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sprigs of lavender next to glasses of lemonade

Blueberry Lavender Lemonade

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5 from 76 reviews

This easy Blueberry Lavender Lemonade has just the right amount of floral notes from the lavender that perfectly compliment the lemon and blueberry. This drink has a beautiful layered effect that is easy and makes a lovely presentation.

  • Total Time: 2 hours 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Lemonade

  • 1 cup Water
  • 1 cup Granulated Sugar
  • 1 1/2 cups Lemon Juice
  • 5-6 cups additional Water (enough water to yield 2 quarts of lemonade)

For the Blueberry Lavender Syrup

  • 1 1/2 cups Blueberries (fresh or frozen)
  • 1/2 cup Granulated Sugar
  • 1 Tbsp dried culinary Lavender buds

Instructions

  1. First, make the lemonade.
  2. In a small saucepan on medium high heat, add the 1 cup of water and 1 cup of granulated sugar and bring to a simmer. Let it cook for 5 minutes or so to reduce a little. Remove from heat and set aside.
  3. Juice your lemons until you have about 1 1/2 cups of lemon juice.
  4. Add the lemon juice to a pitcher that holds at least two quarts.
  5. Add the sugar and water mixture to the pitcher and stir.
  6. Add enough additional water to the pitcher to equal 2 quarts (or 8 cups).
  7. Refrigerate the lemonade while you make the blueberry lavender simple syrup.
  8. Now, make the syrup.
  9. In a medium sized saucepan over medium heat, add the 1 1/2 cup of blueberries and the 1/2 cup of sugar and the 1 Tbsp of lavender and stir to combine.
  10. Cook for about 3 to 5 minutes, until the blueberries begin to burst.
  11. Use a potato masher to break up the berries and release the juice.
  12. Once the berries are broken up, let the mixture simmer for another 3 to 5 minutes.
  13. Place a mesh strainer over a bowl and pour the blueberry mixture into it.
  14. Using the potato masher or the back of a spoon, press on the blueberries to squeeze out as much juice as you can.
  15. Remove the mesh strainer from the bowl and pour the syrup from the bowl into a container with a lid and refrigerate to cool.
  16. Once the syrup and the lemonade are cooled, remove from the fridge and pour four 16 ounce glasses of lemonade.
  17. Into each glass, slowly pour in about 1/4 cup of syrup. The syrup will sink to the bottom and create a layered or ombre effect. Enjoy!

Notes

If you like, you can use smaller glasses to serve more people, just use a little less syrup in each glass.

You don't have to do the layered effect, you can just pour the syrup into the pitcher of lemonade and give it a good stir.

Leftover syrup can be used in cocktails or as an ice cream topping.

Nutrition

  • Serving Size: 1
  • Calories: 339
  • Sugar: 82
  • Sodium: 98
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 88
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 0

Find it online: https://thecoppertable.com/blueberry-lavender-lemonade/