For a floral drink over ice, choose a honey-lemon spritzer or one of the two lavender lemonades below. Keep each ingredient list and method together: the honey infusion, fresh-flower method and dried-lavender sugar syrup have different amounts. The printable card at the end features the honey-lemon spritzer.

The images are serving and ingredient illustrations. They aren’t photographs of kitchen tests of these formulas.

Lavender-Infused Lemon Spritzer

This honey -sweetened spritzer is the featured recipe card. This makes two servings; no total preparation time or storage duration is established for the finished infusion.

Ingredients

  • 1/2 cup water
  • 2 teaspoons honey
  • 1 tablespoon lavender buds on about 4 sprigs, buds left intact
  • 1/4 cup fresh-squeezed lemon juice
  • Sparkling water, as desired to top off each glass
  • Ice, for serving
  • Optional garnish: lemon zest and lavender sprigs

Method

  1. Combine the water, honey, and lavender sprigs in a saucepan. Bring to a boil, turn off the heat, and steep for 10 minutes.
  2. Strain out the lavender. When cool, stir in the lemon juice.
  3. Refrigerate until chilled.
  4. Divide between two glasses over ice and top each with sparkling water. Garnish with lemon zest or lavender sprigs if desired.

Its amounts apply to this spritzer only.

Honey flowing from a dipper into a jar beside lavender buds
Ingredient illustration: honey is the sweetener in the featured spritzer.

Fresh Lavender Lemonade

This fresh-flower lemonade makes two servings and uses fresh, unsprayed lavender . Use the fresh-flower method described here; it does not include the separate dried-flower infusion path.

Ingredients

  • 4 teaspoons fresh, unsprayed lavender flowers
  • 1/3 cup fresh lemon juice
  • 1/2 cup prepared simple syrup
  • 12 ounces cold water
  • Ice
  • Fresh lavender sprig or lemon slice (optional garnish)

Method

  1. Crush or muddle the lavender flowers.
  2. Stir them with the lemon juice and simple syrup, then strain.
  3. Add the cold water and ice, then stir. Garnish with a fresh lavender sprig or lemon slice if desired and serve immediately.

This makes about two servings and is best served immediately; no storage direction is established for a prepared batch.

Lavender Lemonade with Lavender Syrup

The single-glass version uses its own dried-lavender simple syrup. Make and chill that syrup separately before assembling the drink. The syrup formula below is not interchangeable with the honey infusion.

Lavender simple syrup

  • 1 cup sugar
  • 1 cup boiling water
  • 1/4 cup culinary-grade dried lavender flowers

Pour the boiling water over the sugar and lavender in a heatproof container and stir. Cover and steep for 10 minutes, stir again, then strain. Store in a glass container in the refrigerator and use within two weeks.

One drink

  • 1 ounce prepared lavender simple syrup
  • 1 ounce fresh lemon juice
  • 4–6 ounces cold still or sparkling water
  • Ice; lemon wheel, optional

Fill a highball glass with ice. Pour in the syrup and lemon juice, top with cold water, stir gently, and garnish with a lemon wheel if desired. Sparkling water is best when drinking immediately; use still water for a large batch.

This makes one serving and takes about 15 minutes for the lemonade; syrup preparation and cooling are separate, and total elapsed time depends on cooling.

A pale drink over ice with a lemon wheel and lavender sprig beside a honey jar
Serving illustration of lavender and lemon over ice. Use the separate measured recipe for your chosen drink.

Before You Make One

Use the ingredient form and directions listed for the chosen preparation. The spritzer uses lavender sprigs, honey, and lemon; one version uses fresh, unsprayed flowers and simple syrup; another uses dried flowers and sugar. These formulas do not establish substitutions among these preparations.

Keep the recipes separate when preparing more than one. Only the sugar syrup has a stated refrigerated storage limit here; no storage duration is established for the honey infusion, and fresh-flower lemonade should be served immediately.

Common Questions

Can I replace dried lavender with fresh lavender at the same amount?

These recipes don’t establish a general dried-to-fresh conversion. Fresh-flower lemonade and dried-flower syrup use separate formulas; follow the selected method as written.

How long can I store the lavender preparations?

Refrigerate the strained sugar syrup and use it within two weeks. No storage duration is established for the honey infusion, and fresh-flower lemonade should be served immediately. Don’t apply the syrup’s two-week limit to those other preparations.

Can I make these with alcohol or another sweetener?

This guide covers the three nonalcoholic versions above. For a different sweetener or a cocktail, follow a separate measured recipe for that version.