Honey Lavender Lemonade

This American-inspired lemonade uses a short hot-water infusion to extract lavender flavor, then balances it with fresh lemon juice and honey. It pours clear, lightly aromatic, and refreshing, with enough citrus to keep the floral note restrained.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

• 240 ml water for steeping the lavender
• 2 g culinary dried lavender culinary grade
• 120 g honey liquid, or gently warmed if thick
• 180 ml fresh lemon juice from about 5 to 6 lemons, strained if needed
• 1 g fine salt optional, but recommended to sharpen the citrus
• 720 ml water cold, for the finished lemonade
• 240 g ice for serving
• 240 g ice for serving
• 4 slices lemon slices for garnish
• 4 sprigs fresh lavender sprigs for garnish

Instructions

1. In a small saucepan, combine the hot water and dried lavender. Bring just to a bare simmer over medium heat, then remove from the heat and steep for 5 minutes. The water smells clearly floral but not perfumed or bitter.
2. Strain the lavender infusion into the pitcher and stir in the honey while the liquid is still warm so it dissolves fully. Add the lemon juice and, if using, the salt. The honey is fully dissolved and the liquid tastes sweet, floral, and tart.
3. Add the cold water and stir well. Chill the lemonade over a full batch of ice in the pitcher, or refrigerate briefly until cold enough to serve. The lemonade is cold and evenly mixed, with no visible honey at the bottom.
4. Fill four glasses with the remaining ice and pour in the lemonade. Garnish each glass with a lemon slice and, if using, a lavender sprig. The drink is served icy cold with a pale golden color and a light lavender aroma.