavender intended for cooking and beverages.
• Keep the lavender infusion subtle by steeping it for only 5–10 minutes.
• Frozen strawberries can be substituted for fresh strawberries; thaw them enough to blend easily.
• For sparkling lemonade, replace some or all of the cold water with chilled sparkling water and add it immediately before serving.
• Store leftover lemonade covered in the refrigerator for 2–3 days and stir well before serving.
• Lavender syrup can be prepared ahead and refrigerated in an airtight container for about 2–3 weeks.

Nutrition

• Serving Size: 1 cup
• Calories: 125 kcal
• Sugar: 26 g
• Sodium: 8 mg
• Fat: 0.3 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.2 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg