Lavender Lemonade Recipe

This breathtakingly beautiful lavender lemonade is so easy to make and tastes delicious. I think it’s a tie between this one and rose lemonade as to which one is prettier!

This is a perfect non alcoholic drink to serve on a special occasion, or if you just want to make yourself something special. If making for a crowd, simply increase the servings. It looks so pretty served in a jug.

I must admit, I had to try this a few times to get it right. When my lavender arrived I was so excited to try it that I may have gone a little overboard.

Note to self: lavender is strong. My advice: use it sparingly.

I finished off this mocktail recipe with my lemon ice blocks, which worked perfectly. I have also heard of people freezing lavender inside ice blocks, but as stated above, lavender is strong, so proceed with caution if you try this.

Once I got it right it came up beautifully.

Some advice around sweeteners. I always try to make my mocktail recipes as healthy as possible, so I avoid artificial sweeteners where I can. However, there are some recipes, like this one, that really do need that extra bit of sweetness.

In this recipe I used monk fruit sweetener, but Stevia can also be used if you prefer. Organic raw honey also gives a lovely flavour, but be aware of the colour. With it’s deep yellow colour it will likely change the final colour of the drink. Date syrup is perfect to sweeten almost anything, but again, be wary of the colour.

Ok – lets get to the lavender lemonade recipe!

Lavender Lemonade

5 from 1 vote
Recipe by The Mindful Mocktail Difficulty: Easy


Prep time


Cooking time



An easy to make crowd pleaser that even kids will love.


  • 2 tsp dried lavender

  • 2 tsp sweetener

  • 2 tbsp lemon juice

  • 250 ml boiling water

  • 2 cups sparkling water


  • To make the lavender syrup (see note 1).
    Place the lavender, sweetener and water in a small saucepan and bring to a gentle boil.
    Turn to very low, so the water is just steaming. Leave until the colour has faded out of the lavender (about 7-8 minutes). Strain and leave to cool.
  • Add 2 tbsp lavender syrup and 2 tbsp lemon juice to a glass.
  • Top with sparkling water.
  • Add ice and garnish.

Recipe Video


  • Note on sweetener: I used Stevia for this, but monk fruit sweetener would also work well. Honey can be used, but it will change the colour of the drink and you might lose the purple colour.
  • Note on infusing: for the ease of making this video I infused in a bowl, but you will get a much better result infusing in a saucepan. The water cools quite quickly in the bowl which means not all the flavour and colour is removed from the lavender. Simply add the above ingredients to a small saucepan and simmer on very low for about 10 minutes, or until the colour is removed from the lavender.
  • Note on fresh lavender: this will also work using fresh lavender, but you will need to double the quantity. Make sure whatever you use is edible and hasn’t been sprayed with any pesticides.

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