Total Time
45mins
Prep 30 mins
Cook 15 mins

From Better Homes and Gardens, this is a refreshing drink everyone should try! Cooking time is approximate.

Ingredients Nutrition

  • 3 cups sugar
  • 3 cups water
  • 12-34 cup dried lavender flowers
  • 4 cups lemon juice
  • 8 cups cold water
  • ice
  • 1 sprig of spanish lavender or 1 sprig other fresh edible flower

Directions

  1. In a medium saucepan combine the sugar and the 3 cups water.
  2. Bring to boiling and reduce heat, stirring often, until the sugar is dissolved.
  3. Place the lavender flowers in a large bowl.
  4. Pour the syrup over the dried flowers.
  5. Let stand for 2 hours or until cool.
  6. Strain the syrup through a fine sieve, pressing on the flowers with the back of a wooden spoon to extract all the liquid.
  7. Cover and chill for up to 1 week.
  8. To serve, in a very large pitcher or crock, measure 4 cups of the syrup.
  9. Add the lemon juice and 8 cups cold water.
  10. Stir well to combine.
  11. Serve over ice in tall glasses.
  12. Garnish with sprigs of lavender, if desired.
  13. Makes about 20 servings (6 ounces each).
  14. Enjoy!

Reviews

(5)
Most Helpful

I make this every summer. But I make it into a "cooler" by eliminating the lemon juice. When the lavendar syrup has cooled, I pour about 1 " into a tall glass, and add Sparkling Water, or any carbonated water , plus some ice!! Refreshing drink !!!

crusingal4 July 03, 2014

I will be making this again. I used the spelenda mix (1/2 sugar, 1/2 spelenda) and cut the sugar in 1/2 when I made the syrup (Did I confuse anyone yet?). I was short on time and had to boil the lavender instead of letting it sit. It worked! It was very sweet so I just added more water until it was nice and refreshing. I think everyone should try this instead of the usual tea. BTW: I love the pic that Rita L put w/ the recipe!

Smilyn May 28, 2006

This was amazing! I made this last night for a "The Body Shop" home party. I wanted to make something with Lavender as it is my favorite of their fragrances. I made it with 1/2 cup dried lavender and it took 13 large lemons to make 4 cups of lemon juice. It was refreshing with an interesting spicy tint from the lavender. The aroma is heavenly and everyone LOVED it. It will be a summer standard.

Peppermint Wind April 18, 2006

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