Photography by Tessa DeLine.

Combine two of summer’s best flavors in this light and refreshing beverage.  Be sure to use organic or food-grade lavender flowers. Your lemonade may be a light yellow to a lovely shade of purple in color depending on the variety of the lavender and how long you steep the flowers. Lavender is a less-is-more type of ingredient; the longer it stands, the more pronounced the lavender flavor will be.


6-7 cups water

1 cup sugar

1-1/2 cups fresh-squeezed lemon juice (about 6 large lemons)

1 ½-2 tablespoons dried lavender flowers


In a medium-size saucepan, bring 2 cups of water and the sugar to a boil. Remove from the heat; add lavender. Cover and let stand for 1 ½-4 hours. Strain and discard lavender. Stir in lemon juice and remaining water. Chill and serve over ice. Garnish with lemon wedges and lavender springs.

Servings:  6

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