Lavender is strong stuff: a little perfumes the whole glass, too much tastes like soap. Balanced with plenty of fresh lemon, it gives a lemonade that smells of Provence in July and tastes clean and bright.
1 oz
lemon juice
¾ oz
lavender syrup homemade or bought
4 oz
water or soda water for a sparkling version
Garnish: Lemon wheel and lavender sprig · Ice: Ice cubes
Lavender Lemonade
Bright lemon with a soft floral lavender note, sweet and sour in balance. Light and fragrant.
Lemonade made from lemon juice, sugar and water has been sold in Europe since at least the 17th century, and flavoured versions with herbs and flowers have long been part of home cooking. Lavender has been used in sweets and syrups in southern France and England for a long time.
Lavender Lemonade as a café and bar drink became popular more recently, together with the wider interest in floral syrups. It has no known inventor. The colour depends on the syrup: syrup made from dried lavender flowers is often only faintly tinted, and many cafés add a little butterfly pea flower or blueberry for the lilac shade.
Lavender syrup has little colour of its own. Many cafés add butterfly pea flower or blueberries for the lilac tone.
Culinary lavender, usually English lavender (Lavandula angustifolia), sold dried for cooking.
In a clean, closed bottle in the fridge it keeps for about two weeks.
The perfect sound
Floral, soft and dreamy like a lavender field.
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