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Boozy Lavender Lemonade
Sana Yousaf

Boozy Lavender Lemonade Recipe

A refreshing summer cocktail combining tart lemon, floral lavender syrup, and a splash of vodka or gin, perfect for parties or relaxing evenings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 10
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup freshly squeezed lemon juice about 4-6 lemons; bottled juice as substitute
  • ½ cup lavender syrup homemade, see instructions; or store-bought
  • 4 oz vodka or gin for a botanical twist
  • 2 cups cold water or sparkling water for fizz
  • 1-2 tbsp honey or agave nectar optional, for sweetness
  • Ice cubes for serving
  • Fresh lavender sprigs for garnish; or rosemary sprigs
  • Lemon slices or wedges for garnish
  • Optional: 1 tsp edible dried lavender buds for garnish
Lavender Syrup Ingredients:
  • 1 cup water
  • 1 cup granulated sugar or honey
  • 2 tbsp dried culinary lavender buds food-grade

Method
 

  1. Make Lavender Syrup: In a small saucepan, combine 1 cup water and 1 cup sugar. Heat over medium, stirring until sugar dissolves. Add 2 tbsp dried lavender buds, bring to a boil, then simmer for 5 minutes. Remove from heat, steep for 10 minutes, then strain into a jar. Cool completely.
  2. Juice Lemons: Squeeze fresh lemons to yield 1 cup juice. Strain to remove pulp and seeds.
  3. Mix Lemonade Base: In a large pitcher, combine lemon juice, ½ cup lavender syrup, and 2 cups cold water (or sparkling water). Stir well. Adjust sweetness with 1-2 tbsp honey or agave if desired.
  4. Add Alcohol: Pour in 4 oz vodka (or gin) and stir gently. Adjust alcohol to taste.
  5. Serve: Fill glasses with ice, pour lemonade over ice, and top with sparkling water if desired.
  6. Garnish: Add a lemon slice and fresh lavender sprig or a pinch of dried lavender buds to each glass.

Notes

  • Storage: Refrigerate lemonade base (without alcohol) in an airtight container for up to 3 days. Add alcohol just before serving.
  • Substitutions: Use gin, tequila, or prosecco instead of vodka. Swap honey for agave for a vegan option.
  • Non-Alcoholic Version: Omit alcohol and add more sparkling water for a mocktail.
  • Batch for a Crowd: Double or triple ingredients, but add alcohol at serving time to maintain potency.
  • Garnish Ideas: Try mint leaves or edible flowers like violets for extra flair.
  • Flavor Tip: Use sparingly with lavender to avoid a soapy taste; adjust syrup to taste.

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