This lavender lemonade is great for summer. Lemonade is a classic drink. Here in Mexico, for example, we usually have a lemonade jug in the fridge, ready to drink at all times. Specially in those cities where it gets really hot.
Plus, in Mexico is really common for restaurants, coffee shops and dinners to offer some type of flavored drink, such as lemonade. But they also serve some other drinks, like agua de jamaica, agua de tamarindo or something else similar to have with your food. Tamarindo and jamaica are really common in Mexico and several other countries, but actually not so known in others.
This combination of lemon and lavender is amazing. It is a fresh and aromatic drink because of the lavender, that smells and tastes great. It is only a little sweet and great for those hot summer days.
We make a syrup out of the dried lavender flowers and then use it to sweeten the lemonade. The result is a barely sweet, fresh and acid, lemonade that tastes like heaven.
We like always serving it some ice and some lemon or lime slices in it, for it to look even prettier.
Now, for this recipe, we use lemons, not limes (which is what we mostly use in Mexico). But you can use whichever you like, either lemons or limes. Do consider, however, that they taste a bit different, so use what you prefer.
Now, when it comes to the lavender we use in this recipe, you have to use edible dried lavender flowers. You can get this type of lavender in specialized food shops or online. Just make sure it’s edible and safe.
If you like this recipe, you have to go see our strawberry lemonade, which you will completely love!.
- 2 C (16.20 fl oz) (480 ml) water
- 3/4 C (5.30 oz) (150 gr) granulated white sugar
- 1/4 C (2 fl oz) (60 ml) agave nectar or honey
- 3 tbsp dried lavender
- 1 1/2 C (12.17 fl oz) (360 ml) lemon or lime juice, freshly squeezed
- 5 C (40 oz) (1.2 lt) water
- 1 lemon or lime, sliced (as a garnish)
- Cubed ice
To make the lavender syrup, place a small pot over medium heat and add the water with the sugar. Cook for 3-4 minutes until sugar dissolves and a light syrup forms.
Remove the pot from the heat, add the agave syrup along with the dehydrated lavender and let stand for 20 minutes so that the syrup is infused and cooled.
In a large pitcher, combine the lemon or lime juice with the water, lavender syrup and mix so that everything blends. Let the lavender lemonade cool for at least an hour in the refrigerator and then serve with plenty of ice.