Iced Lavender Lemonade Mint (Printable)

A cool, floral lemonade accented with fresh mint and zesty lemons for a springtime refreshment.

# Components:

→ Lavender Syrup

01 - 1 cup water
02 - 1 cup granulated sugar
03 - 2 tablespoons dried culinary lavender

→ Lemonade

04 - 1 cup freshly squeezed lemon juice, approximately 5 to 6 lemons
05 - 4 cups cold water
06 - 1/2 cup lavender syrup, adjust to taste
07 - 1/3 cup fresh mint leaves, plus extra for garnish
08 - Ice cubes as needed

→ Garnish

09 - Lemon slices
10 - Fresh mint sprigs

# Method:

01 - In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
02 - Add the dried culinary lavender, stir, and remove from heat. Cover and let steep for 10 minutes to infuse the floral notes.
03 - Strain the syrup through a fine mesh sieve to remove the lavender solids. Allow the syrup to cool to room temperature.
04 - In a large pitcher, combine the freshly squeezed lemon juice, cold water, and 1/2 cup of the cooled lavender syrup. Stir well to incorporate.
05 - Add the fresh mint leaves and gently muddle them with a wooden spoon to release their aromatic oils and flavor into the lemonade.
06 - Fill serving glasses with ice cubes, pour in the lavender lemonade, and garnish with lemon slices and fresh mint sprigs. Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • Ready in just 20 minutes with simple, natural ingredients
  • The floral lavender adds an elegant, aromatic twist to classic lemonade
  • Fresh mint provides a cooling, refreshing finish
  • Naturally vegan and gluten-free, perfect for all dietary preferences
  • Makes enough to share with family and friends
  • The homemade lavender syrup can be stored and used in other beverages
02 -
  • Always use culinary lavender, not decorative varieties that may be treated or too bitter
  • Roll lemons on the counter before juicing to get maximum juice from each fruit
  • Taste the lavender syrup after steeping—if too strong, dilute with a bit more water
  • Make the lavender syrup ahead and store it in the refrigerator for up to two weeks
  • For the clearest lemonade, strain the muddled mint leaves before serving
  • Adjust sweetness gradually—you can always add more syrup but can't remove it
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