Looking for some additional ways to use our lavender flowers, I came across several pictures of lavender lemonade! Lavender makes such a pretty drink! So, I did some research on how to make the lavender syrup. The lavender color of the syrup is enhanced with the addition of a few blueberries.
The simple syrup is so easy to make. This recipe uses fresh lavender buds but dried lavender buds
could be used, too. (You can purchase these from Amazon by clicking on the link. We will receive a small portion of any sale at no cost to you. Thanks for supporting our website.) You would probably want to substitute 1 teaspoon of the dried lavender. This recipe makes lemonade with just a hint of lavender. You can add more but there is a fine line between a lovely subtle hint of lavender and a taste reminiscent of a fine milled soap!
With the addition of the lavender and the blueberries, it makes this drink extra special. Anyone can do this. Just imagine this lovely lavender lemonade at a tea party or for a bridal shower.
Sparkling Lavender Lemonade
Pour 1 cup fresh lemon juice into a pitcher.
Mix in 1/2 cup lavender syrup.*
Add 2 cups of club soda and stir well.
Pour into glasses filled with ice.
Garnish with lemon slices, lavender sprigs, or lavender ice cubes.**
If you want to increase the quantity, the proportions are – 4 parts soda, 2 parts lemon juice, and 1 part lavender syrup. Adjust the sweetness to your liking by adding more of the syrup.
*How To Make Lavender Syrup
1 cup sugar
1 cup water
1 Tblsp. fresh lavender buds
2 Tblsp. Fresh blueberries (for color)
Place all ingredients into a small saucepan and bring to a boil, stirring constantly until the sugar dissolves. 
Mash the blueberries with a spoon.
Turn the heat down to low and simmer for 1o minutes.
Switch the heat off and allow to cool.
Pour the syrup, lavender, and blueberries into a sieve over a bowl. Gently press the berries and lavender to release any remaining liquid. Discard the berry skins and lavender captured in the sieve.
Little pieces from the lavender buds will still remain.
To filter out the small pieces, pour the syrup into a glass container fitted with a coffee filter.
(I cut the filter top down to fit the size of a small funnel.)
After the lavender syrup had been filtered, a little bit of gel food coloring was mixed into it creating a deep lavender color. This can be stored in the fridge for up to 3 weeks.
You can also use this lavender syrup to make a beautiful Lavender Martini. A recipe for that cocktail can be found here ►from Vianney at Sweet Life.
Lavender Ice Cubes
For these ice cubes, you will need an ice cube stick tray
, distilled water, and fresh lavender stems with flowers. (We are an Amazon affiliate and will receive a small percentage of any sale at no cost to you if purchased from this link. Thanks for supporting this site!)
The lavender flower buds and stems were simply placed in the ice cube stick tray and distilled water***(see below) was poured over them filling the openings half full. Then, they were placed in the freezer and allowed to freeze. More water was poured over the frozen flower and cube sticks, filling the cavities.
Be forewarned, these silicone trays are very pliable, which means on your way to the freezer, you may spill half of the water! Place a tray or something solid underneath the silicone tray to save yourself a cleanup!
***Well, I knew that distilled water makes clear ice cubes. Water from the faucet usually makes cloudier ice cubes. After checking the lavender ice cubes I made, a little more research was done and the “all knowing” says to boil the distilled water, too! Seems I remember using distilled water for ice cubes before and not having to do that… Anyway, if you want your cubes really crystal clear, boil the distilled water first! I will be doing that next time.
How To Make Sparkling Lavender Lemonade easy, beautiful, and delicious!
