Iced Lavender Lemonade Mint (Print Version)

Floral lemonade infused with lavender and fresh mint, perfect for a refreshing springtime drink.

# What You Need:

→ Lavender Syrup

01 - 1 cup water
02 - 1 cup granulated sugar
03 - 2 tablespoons dried culinary lavender

→ Lemonade

04 - 1 cup freshly squeezed lemon juice, approximately 5 to 6 lemons
05 - 4 cups cold water
06 - 1/2 cup lavender syrup, cooled
07 - 1/3 cup fresh mint leaves, plus additional for garnish
08 - Ice cubes

→ Garnish

09 - Lemon slices
10 - Fresh mint sprigs

# How-To Steps:

01 - In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring continuously until sugar dissolves completely.
02 - Add 2 tablespoons dried culinary lavender to the syrup, stir gently, and remove from heat. Cover the saucepan and allow to steep for 10 minutes.
03 - Pour the lavender syrup through a fine mesh sieve to remove all lavender solids. Transfer the strained syrup to a bowl and allow to cool to room temperature.
04 - In a large pitcher, combine 1 cup freshly squeezed lemon juice, 4 cups cold water, and 1/2 cup cooled lavender syrup. Stir thoroughly to integrate all components.
05 - Add 1/3 cup fresh mint leaves to the pitcher and gently muddle with a wooden spoon to release essential oils and flavor.
06 - Fill serving glasses with ice cubes and pour the lavender lemonade into each glass. Top with lemon slices and fresh mint sprigs as garnish.
07 - Serve immediately while chilled, or refrigerate the pitcher until ready to serve.

# Expert Advice:

01 -
  • The lavender syrup takes just 10 minutes to make and transforms ordinary lemonade into something your guests will actually remember.
  • It's naturally vegan and gluten-free, so you're not sacrificing flavor for dietary needs.
  • Fresh mint brings this drink alive with a cooling sensation that feels like summer in a glass, even on the first warm day of spring.
02 -
  • Decorative lavender from craft stores can have pesticides or treatments that make it unsafe to eat—always check the label and buy from the tea or baking section of a grocery store or specialty shop.
  • The steep time for lavender matters more than you'd think; over-steeping for even five extra minutes turns it soapy and harsh, so set a timer if you tend to get distracted.
03 -
  • Make the lavender syrup in batches and store it in pretty bottles—it becomes a gift that friends actually use, not something that sits in a closet.
  • Fresh mint wilts quickly, so pick and wash it just before making the drink, and always muffle gently rather than crush, which releases chlorophyll and turns everything a muddy color.
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