When the thermometer heats up, everyone looks for an iced drink that’s a bit of a change from the usual industrial syrup. A purple carafe, scented with flowers and lemon, immediately brings to mind holidays and evenings in the garden, especially when it is prepared at home with three main ingredients and ready in 15 minutes.
This is exactly the promise of lavender lemonade put forward by the German site My Kraeuterkellerwho describes it as follows: “This lavender lemonade is not only pretty, but also beneficial for body and soul. Especially on hot days, it has a soothing, refreshing and slightly morale-boosting effect.” The interest compared to classic recipes lies in two very concrete points: the choice of the right lavender and a gentle method which respects the color and scent.
Ultra refreshing lavender lemonade recipe for July
For 1 liter, My Kraeuterkeller recommends 2 tablespoons of fresh lavender flowers or 1 tablespoon of dried flowers, 1 sliced untreated lemon, 2 or 3 sprigs of mint, 1 to 2 tablespoons of honey or agave syrup and 1 liter of very cold, still or sparkling water. This base remains lighter than a cooked sugar syrup, resulting in a less sweet and more floral drink.
The method is quick and simple: the lavender flowers are first covered with around 200 milliliters of hot water, left for 5 to 8 minutes, then filtered. This small concentrate is poured into a carafe with lightly crushed mint and lemon slices, cold water completes the liter, honey adjusts the sweetness. The lemonade then rests in the refrigerator for at least 30 minutes so that the flavors combine.
Which lavender to choose for a lavender lemonade without false taste
The key to avoiding the infamous soap taste is variety.
My Kraeuterkeller recommends only true lavender, Lavandula angustifolia, rich in sweet essential oils and recognized as a medicinal plant. The site warns against lavandin, Lavandula x intermedia, and Schopflavendel, Lavandula stoechas, considered too camphorous for drinks.
Another secret, absent from most French-speaking recipes: color management. According to Mein Kraeuterkeller,
“The purple color of lavender flowers comes from anthocyanins, natural plant dyes found for example in blueberries.” These pigments do not like high heat or too high a pH. Hence an interesting alternative to the express version: “If you want to retain as much purple color as possible, it is advisable to do a cold extraction: the lavender flowers are simply left in cold water for 8 to 12 hours, preferably in the refrigerator“. A dash of lemon juice further accentuates the color.
Purple color, serving and small variations of lavender lemonade
For an even more pronounced visual effect, My Kraeuterkeller suggests combining lavender with mallow flowers, which first give a deep blue then turn purple when in contact with lemon. The result remains 100% natural, without coloring. Served very cold with ice cubes, a few sprigs of lavender and mint leaves, lemonade becomes the star of a July snack or a barbecue.
Bubble lovers can simply replace the still water with very cold sparkling water, as several French-speaking lavender lemonade recipes already offer. Other herbs from the garden, such as mint alone or a touch of lemon thyme, pair easily with the lavender-lemon base, to keep this drink as a refreshing ritual all summer long.