Yum, yum, yum!!! This lavender lemonade recipe is an elevated version of the typical lemonade if I do say so myself. All of the flavors in this lemonade make for such a rich, deep, caramel-like drink that is super delicate and warm (even when cold). Each of the four ingredients of the lavender-infused lemonade fuse together to create the palate-pleasing sip! A whiff of the enticing aroma of dried lavender blooms is alluring. While the rejuvenating fragrant freshness of lemons is taken a notch up by roasting, giving the citrus fruit an incredible bright sweetness. The cane syrup adds a layer of bold toffee-like depth to the glorious floral and fruity flavors.
- Dried Lavender Flowers- their sweet fragrance, floral herb-like pungent taste, and mellow earthy undertones elevate the drink exquisitely. English lavender is considered the sweetest type.
- Lemons- this lavender lemonade recipe roasts the juicy yellow fruit to give the mouth a refreshing flavor blast.
- Cane syrup- gives a deep toasty caramel sweetness to the lemonade while balancing the lemon’s sourness brilliantly.
- Cane sugar- produced from sugarcane, has a fruity, bold taste dissimilar to white sugar.
What is Lavender Lemonade?
To put it simply, lavender lemonade is lemonade packed with enchanting dried lavender flower flavor. When picking the lavender for lemonade, always use the edible dried blooms. If using the fresh flowers, make sure they are chemical-free and rinsed thoroughly.
A basic lemonade is a sweet & sour drink. It combines the juice of freshly squeezed lemons, along with sugar and water. At times, instead of adding the cold water and sugar granules directly into the pitcher, they are made into a thin syrup on the stovetop and then added to the lemon juice.
Now, in the case of lavender lemonade, the dried lavender flowers are soaked in a bowl of hot water to extract their beautiful floral taste. This flavorful extracted liquid is strained and combined with lemon juice, syrup, and/or sugar.
Some history behind lavender lemonade
Lemonade has been a family favorite. A pitcher full of refreshing lemonade is always ready whenever I prepare a lavish spread, especially during spring or summer. The desire to give the classic lemonade my unique touch of flavor led me to create this roasted lavender lemonade recipe. I wanted to preserve the refreshing feel of the drink while infusing some depth of flavor. The delicate floral notes of lavender just did the trick. Regular sugar didn’t work out the depth I was seeking. Hence I opted for a pure syrup.
How do you make a lavender drink?
Begin by steeping the dried lavender for 5-10 minutes, and then strain the liquid into a pitcher. Stir in the juice and strained pulp of the roasted lemons, followed by the cane syrup and cane sugar. Once the sugar dissolves completely, your drink is ready.
Pour it into a glass and sip while warm. Alternately, drop a few ice cubes into the lavender-infused lemonade and enjoy a chilled beverage.
- Preheat the oven to 425 F. Also, line a baking sheet with parchment paper and keep it aside.
- Cut the lemons in half (breadth-wise) and place them on the lined baking sheet, cut-side downwards. Leave some gap between each piece.
- Place the baking sheet in the preheated oven. Roast for 15 minutes at 425 F. At 6-7 minutes intervals, remove the sheet from the oven and drain the juice (released by the lemons) into the pitcher.
- Meanwhile, boil the water, pour it into a bowl, and add the dried lavender flowers. Cover & keep aside to steep for 5-10 minutes. Then, strain the liquid into the pitcher through a mesh sieve.
- Scoop out the pulp of the roasted lemons and add to the sieve (placed on top of the pitcher). Using a spoon, press and extract all the juices from the pulp. Discard the mushy solids.
- Stir in the cane syrup and cane sugar. Keep stirring till the sugar completely dissolves.
- Serve warm or chilled.
How to roast lemons
Roasting the lemons enhances not only the lemon flavor but caramelizes the natural sugars that occur within the fruit....the result is divine. When roasting, check on them about halfway through because they will start to release juice. You can pour it straight into the pitcher and save it for later.
How to garnish Roasted Lavender Lemonade
The little flowers are edible and deliver amazing flavor when infused but not all dried lavender is pleasing to taste and there are several different varieties of lavender. I highly recommend tasting a bud before adding it to your drink to see if it is something you will like. Another option, of course, is to use fresh lavender if that is something you are able to source.
- Lavender Lemonade with Agave- The sweetening ingredient ‘cane syrup’ or ‘cane sugar’ can be substituted with agave nectar. This vegan sweetener is available in three varieties- light, amber, and dark offering mild, medium, and strong caramel flavor, respectively. Compared to honey, it has a thinner consistency and a more neutral taste.
- Lavender Lemonade with Honey- The thick golden honey is another alternative to cane syrup/sugar. Its bold, sweet taste and warming effect gives the lemonade a wonderful taste. Both honey and agave are sweeter than sugar. Therefore, mix them little by little to reach the desired sweetness.
Watch me make it here:Print
Not your average lemonade, roasting the lemons makes for a super special, caramelized beverage. Cane syrup takes this lemonade over the top and enhances the flavors even more.
6 cups water, hot
4 tablespoons dried lavender flower
4 large lemons
½ cup cane syrup
½ cup cane sugar
- Slice lemons in half and place cut side down on a baking sheet lined with parchment paper. Roast the lemons in the oven at 425 degrees for 15 minutes. Check on them about halfway through to drain the lemon juice (save it for the lemonade). Let cool.
- Bloom the lavender in hot water for 5-10 minutes. Strain into a pitcher. Juice lemons to separate juice from seeds. Alternatively, scoop lemon pulp into a bowl, remove seeds, then add to pitcher. Add cane syrup and cane sugar, stirring until sugar is dissolved. Chill or enjoy warm.
- Prep Time: 5 minutes
- Cook Time: 15 minutes