This Blueberry Lavender Lemonade is a refreshing drink that I love to make in the summer. It’s fruity, slightly tart, lightly floral, and naturally colored by blueberries. With just five ingredients, I can whip it up quickly for gatherings, and it always looks impressive without requiring much effort.

Why You’ll Love This Recipe

I like this recipe because it feels both special and simple. The blueberries give a natural purple hue, so I don’t need artificial coloring. I can use frozen blueberries when fresh ones are pricey, which makes it budget-friendly. The lavender flavor stays subtle, which is important to me since lavender can easily become overpowering. And I enjoy how versatile this drink is—I can serve it as a non-alcoholic lemonade or make it bubbly with sparkling water.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Water

• Blueberries (fresh or frozen)

• Granulated sugar or cane sugar

• Dried culinary lavender

• Fresh lemon juice

Directions

1. I simmer water, blueberries, sugar, and dried lavender for about 15 minutes, then let it cool.

2. I strain the mixture through a fine mesh sieve, pressing the blueberries to get out all the juice.

3. I stir in fresh lemon juice and cold water.

4. I serve it over ice and keep any extras chilled in the fridge.

Servings and timing

This recipe makes about 6 servings (around ¾ to 1 cup each). It takes about 10 minutes to prep and 15 minutes to cook, so I usually have it ready in about 25 minutes.

Variations

• If I want it sparkling, I add some sparkling water just before serving.

• For garnishes, I sometimes add lemon slices, a sprig of lavender, blueberries, or fresh mint.

Storage/Reheating

I keep leftovers refrigerated for up to 3 days. I don’t add ice directly to the pitcher so the lemonade doesn’t get watered down. When I want to serve it again, I just pour it over fresh ice.

FAQs

Can I make this lemonade ahead of time?

Yes, I often prepare it the day before and store it in the fridge. It actually tastes even better after the flavors sit for a while.

Do I need to use fresh blueberries?

Not at all—I often use frozen blueberries because they’re cheaper and available year-round. They work perfectly.

What type of lavender should I use?

I always use culinary lavender, usually from English lavender, since it has a sweeter and milder taste.

Can I make this lemonade less sweet?

Yes, I sometimes reduce the sugar or dilute the lemonade with more cold water to adjust the sweetness.

How can I make it look more decorative for guests?

I like to garnish with lemon wheels, sprigs of lavender, or even edible flowers to make it extra pretty.

Conclusion

This Blueberry Lavender Lemonade is one of my favorite summer drinks because it’s refreshing, beautiful, and flexible for any occasion. Whether I keep it simple or add sparkling water, it always feels like a special treat. It’s the kind of recipe I love to share at gatherings because it impresses without being complicated.