This gorgeous homemade Blueberry Lavender Lemonade is the perfect summer refresher. The perfect balance of sweet and tart, loaded with fresh blueberries. Easy to make. It's a delicious crowd-pleaser at the next bbq and takes less than 15 minutes to make.
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This blueberry lavender lemonade gets a lot of its sweetness from the natural sugars in the blueberries, but we also add some granulated sugar to balance the tartness of the lemons just a bit more. Depending on the sweetness of your berries you'll want to adjust accordingly.
Looking for ways to use up extra BOGO blueberries? Be sure to check out our vegan Blueberry muffins and our Blueberry Almond copycat bars recipes. Looking for more lavender recipes featuring that floral hint of lavender. Try our lavender extract, lavender simple syrup and vegan lavender ice cream recipes.
Why This Recipe Works
- An easy twist on a summer time favorite.
- Simple lemonade ingredients you already have. Just pick up edible lavender.
🍋Ingredients
- Lavender - use culinary grade lavender (specifically Lavandula angustifolia). Other varieties, like Lavandula stoechas or ornamental hybrids, are not recommended for ingestion due to their camphor content, which can cause bitterness and may be mildly toxic when consumed in large quantities. Dried is preferred but fresh can be used in a 2:1 ratio if its clean, pesticide free and culinary-grade.
- Blueberries - fresh or frozen
- Lemons - the tartness and flavor will vary by the variety of lemons you use. Meyer lemons are less tart than Lisbon lemons, which are regular lemons you’ll find at the store.
- Sugar - adjust per desired level of sweetness. granulated sugar to sweeten up the fruity syrup.
Purchasing culinary lavender ensures your lavender has a distinctive sweet yet floral note. Also, it doesn’t give you a soapy taste associated with bath, beauty and candle products. You can purchase culinary lavender from a number of online retailers. Some we like: The Spice House and Penzey.
Lemonade Variations
- Berries - You can use blackberries instead of blueberries.
- Herbs - If you don’t like lavender can substitute mint or basil.
- Adding a splash of your favorite spirit like Vodka or Presecco for a Mimosa.
- Add more or less sugar depending on your desired sweetness.
Step By Step Instructions
Make Blueberry Lavender Syrup
Step 1: In medium saucepan, combine water, blueberries, lavender, and sugar. Place unlidded saucepan over high heat for 6 to 7 minutes to bring mixture to a boil. Reduce temperature to low. Allow syrup to simmer for 10 minutes, stirring occasionally.
Step 2: Turn heat off and leave blueberries and lavender to steep in syrup for 10 minutes. If you want a subtle lavender flavor, steep for at least 5 minutes until the blueberries have broken down and burst open. The mixture will thicken and be a deep purple hue. Gently crush any remaining whole blueberries with a spatula against the side of the pot.
Equipment Tip: If you don’t have a fine mesh strainer; you can use cheesecloth to strain the blueberry lavender syrup mixture.
Step 3: Into a wide-mouth pitcher or bowl, strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids or use to make delicious blueberry waffles or spoon over vegan yogurt.
Juice The Lemons
Step 4: Cut lemons in half and squeeze out lemon juice by hand or with citrus juicer of your choice to yield 1 cup.
Tip: Did you know if you microwave lemons they are easier to squeeze? Just warm them up for a few seconds or make sure they are room temperature.
Mix The Lemonade
Step 4: In a large pitcher, combine the blueberry lavender syrup, freshly squeezed lemon juice and cold water. Stir well to combine.
Step 5: Taste and adjust the sweetness or tartness to your preference, adding more sugar or lemon juice as needed.
Step 5: Taste and adjust the sweetness or tartness to your preference, adding more sugar or lemon juice as needed.
Chill & Garish
Step 6: Serve over ice, with lemon slices, fresh blueberries and a sprig of lavender.
Recipe FAQ’s
Yes, you can use frozen blueberries in this recipe. Just be sure to thaw them first and drain any excess liquid before adding them to the saucepan with the sugar and water.
Yes, you can. Adding the spirit of your choice. Suggestions include vodka, gin or white rum.
Tip: Lemonade can separate if left to sit. Simply stir before serving.
Storage
- To Store. Store in airtight container in the fridge. Store in the fridge for up to 3 days
- To Prepare in Advance. You can make the syrup ahead of time but wait to mix it all together until you're ready to serve it.
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
More Vegan Lemon Recipes
📖 Recipe
Blueberry Lavender Lemonade
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeEquipment
- 1 Small pot or saucepan
- 1 Fine Mesh Strainer
- 1 Pitcher
- 1 Citrus Juicer
Ingredients
Blueberry Lavender Simple Syrup
- 1 cup Blueberries - can use fresh or frozen
- 1 cup Granulated Sugar
- 1 cup Water
- 1.5 teaspoons Dried Culinary Lavender
Lemonade
- 1 cup Fresh lemon juice approximately 3 to 4 large lemons
- 5 cups Cold Water
Garnish
- Lemon slices
- Blueberries
- Lavender Sprigs
Instructions
Make Blueberry Lavender Syrup
- In medium saucepan, combine water, blueberries, lavender, and sugar. Place unlidded saucepan over high heat for 6 to 7 minutes to bring mixture to a boil. Reduce temperature to low. Allow syrup to simmer for 10 minutes, stirring occasionally.1 cup Blueberries, 1 cup Granulated Sugar, 1 cup Water, 1.5 teaspoons Dried Culinary Lavender
- Turn heat off and leave blueberries and lavender to steep in syrup for 10 minutes. If you want a subtle lavender flavor, steep for at least 5 minutes until the blueberries have broken down and burst open. The mixture will thicken and be a deep purple hue. Gently crush any remaining whole blueberries with a spatula against the side of the pot.
- Into a wide-mouth pitcher or bowl, strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
Juice The Lemons
- Cut lemons in half and squeeze out lemon juice by hand or with citrus juicer of your choice to yield ¾ cup.1 cup Fresh lemon juice
Mix The Lemonade
- In a large pitcher, combine the blueberry lavender syrup, freshly squeezed lemon juice and cold water. Stir well to combine.5 cups Cold Water
- Taste and adjust the sweetness or tartness to your preference, adding more sugar or lemon juice as desired.
Chill & Garish
- Serve over ice, with lemon slices, fresh blueberries and a sprig of lavender.Lemon slices, Blueberries, Lavender Sprigs
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Carol Diego
SO GOOD and easy to make !