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Editor Notes
Active cooking time (5–10 mins): This is just the time it takes to lightly simmer the honey and water together on the stove until the honey completely dissolves.
Active infusion time (2–3 mins): The lavender buds simmer gently in the syrup for a few minutes to jumpstart the flavor release.
Off-heat steeping time (20 mins): The pan is removed from the burner and covered. This allows the lavender oils to steep fully into the syrup without boiling, which prevents a bitter flavor.
Shelf Life BreakdownMixed Lemonade (5–7 days): Store it in a sealed pitcher or mason jar. The fresh lemon juice will slowly oxidize and lose its bright, punchy flavor after one week.
Strained Lavender Syrup (2–3 weeks): If you keep the honey-lavender syrup in a clean, airtight container before mixing it with the lemon juice, it lasts up to three weeks.
Ingredients
2 tablespoons dried culinary lavender buds
1 cup raw, light-flavored Just Iowa honey (wildflower)
1 cup freshly squeezed lemon juice (about 4–6 large lemons)
4 cups cold filtered water (divided)
Ice cubes and lemon slices for serving
Preparation
Simmer the base: In a small saucepan, combine 2 cups of the filtered water and the 1 cup of honey. Heat over medium heat for 5 to 10 minutes until it just begins to lightly simmer and the honey is entirely dissolved.
Infuse the lavender: Stir in the dried lavender buds. Let the mixture simmer gently for 2 to 3 minutes, then remove the pan completely from the heat source. Cover with a lid and let it steep for 20 minutes so the floral oils release into the syrup.
Strain and chill: Set a fine-mesh strainer over a bowl or jar and pour the syrup through to catch and discard the spent lavender buds. Place the smooth syrup in the refrigerator to cool for at least an hour.
Mix the lemonade: In a large serving pitcher, combine your chilled lavender-honey syrup, the fresh lemon juice, and the remaining 2 cups of cold filtered water. Stir thoroughly. [1, 2]
Serve: Pour over glasses packed with ice and top with a fresh lemon wheel or a decorative lavender sprig.
Pro-Tips for Perfect Lemonade
How to make it purple: Real lavender infused in honey yields a golden-pink tint rather than a bright purple color. To get a vibrant purple naturally, steep a teaspoon of dried butterfly pea flower tea into the hot water with your lavender. The acid from the lemon juice will instantly turn the blue tea into a striking, gorgeous violet.
Avoid over-steeping: Do not leave the lavender buds in the hot syrup for longer than 30 minutes, or the mixture can begin to take on a bitter, medicine-like flavor.