Fruity, refreshing, and fragrant, this blueberry lavender lemonade is perfect for any occasion. It’s great for summer BBQs, birthday parties, and more! While it’s a thirst quencher in the summer, I love sipping on this lavender lemonade all year round.
A fun and delicious twist on a classic lemonade, this blueberry lavender lemonade is a crowd-pleasing drink that everyone will want seconds of.
Why You’ll Love This Recipe
- It is so easy to make with a few simple ingredients. You can even buy lavender syrup if you do not want to make it from scratch.
- You can make it with fresh or frozen blueberries, so you can enjoy it year-round.
- You can make it ahead of time, making it perfect for parties!
Ingredients You’ll Need
- lavender syrup — to make lavender syrup, you need water, granulated sugar, and culinary-grade lavender buds.
- blueberries — you can use fresh or frozen blueberries.
- lemons — you can’t make lemonade without lemons! Feel free to add more if you want it to be more tart. Fresh lemon juice is preferred over store-bought bottled lemon juice as it tastes more fresh.
- water — I use filtered water. You can also use sparkling water for bubbly lemonade.
How to Make Blueberry Lavender Lemonade
- In a small pot, combine the lavender, sugar, and water over medium heat. Stir as you bring the syrup up to a simmer to make sure the sugar dissolves.
- Simmer for 2 minutes and then remove the lavender syrup from the heat and let it steep for 10 to 25 minutes, depending on how strong you’d like the syrup to taste.
- Strain the mixture into an airtight container. Let cool to room temperature before transferring to the fridge to chill.
- To a large pitcher, add the chilled lavender syrup, lemon juice, and blueberries. If you desire, muddle the blueberries in the pitcher beforehand to release blueberry juices.
- Add 4 to 5 cups of water, depending on how strong you’d like the lavender lemonade to be.
- To serve, I like to add additional blueberries and lemon slices along with some ice.
Recipe Tips and Notes
- Muddling the blueberries will release the blueberry flavor.
- Sometimes, I prefer frozen blueberries in place of ice cubes so the ice doesn’t dilute the lemonade.
- I love swapping regular water for sparkling water for a bubbly drink. However, if you want to make this ahead of time, don’t use the bubbly water, as it’ll go flat in the fridge.
- Don’t skip straining the syrup, as the lavender buds won’t be very appetizing in your lemonade.
- You can also cook your blueberries with the lavender syrup for more blueberry flavor.
- I like to garnish with some lavender for a prettier presentation.
Make Ahead Tips
- Make ahead: You can make the lavender syrup ahead of time and store it in the fridge for up to 3 weeks in an airtight container. You can also make the blueberry lavender lemonade 3 days ahead of time and keep it in an airtight container in the fridge. Do not add ice.
- Freezer: You can freeze lemonade in ice cube trays for another day.
Blueberry Lavender Lemonade
Fruity, refreshing, and fragrant, this blueberry lavender lemonade is perfect for any occasion. It's great for summer BBQs, birthday parties, and more! While it's a thirst quencher in the summer, I love sipping on this lavender lemonade all year round.
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Servings: 6 servings
Ingredients
For the Lavender Syrup
- 1 cup water
- 1 cup granulated sugar
- 2 tbsp culinary-grade dried lavender
For the Lemonade
- ¼ cup blueberries, fresh or frozen, more for serving if desired
- 1 cup lemon juice
- 4-5 cups water
- 5-6 lemon slices, more for serving if desired
- ice, if desired for serving
Instructions
- In a small pot, combine the lavender, sugar, and water over medium heat. Stir as you bring the syrup up to a simmer to make sure the sugar dissolves.
- Simmer for 2 minutes and then remove the lavender syrup from the heat and let it steep for 10 to 25 minutes, depending on how strong you’d like the syrup to taste.
- Strain the mixture into an airtight container. Let cool to room temperature before transferring to the fridge to chill.
- To a large pitcher, add the chilled lavender syrup, lemon juice, and blueberries. If you desire, muddle the blueberries in the pitcher beforehand to release blueberry juices.
- Add 4 to 5 cups of water, depending on how strong you’d like the lavender lemonade to be.
- To serve, I like to add additional blueberries and lemon slices along with some ice.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 167kcal | Carbohydrates: 45g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 172mg | Fiber: 3g | Sugar: 37g | Vitamin A: 26IU | Vitamin C: 64mg | Calcium: 32mg | Iron: 1mg
More Drinks to Try
- Iced Matcha Latte
- Vietnamese Iced Coffee
- Homemade Banana Milk
- Strawberry Matcha Latte
- Taro Milk Tea
- Hong Kong Iced Tea
- Frozen Fruit Smoothie Without Yogurt
- Brown Sugar Latte
Other places to connect with me
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