I’ve been making lavender lemonade lip balm for years now, but I’d never tried the real thing. All of this hot, humid weather we’ve been having is just perfect for lemonade, so I figured I’d give it a try. We were all pleasantly surprised (even my husband and kids, who were less than enthusiastic at first); it has a subtle flowery, herb-y flavor that is really delicious. Here’s what you need:

3-4 lemons (or about 1/2 cup lemon juice)
1/2 cup sugar (more to taste)
1 1/2 cups boiling water, divided
2 Tbsp lavender buds (make sure it’s culinary)
3 cups ice water and additional ice

Combine the sugar with 1 cup of the boiling water in your pitcher and stir. In a mug or tea cup, add the lavender buds to the other 1/2 cup of boiling water and allow to steep.

While the sugar is dissolving and the lavender is steeping, squeeze the lemons until you have about 1/2 cup of juice, then add this to the pitcher with 3 cups ice water, and stir. Taste the lemonade and adjust your quantities of water and sugar until you’re happy with them. Then strain the lavender buds and add some of this “tea” to your lemonade.

I added about 5 Tbsp of the lavender tea, which gave it a very subtle flavor (I wanted my kids to like it, too!) but if I’d been making it just for myself, I would have added more. The remaining lavender tea (which is deep purple, and makes the lemonade a pale lavender color) can be refrigerated and used for the next batch—or added by the spoonful to adjust to each person’s taste. This recipe will make between 1 and 1 1/2 quarts of lemonade, but of course you can double or triple quantities to make more! Top off each glass with lemon slices or a sprig of lavender, and enjoy.

I’m planning to seal up some culinary lavender buds in tea bags to make it easier to whip up my next batch. Let me know if you’d like me to send you one to try!

What do you think? Have you ever tried lavender lemonade? What other fruits or herbs have you tried in lemonade? Please share your comments below!