Monte-Bellaria Lavender Lemonade



For a wonderful, refreshing summer time beverage, this lavender lemonade can’t be beat. It is both sweet and savory, picking up a uniquely delicious herbal boost from the lavender buds. As with many lavender recipes, the secret to getting a beautiful flavor is to steep the lavender buds for at least 20 minutes before straining them out and retaining the syrup. To give the lemonade a citrus zing, use a Eureka or Lisbon lemon rather than a Meyer lemon—which tends to be too sweet for this recipe.



Simple Syrup

2 cups              Sugar

2 cups              Water


2 Tbsp              Monte-Bellaria Culinary Lavender

2                      Eureka or Lisbon Lemons, juiced

6 cups              Water

For Serving:

1                      Lemon for serving slices


  1. Make a simple syrup by heating water and sugar just until sugar is completely dissolved.
  2. Add culinary lavender buds and steep for 20 to 30 minutes. Strain the buds and discard; reserve the lavender syrup.
  3. Add cooled lavender simple syrup, the juice of two lemons and six cups of water to a half-gallon glass pitcher.
  4. Chill and serve with additional slices of lemon.

Makes ½ gallon of Lavender Lemonade.

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