Lavender Honey Lemonade Pitcher (Printable)

A floral, subtly sweet lemonade with honey and lavender, perfect for warm weather refreshments.

# What You'll Need:

→ Lavender Syrup

01 - 1 cup water
02 - 2 tablespoons dried culinary lavender
03 - 1/2 cup honey

→ Lemonade

04 - 1 cup freshly squeezed lemon juice (approximately 4-6 lemons)
05 - 3 cups cold water
06 - 1/4 cup honey, adjusted to taste
07 - Ice cubes as needed

→ Garnish

08 - Lemon slices
09 - Fresh lavender sprigs
10 - Mint leaves

# Directions:

01 - In a small saucepan, bring 1 cup water and dried lavender to a gentle simmer over medium heat. Remove from heat, cover, and allow to steep for 5 minutes.
02 - Strain the lavender flowers through a fine mesh strainer, returning the infused water to the saucepan. Stir in 1/2 cup honey until completely dissolved. Allow the lavender syrup to cool to room temperature.
03 - In a large pitcher, combine the cooled lavender syrup, lemon juice, remaining 1/4 cup honey, and 3 cups cold water. Stir thoroughly until all honey is fully dissolved.
04 - Taste the mixture and adjust sweetness or tartness by adding additional honey or lemon juice according to preference.
05 - Refrigerate the lemonade for a minimum of 1 hour before serving.
06 - Fill serving glasses with ice cubes and pour the chilled lemonade. Garnish with lemon slices, fresh lavender sprigs, or mint leaves as desired.

# Expert Tips:

01 -
  • Easy to make with just a handful of simple, natural ingredients
  • Beautiful floral aroma and delicate lavender flavor that's never overpowering
  • Naturally sweetened with honey for a refined, balanced taste
  • Perfect for spring and summer gatherings, bridal showers, or garden parties
  • Easily customizable—make it sparkling, add spirits, or adjust sweetness to your preference
  • Vegetarian and gluten-free, accommodating many dietary needs
02 -
  • Use freshly squeezed lemon juice rather than bottled for the best, brightest flavor
  • Taste your lemonade before chilling and adjust sweetness—cold beverages taste less sweet than room temperature ones
  • Strain the lavender thoroughly to remove all flower pieces and prevent a gritty texture
  • For stronger lavender flavor, increase the dried lavender to 3 tablespoons, but no more
  • Store leftover lemonade in the refrigerator for up to 3 days; stir before serving as honey may settle
  • Freeze leftover lemonade in ice cube trays to add to future batches without dilution
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