Blueberry Lavender Lemonade (Print)
Vibrant drink with blueberries, lavender, and zesty lemon. Naturally sweetened for summer refreshment.
# Ingredients:
→ Main Ingredients
01 -
2 cups (300 g) fresh blueberries, or thawed frozen blueberries
02 -
2 tablespoons dried food-grade culinary lavender
03 -
1 cup (240 ml) freshly squeezed lemon juice (approximately 6–8 lemons)
04 -
¾ cup (180 ml) honey or granulated sugar, adjustable to taste
→ Liquids
05 -
6 cups (1.4 litres) water, divided (2 cups for syrup, 1 cup for berries, 3 cups for dilution)
→ For Serving
06 -
Ice cubes, as needed
07 -
Fresh blueberries, lemon slices, and lavender sprigs for garnish
# Steps:
01 -
Combine 2 cups (480 ml) water with honey or sugar in a medium saucepan. Warm over medium heat, stirring until sweetener dissolves completely. Add dried lavender, cover the saucepan, and remove from heat. Allow to steep for 30 minutes. Strain the syrup through a fine-mesh strainer, discarding solids. Let cool to room temperature.
02 -
In the same saucepan, combine blueberries and 1 cup (240 ml) water. Simmer gently over medium heat until berries are softened and have released their juices, about 5 minutes. Transfer mixture to a blender and blend until smooth. Pass the puree through a fine-mesh strainer to remove skins and seeds.
03 -
In a large pitcher, combine the cooled lavender syrup, blueberry puree, and freshly squeezed lemon juice. Stir until well mixed. Add the remaining 3 cups (720 ml) cold water and blend thoroughly. Taste, then adjust sweetness or acidity by adding more honey or lemon juice if needed.
04 -
Cover and refrigerate the lemonade for at least 2 hours to allow flavors to meld and the colour to develop fully.
05 -
Serve over ice in glasses, garnishing each with additional blueberries, lemon slices, and a sprig of lavender as desired.
# Additional Notes:
01 -
For a stronger lavender flavor, extend the steeping time up to 45 minutes but taste periodically to prevent bitterness.