Iced Lavender Lemonade Mint (Print Version)

Chilled lemon drink infused with floral lavender and fresh mint for a refreshing, aromatic experience.

# Ingredient List:

→ 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 5-6 lemons)
05 - 4 cups cold water
06 - 1/2 cup lavender syrup
07 - 1/3 cup fresh mint leaves, plus additional for garnish
08 - Ice cubes

→ Garnish

09 - Lemon slices
10 - Fresh mint sprigs

# How to Make:

01 - In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
02 - Add 2 tablespoons dried culinary lavender to the hot 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. Allow the syrup 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 blend.
05 - Add 1/3 cup fresh mint leaves to the pitcher and gently muddle with a wooden spoon to express the mint oils and flavor without crushing the leaves.
06 - Fill serving glasses with ice cubes and pour the lavender lemonade evenly. Garnish each glass with lemon slices and fresh mint sprigs.
07 - Serve immediately while cold, or refrigerate the pitcher until ready to serve. Best consumed within 24 hours.

# Expert Advice:

01 -
  • It tastes elegant enough to serve guests but simple enough to throw together on a Tuesday afternoon.
  • The lavender syrup becomes your secret weapon for other drinks and desserts all season long.
  • Fresh mint adds a cooling sensation that makes you feel like you're doing something special for yourself.
02 -
  • Using decorative lavender instead of culinary-grade will make your drink taste like soap—learn this from my mistakes, not your own.
  • Muddling the mint gently is the entire trick between a flat drink and one that tastes like a spring garden.
  • The syrup keeps for two weeks in the fridge, so make extra and use it to sweeten iced tea, sparkling water, or drizzle over vanilla ice cream.
03 -
  • Squeeze your lemons the night before and refrigerate the juice so it's ice-cold when you mix the final drink, which intensifies the brightness.
  • Always taste the finished lemonade before serving guests because everyone's preference for sweetness and floral intensity is different, and a quick adjustment takes thirty seconds.
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