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Lavender Lemonade Recipe

Enjoy the floral flavor of lavender by infusing in lemonade.

From "Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion"
July / August 2018

  • Lavender infused in hot water creates the pink base for this lovely lemonade.
    Photo by Erin Kunkel

Yield: 6 servings

A mild, light honey sweetens this lavender-infused lemonade, creating a refreshing drink for your summer gatherings. Make it ahead, and store it in a covered pitcher in the fridge for up to 1 week.


• 6 cups water
• 1/2 cup light-colored, raw honey
• 1/3 cup dried lavender, or about 1 cup fresh
• 1 cup fresh lemon juice, strained
• Ice, for serving


1. Warm the water and honey in a pot over medium-high heat until the honey dissolves.

2. Gently crush the lavender with a mortar and pestle or in a bowl with a meat tenderizer. Add the crushed herb to the pot, then remove pot from heat.

3. Cover, refrigerate, and steep for 2 hours.

4. Strain liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice.

For more about homemade herbal drinks, see:

Herbal Beverages from Your Summer Garden
Garden-Fresh Gin and Tonic

Reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion, © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Danielle is also the author of the blog Against All Grain.

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