This lavender lemonade recipe utilizes monk fruit sweetener, a zero-calorie sweetener with no aftertaste. The lavender lemonade recipe, featuring lavender syrup, imparts a floral flavor that gives the lemonade a lovely, light purple color, reminiscent of pink lemonade. You can slice some lemons and add them to the pitcher. For this lavender lemonade recipe, 1/2 cup monk fruit sweetener is used, perfect if you don’t want the lemonade too sweet. My sons thought it could be a bit sweeter. If you prefer your lemonade on the sweeter side, you can up the monk fruit sweetener to 1 cup in the lavender simple syrup.
This is the best lavender lemonade recipe, especially for those hot days when you need something cool and refreshing. You’ll want to be sure and use organic culinary-grade lavender flowers that look and smell lovely too. After making the lavender lemonade recipe with lavender syrup, be sure to cool it before adding it to the pitcher. You can even make a batch of the lavender simple syrup the day before, to add to your pitcher, cooled, followed by the water. To serve, add ice to a glass and pour the mixture over it.
Lavender Lemonade
1/2 cup monk fruit sweetener
6 cups filtered water, divided
4 tablespoons organic culinary lavender flowers
3/4 cups freshly squeezed lemon juice (about 4 lemons)
To make the lavender simple syrup, combine monk fruit sweetener and 1 cup water in a medium saucepan over medium heat, stirring until the sweetener has dissolved. Stir in the lavender and bring to a low boil reduce heat and simmer, about 3 to 4 minutes. Strain the lavender mixture through a fine sieve, then let cool to room temperature. You don’t want to refrigerate the lavender simple syrup by itself as it will crystallize, you’ll want to add to the lemonade to avoid this. In a pitcher, whisk together the lavender simple syrup, lemon juice and 5 cups water. Place in the refrigerator until chilled. Use within 5 to 7 days for best taste. Serve over ice. If you find the lavender lemonade not sweet enough, you can add up to another 1/2 cup of the monk fruit sweetener to the simple syrup mixture.
