Print

Lavender Lemonade Cocktail

lavender lemonade cocktail with white background a pitcher of lemonade

This 5-ingredient lavender lemonade cocktail is a fun twist on the classic lemonade. All you need to do is whip up some lemon peel lemonade, make an easy lavender simple syrup, and splash in some vodka. Take your lemonade game to the next level with this sweet and zesty sip of Summer!

  • Author: Michele Sidorenkov, RDN
  • Total Time: 25 Minutes
  • Yield: 5.5 - 6 cups 1x
  • Category: Drink
  • Method: Blending
  • Cuisine: American

Ingredients

Scale

Lavender simple syrup:

1 cup water

2-4 tablespoons culinary lavender (see note 1)

1 1/4 cups sugar

Lemonade:

8 lemons

4 cups water

5 - 6 oz Vodka

Optional garnish:

Lemon slices

Instructions

  1. Prepare the lavender simple syrup: In a medium-sized pot, stir the water, lavender, and sugar together until the sugar has dissolved, then place the pot on the stove and set to medium heat, stirring occasionally. After 10-15 minutes, the syrup should be slowly simmering (do not let boil, see note 2), then take off the heat and let cool to room temperature. Using a mesh strainer, strain the syrup directly into the serving pitcher, discarding the lavender buds.
  2. Blend the lemonade: Peel 2 lemons (see note 3) then juice all 8. Add the yellow peels, lemon juice, and 4 cups water to a blender and blend on medium speed for about 1 minute, making sure the peels have become very small and the lemonade is creamy. Strain the blended lemonade into a serving pitcher and discard the strained lemon peel.
  3. Mix, chill, and serve: In serving pitcher, mix the syrup and lemonade together, then cover and chill in the refrigerator until ready to serve. When serving, pour the lavender lemonade into each glass and top off each drink with 0.5 - 1 oz of vodka, ice, and garnish with a lemon slice.

Equipment

Notes

The equipment and ingredients linked are affiliate links. I listed the exact blender and edible culinary lavender I used for this recipe and highly recommend.

Note 1: I like to give a lavender range for this recipe because someone may only want a hint of lavender while others want lots of flavor. The strength of lavender flavor also varies on the brand, how fresh the flowers are, and the lavender variety. Don't go over 4 tablespoons though, too much lavender can taste like soap!

Note 2: Don't leave your simple syrup unattended while simmering because the syrup can go from simmering to a boil really quickly, which can splatter and burn. When cooling, do not stick your finger in the pot to check the temperature because you can easily burn yourself. Instead, use a thermometer and when the syrup has reached about 75˚F, it is ready to be strained.

Note 3: When peeling the lemons, use a vegetable peeler and apply light pressure. The white part under the peel is very bitter, so when applying light pressure to the peeler you get more of the yellow skin and less of the white underneath. Some white is ok, just the less of it the better. The peels have some natural oils, which give a really unique creamy texture when blended.

Nutrition

Keywords: Lavender lemonade cocktail

Pin
Share
Tweet
Email