Lavender Lemonade Recipe

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


  • 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


  • Warm the water and honey in a pot over medium-high heat until the honey dissolves.
  • 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.
  • Cover, refrigerate, and steep for 2 hours.
  • 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 GardenGarden-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.

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.

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