Experimenting With Food: Lavender Lemonade

I’ll be experimenting with food to expand my culinary tastes and skills. Here’s something I want to try:

Lavender Lemonade


  • 4 Tbsps (1/4 cup) culinary lavender*
  • 2 Cups boiling water
  • 2/3 Cup sugar
  • 1 1/2 Cups fresh lemon juice (about 8 lemons)
  • 2 Cups cold water


  • Steep the lavender in 2 cups of boiling water for 15 minutes.
  • Strain through a fine-mesh sieve and discard the lavender.
  • Place the lavender tea and the sugar in a small saucepan and set over high heat, stirring until the sugar dissolves
  • Remove from heat and let cool to warm.
  • Stir in the lemon juice and the cold water. (Add more to taste***.)
  • Serve over ice.

Makes about 6-8 cups depending on how dilute you want it.

* Culinary lavender is lavender harvested for the purposes of cooking/eating. Please don’t buy the perfumed air-freshening kind because that is going to be utterly gross.

** You don’t have to put it over heat, but I do this because I’m impatient and want the sugar to dissolve faster and completely).

*** I prefer to keep mine on the concentrated side because I like to mix it with seltzer water when I serve it.

h/t Soya Suicide. “Early 20’s. Aromantic asexual. Agnostic. Nihilist. Misanthrope. Living hedonistic in the USA.”


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