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
Units
Scale
- 1 cup fresh or frozen blueberries, plus more for garnishing
- 1 teaspoon dried or 1 tablespoon fresh lavender buds
- 1/2 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
