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Blueberry Lavender Lemonade merges the floral flavor of lavender with the sweetness of fresh blueberries in this delicious take on a classic lemonade! All of these flavors will rock your taste buds for the most refreshing drink, perfect on hot summer days!
For more drink ideas, try my peach iced tea and basil watermelon margaritas!
It’s finally summer and I could not be more excited to share all of the delicious recipes I’ve been making! This recipe is first on the list.
We’re taking fresh lemonade and merging it with a homemade blueberry lavender syrup that makes such a beautiful and delicious summertime drink. The floral notes paired with the tartness of the lemons and sweetness of the blueberries makes this such a fun way to enjoy summer’s bounty. Not to mention, the gorgeous color is everything!
What’s even better is that it’s so simple to make! It’s the perfect balance of sweet, fruity, and citrusy flavors all in one. Garnish with more blueberries and lemon wedges for the ultimate drink!
Table of Contents
Ingredients
(full list of ingredients and quantities listed in the recipe card)
Fresh Blueberries – you can use either fresh of frozen blueberries here! You’ll be cooking the berries down into a blueberry syrup so keep in mind that frozen berries tend to omit a little more water so it could take a few minutes longer to cook off all of the extra fluid.
Fresh Lemon Juice – freshly squeezed lemon juice makes the BEST homemade lemonade. It has the best flavor and isn’t processed like many of the store bought bottled brands. This recipe calls for 1 1/2 cups of fresh lemon juice, which was about 8 lemons for me. I used my lemon squeezer to get all of the juice, but you can use a juicer. Using fresh lemons is a must!
Sugar – we’re using plain ol granulated sugar.
Dried Culinary Lavender – this recipe calls for just the right amount of lavender. It’s enough to taste but not so much that your blueberry lemonade will taste like soap. The kind of lavender that you need is culinary grade, so be sure that the kind you get is edible.
Filtered Water – just like with my peach tea, it’s important to use filtered water to ensure that best taste.
Expert Tips
- During blueberry season, I highly recommend using wild blueberries! They have so much flavor and
- For a subtle lavender flavor, use only 2 tbsps of dried lavender.
- Serve cold!
- If this blueberry lavender lemonade recipe is a bit too sweet, add additional water to diltue the sweetness. Conversely, if it isn’t sweet enough, add more sugar (I recommend about 2-3 tbsp at a time). Most importantly, taste as you go!
How to make Blueberry Lavender Lemonade
- Combine blueberries, sugar, water, and dried lavender in a medium sized saucepan over medium heat. Stir together and let the blueberries cook down for about 8-10 minutes. Mash the blueberries and continue to cook for 5 minutes.
- Usea fine mesh sieve to strain the syrup into a heat safe bowl. Press the blueberry mixture to release as much juice as possible.
- Pour the syrup back into the saucepan and continue to cook for an additional 10 minutes. Remove from heat and allow it to cool.
- Add lemon juice, filtered water, and the blueberry lavender syrup to a pitcher. Garnish with additional blueberries and fresh mint.
- Place in the refrigerator until ready to serve.
Lavender Blueberry Lemonade Variations
- If you don’t like lavender flavor, you can omit the dried lavender and just make this recipe into a blueberry lemonade!
- You can add any fresh fruit and garnish with a lemon peel or fresh lavender when serving. Oh, and don’t forget the fresh mint on top for a pop of color!
- Make it into a cocktail! Add a splash of gin or prosecco similar to my lavender cocktail! It’s literally the perfect cocktail.
- Add club soda to add some evervescence to this lemonade – ideal for hot days.
- Pour the blueberry lemonade into ice cube trays and then add to a blender to create a fun slushie drink.
What to Serve with Blueberry Lavender Lemonade
When I think of this blueberry lavender lemonade, I think of sitting down at a cookout on a hot day with a big plate of BBQ ribs, potato salad, pasta salad, coleslaw, and baked beans. I also think of taking a big swig of this after cracking open crab legs from a seafood boil and dipping it into seafood boil sauce.
That being said, this lemonade recipe is perfect with just about anything! If you prefer to keep it light, I recommend enjoying it with a strawberry spinach salad or mediterranean shrimp salad.
Recipe FAQs
Dried lavender is best because it has a strong flavor.
Absolutely! It’s actually preferred because the longer the lemonade sits, the more the flavors will develop. I recommend making 1-2 days in advance.
Nope, you can use frozen blueberries. I recommend using frozen wild blueberries for the best results (I get mine from whole foods)
Wild blueberries have the best flavor! They’re smaller and have less water, but are loads sweeter than the larger kinds.
More Drink Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Blueberry Lavender Lemonade
Equipment
- Pitcher
- Saucepan
Ingredients
- 2 cups Blueberries, (additional 1/4 cup to place into the lemonade)
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 3 tbsp Dried Lavender
- 1 1/2 cups Lemon Juice
- 6 cups Filtered Water
- Fresh Mint, (for garnish)
Instructions
- Combine blueberries, sugar, water, and dried lavender in a medium sized saucepan over medium heat. Stir together and let the blueberries cook down for about 8-10 minutes. Mash the blueberries and continue to cook for 5 minutes.
- Usea fine mesh sieve to strain the syrup into a heat safe bowl. Press the blueberry mixture to release as much juice as possible.
- Pour the syrup back into the saucepan and continue to cook for an additional 10 minutes. Remove from heat and allow it to cool.
- Add lemon juice, filtered water, and the blueberry lavender syrup to a pitcher. Garnish with additional blueberries and fresh mint.
- Place in the refrigerator until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
