Iced Lavender Lemonade Mint (Printable)

Floral lemonade infused with lavender and fresh mint offers a cool, refreshing springtime beverage.

# What You Need:

→ Lavender Syrup

01 - 1 cup water
02 - 1 cup granulated sugar
03 - 2 tablespoons dried culinary lavender

→ Lemonade

04 - 1 cup freshly squeezed lemon juice (approximately 5-6 lemons)
05 - 4 cups cold water
06 - 1/2 cup lavender syrup
07 - 1/3 cup fresh mint leaves, plus extra for garnish
08 - Ice cubes as needed

→ Garnish

09 - Lemon slices
10 - Fresh mint sprigs

# How To Make It:

01 - In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring continuously until sugar dissolves completely.
02 - Add 2 tablespoons dried culinary lavender to the syrup, stir well, and remove from heat. Cover the saucepan and allow to steep for 10 minutes to extract lavender flavor.
03 - Pour the syrup through a fine mesh sieve, pressing gently to capture all liquid while removing lavender solids. Allow the syrup to cool to room temperature.
04 - In a large pitcher, combine 1 cup freshly squeezed lemon juice, 4 cups cold water, and 1/2 cup cooled lavender syrup. Stir thoroughly to integrate all components.
05 - Add 1/3 cup fresh mint leaves to the pitcher and gently muddle with a wooden spoon to release aromatic oils without bruising the leaves excessively.
06 - Fill individual glasses with ice cubes, pour lavender lemonade, and garnish with lemon slices and fresh mint sprigs. Serve immediately or refrigerate until service.

# Expert Tips:

01 -
  • Beautifully balanced flavor with floral lavender, bright lemon, and cooling mint
  • Quick and easy to prepare in just 20 minutes
  • Naturally vegan and gluten-free, suitable for most dietary needs
  • Contains no major allergens, perfect for serving to guests
  • Easily customizable to your preferred sweetness level
  • Makes a stunning presentation for special occasions
02 -
  • Adjust the lavender syrup to taste for a sweeter or more floral flavor—start with less and add more as needed
  • Always use food-grade culinary lavender, never decorative varieties which may be treated or too pungent
  • If sensitive to ingredients, verify that the dried lavender is free from cross-contamination
  • The lavender syrup can be stored in the refrigerator for up to one week in an airtight container
  • For best flavor, use freshly squeezed lemon juice rather than bottled
  • Chill your glasses in the freezer for 15 minutes before serving for an extra-cold presentation
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