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This draws on the culinary lavender traditions of Provence, where dried lavender buds are steeped into a honey syrup rather than added directly to the drink, so the floral flavor stays delicate instead of turning soapy or overpowering. Balanced with fresh lemon juice, it reads like an elevated, café-worthy take on classic lemonade.
Per serving
85kcal
Calories
23g
Carbs
21g
Sugar
Prep Time
10 min
Cook Time
5 min
Servings
4 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a small saucepan, combine the water, honey, and dried lavender buds.
Warm gently over low heat, stirring until the honey dissolves, without letting it boil.
Remove from heat and let the lavender steep for 15 minutes.
Strain the syrup through a fine sieve into a jar, discarding the lavender buds, and let cool completely.
Fill glasses with ice.
Add the fresh lemon juice and 2-3 tablespoons of the cooled lavender honey syrup to each glass.
Top with cold water or sparkling water and stir well.
Garnish with a small sprig of fresh lavender or a lemon slice.
Don't Oversteep the Lavender: More than 15-20 minutes can pull out a bitter, soapy flavor from the buds, so remove them promptly once steeped. Use Culinary-Grade Lavender: Buds sold for cooking are food-safe and free of pesticides, unlike lavender sold for crafts or sachets. Make the Syrup in Batches: The lavender honey syrup keeps well for over a week, so making extra means lemonade is ready in seconds.
Look for dried culinary lavender buds at spice shops, specialty grocery stores, or online - make sure the packaging specifies it's food-grade, since craft-grade lavender may be treated with chemicals.
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