Blueberry Lavender Lemonade is infused with the sweet, floral, and tart flavors of blueberries, lavender, and freshly squeezed lemon juice. Its vibrant purple-pink hue, and creaminess from coconut milk, make it a fun drink for summer.
I know making fresh lemonade may seem like a hassle. Who has time to squeeze lemons, right? Well, I figured if I was going to make lemonade, it better be a bit more special than what I could buy at the store.
With a load of freshly picked blueberries from a local farm here in Vermont, and some lavender plants flowering in the garden, I grabbed some organic lemons and well, as one does, made lemonade.
Jump to:
This lemonade is worth making. It may be the best I've ever had.
It's fruity from the blueberries. They also help to create a lemonade with a fun purple-pink hue. Often times lemonade is a little boring. And while there's nothing wrong with a simple glass of classic lemonade, this one is more complex and interesting.
There's just a hint of floral notes to it. I know everything thinks of soap when they think of using flower buds like lavender in cooking. But you really only get a slight scent of lavender instead of an unpleasant mouthful. No one wants to eat soap.
This blueberry lemonade is also creamy thanks to a bit of coconut milk mixed in with the fresh lemon juice. It creates an almost milky-like consistency that kind of reminds me of a creamsicle. I think it also helps bring all the flavors together.
Lavender lemonade is part of my quest to create unique flavor combos from fresh ingredients in my garden. If that sounds interesting, check out a few of my other garden-inspired beverages, like this lilac iced tea, a lemon balm lemonade, and a ginger rhubarb gin cocktail.
🍋Ingredients
Although this lemonade has a range of flavors, the ingredients remain simple.
- Blueberries - Either fresh or frozen, it doesn't matter.
- Lavender - Since we're using it to make a flavor extraction (think simple syrup), you can use either fresh or dried. Just make sure to use culinary-grade lavender. If using fresh, make sure it is clean and hasn't been sprayed with chemicals. Penzey's is a good source of dried lavender.
- Sugar - Basic white sugar works fine in this recipe. If you wanted to use another kind of sweetener, such as maple syrup, or honey, I think that would work fine.
- Lemons - You can't have lemonade without lemons. And if you're going to make it yourself, it's worth juicing your own fresh lemons instead of using bottled stuff. You only need to juice 4-5 lemons anyway, which just takes a few minutes anyway.
- Coconut milk - Full fat or light coconut milk is great. Though full fat has more creaminess to it and that's the reason why we're using it in the first place.
- Ice - Because a good lemonade should be ice cold.
See the recipe card below for quantities.
🍓Substitutions & Variations
- Strawberry lemonade - Replace the blueberries with an equal amount of strawberries for an equally delicious fruity beverage.
- Make it a cocktail - To make this a blueberry lavender lemonade cocktail, add a shot of vodka to your glass before pouring in the blueberry lemonade.
- Blueberry lavender lemonade popsicles - This lemonade would make a great popsicle. Just pour into popsicle molds (these are my favorite) and freeze.
📋Instructions
Combine the blueberries, sugar, and lavender in a small pot. Cover with 1 cup of water and bring to a simmer.
Simmer for 5 minutes, then turn off the heat, mash up the blueberries, and let cool for about 30 minutes.
Meanwhile, squeeze the lemons by hand or with your preferred juicing method. You'll need about 1 cup of juice.
Strain through a fine mesh sieve and into the pitcher to remove seeds.
Pour the blueberry lavender mixture through the strainer and into the pitcher.
Use a spoon to press the solids in the strainer to extract all of the liquid.
Pour in the coconut milk and additional water. Check out that color!
Stir well to combine. Add ice. Taste and adjust to your liking, as needed.
Hint: If the coconut milk doesn't fully incorporate into the lemonade with stirring alone, use a whisk. I had some solid coconut milk bits and a whisk helped to easily incorporate them into the liquid.
🥄Equipment
A few basic tools, while not essential, will help to make this lemonade even easier.
- A wooden citrus reamer makes it simple to squeeze all the juice from the lemons.
- A fine mesh strainer is helpful to strain out lemon seeds and blueberry pulp.
- A pitcher or large jar is useful to mix and store the lemonade.
🧊Storage
This blueberry lavender lemonade will keep for several days in a sealed pitcher in the fridge. If not drinking immediately, stir or whisk the lemonade again before serving in case of separation.
💭Top tip
The longer you let the blueberry lavender syrup steep and cool in the pot before straining, the more flavor you will get. Give it at least 30 minutes, though if you can let it sit for a few hours, even better. Also, be sure to really press the pulp well through the strainer to extract all of the liquid and flavor.
👨🏻🍳FAQ
No. This lemonade is caffeine free.
Yes, you can eat the flower buds and leaves of lavender plants, but you should look for culinary grade lavender, which is considered safe for eating and has a better, less floral taste. If planting in your garden, look for Lavandula angustifolia, also known as English or common lavender. Or source dried lavender from wherever you buy your spices or teas.
There's no such thing as a pink lemon. So if you're buying pink lemonade in stores, it has added dye. But if you make this blueberry lemonade, you'll get a naturally colored pink lemonade without the artificial added dye.
Pairing
Try serving this lemonade with any of these recipes:
📖 Recipe
Blueberry Lavender Lemonade
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
Blueberry Lavender Lemonade is infused with the sweet, floral, and tart flavors of blueberries, lavender, and freshly squeezed lemon juice for a tasty summer drink.
Ingredients
- 1 cup fresh or frozen blueberries, plus more for garnishing
- 1 teaspoon dried or 1 tablespoon fresh lavender buds
- ½ cup sugar
- 4 cups water
- 4-5 lemons, plus a few slices for garnishing
- 1 cup coconut milk
- ice
Instructions
- Make the blueberry lavender syrup. Combine the blueberries, lavender, sugar, and water in a small pot. Bring to a simmer and cook for 5 minutes. Use a potato masher or wooden spoon to break up the blueberries and release their juice. Turn off the heat and let the mixture sit to cool for at least 30 minutes for the flavors to infuse.
- Juice the lemons. Squeeze the lemons by hand or with your preferred juicing method. You'll need about 1 cup of juice. Strain through a fine mesh sieve and into the pitcher to remove seeds.
- Strain the blueberry lavender syrup. Press through the sieve to extract all of the liquid.
- Add the coconut milk and remaining water. Stir to combine or use a whisk if coconut milk does not fully incorporate.
- Taste. If too strong of a flavor, add more water to your liking. If you'd like it sweeter, stir in additional sugar. Before serving, add plenty of ice to your glasses and garnish with a few blueberries and lemon slices.
Notes
If the coconut milk doesn't fully incorporate into the lemonade with stirring alone, use a whisk. I had some solid coconut milk bits and a whisk helped to easily incorporate them into the liquid.
Store blueberry lavender lemonade in the fridge if not drinking right away, where it should keep for several days. Whisk again before serving in case of separation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Stove Top
- Cuisine: American
🍹Related Recipes
Looking for more drink ideas? Try these:
Marilyn says
Je suis très intéressée par vos recettes et j'espère recevoir votre newsletter grâce à mon mail que je vous laisse ci-dessous....
Merci beaucoup !
Bonjour depuis la France !
Marilyn
Brit says
Hi! Not sure if you noticed this but there's process shots in the blog post that shows how to make a cheesecake. Just wanted to let you know!
Steve says
Fixed. Sorry about the glitch. Thanks for letting me know, Brit!