I made the first pitcher of my seasonal lavender lemonade today. The lavender ‘Provence’ is in its prime and my sister shared lemons from her tree. In case you missed my previous posting of the story and recipe, I’m publishing it again.

There’s a pitcher full of lavender lemonade in my fridge and I’m savoring every glassful. Here’s the story about my favorite summer beverage.

My introduction to lavender lemonade came seven years ago when we were staying in Santa Barbara. I met a friend from college for lunch. She lives in Ojai and brought me a bottle of Ojai Lavender Lemonade. (Now sold as Lori’s Lavender Lemonade).

It was a refreshing drink after our hike the next day. I was smitten and decided then to recreate the lavender lemonade with my garden lavender.

I was determined to replicate the ethereal lemon beverage. I searched for recipes on the Internet and selected one that I thought would be just lightly lavender like Lori’s Lavender Lemonade. (You can purchase her lemonades at these stores).

In comparing recipes, the steeping time and amount of lavender seemed to be the most important considerations. 

Here’s the recipe I chose and use every year when my lavender blooms. A neighbor keeps me in lemons from her tree.

Lavender Lemonade

4 cups of water, divided
¾-1 cup sugar
4-5 lavender buds with 1-2 inches of stem
1½ cups lemon juice
2 cups of ice cubes (optional)

Mix 3 cups of water with the sugar in a saucepan and bring to a boil on the stove. Stir to make sure the sugar is dissolved and add the lavender buds. Remove from the heat and let steep for at least 10 minutes. The longer you steep the stronger the lavender flavor. (I removed the lavender after 15 minutes).

Pour lemon juice and remaining 1 cup water into a glass pitcher.  Strain lavender-sugar syrup and pour into the pitcher.  Add ice and mix well.

My lavender lemonade is lightly lavender. The aroma hovers as I sip and it tastes ever so slightly of lavender. Just as I remember my first lavender lemonade.