Lavender Cooler

Recipe by Sharon123
READY IN: 45mins


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


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