Blueberry Lavender Lemonade
This blueberry lavender lemonade is the spring-to-summer sip you didn’t know you needed! Nothing beats a fresh lemonade on those scorching hot days. This blueberry lavender lemonade is refreshing, floral, fruity, and just the right amount of fancy without being too fussy. It’s the perfect summer drink and an absolute must-have for your spring and summer gatherings! Plus thanks to the soothing lavender, this is basically my take on a sleepy-girl mocktail!
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If you’re looking to level up your lemonade game, this recipe has got you covered. We start with a quick homemade blueberry compote (trust me, totally worth it) for max flavor and a smooth finish that blends beautifully into the juice. Then there’s the lavender tea—gently steeped to avoid any bitterness, giving the lemonade a robust lavender flavor with calming floral notes that aren’t over powering and perfectly complement with the the blueberries & lemon juice.
It’s bright, bold, and ridiculously easy to make. Want to make it fun? Add a splash of your favorite alcohol for the perfect cocktail or top it off with some seltzer or club soda for a refreshing mocktail.
Whether you’re hosting brunch, packing a picnic, or just need a cute drink on a hot summer day, this blueberry lavender lemonade recipe is about to be your new go-to.
For more summer drink ideas check out this soursop juice recipe or this tropical frozen lychee margarita!
Key Ingredients
See recipe card for all measurements.
Jump to RecipeLemons. Only lemon juice is used in this recipe. If you’re like me and don’t like to waste anything, save the zest from your lemons for these lemon cupcakes or this honey lemon layer cake!
Alternatively, bottled and fresh lemon juice will both work for this recipe.
Culinary lavender. Dried lavender buds steeped in hot water to extract the lavender flavor. Used over lavender extract for a smooth flavor that isn’t overpowering or perfume-like.
If you opt for fresh lavender, make sure that it is culinary grade.
Blueberries. Raw blueberries reduced over heat into a compote before being incorporated into the juice. The compote can be swapped for blueberry preserves if you prefer
Granulated white sugar. Adds sweetness without masking the flavor of the other ingredients.
Frequently Asked Questions
Why can’t I just blend in raw blueberries? Pectin. Blueberries contain a fair amount of pectin – a form of fiber. When raw blueberries are blended more of the pectin is exposed from the flesh. In addition, pectin will continue to thicken when exposed to acid (in this case, the lemons) and sugar. This will result in a very thick drink that is more consistent with a smoothie.
To remedy this, we make a blueberry compote first. As it reduces the heat breaks down the pectin while also potentiating the blueberry flavor.
What’s the difference between culinary lavender and regular lavender? Culinary lavender has a sweeter and more floral flavor that is more desirable for foods and drinks. On the other hand, “regular” lavender is often actually lavandin – a kind of lavender in the same family but it has a much more pungent and “soapy” flavor. Lavandin is more suitable for making soaps, fragrances and used in aromatherapy.
Should I use frozen or fresh blueberries for this lemonade? Both fresh and frozen blueberries will work for this recipe since they are reduced into a compote.
What can I use instead of the blueberry compote? Blueberry preserves are the best substitute for a homemade compote since they have a more intense fruit flavor and use less pectin compared to jams or jellies.
Tips for the Best Blueberry Lemonade
Don’t skip making the compote. It’s crucial for the blueberries to be cooked first to break down some of the pectin. If not, and you use raw blueberries the juice will not have a very strong blueberry flavor. Additionally, if the blueberries aren’t cooked the pectin will cause the juice to be much thicker, more like a smoothie and very difficult to strain.
Cooking the blueberries also contributes to the lemonade’s gorgeous color.
If you opt out of a homemade blueberry compote, you can use store-bought blueberry preserves.
Dress your lemonade up even more by adding you favorite alcohol. A splash of gin complements the floral notes of the lavender but blanco tequila can add its own zing for a fun cocktail! Alternatively, you can add club soda for some fun bubbles.
How to Make the Blueberry Lavender Lemonade
Start by making the Blueberry Compote
Step 1. Add the blueberries, sugar and lemon zest to a medium saucepan. Using a potato masher or spoon smash about half of the blueberries. Stir everything to evenly incorporate.
Smashing some of the blueberries to expose the flesh will make it so more syrup is released as the compote reduces.
Be sure to pick a saucepan that allows for at least triple the volume. Although the final volume of the compote will be less than what you started with, the bubbles produced as it’s heated are voluminous so a bigger pan will help prevent any spills.
Step 2. Cover the blueberry mixture with a vented pot lid and allow to reduce over medium heat for 5-10 minutes. The vent will allow excess water to escape as steam while retaining the necessary heat for the compote to reduce. The compote is ready once it resembles a chunky blueberry syrup. Set it aside.
If you don’t have a vented pot lid simply cover the pot for the first 3 minutes until you notice the blueberries have released juice. The liquid will be thin. Uncover the the pot at this point to allow the excess water to boil off, leaving the syrupy compote.
Make the Lavender Tea
Step 1. Heat water to 200°F. You can use a thermometer to ensure the correct temperature or use the “french press” option (if available) on an electric kettle. Temperature is crucial when steeping lavender and other flowers & teas since higher temperatures result in scalding the flower and a bitter flavor from the release of tannins. Optimal temperature for brewing lavender tea is 165-200°F. This allows for maximum flavor extraction while controlling the amount of tannins released.
Step 2. Remove water from heat and add the culinary grade lavender buds. Cover and allow to steep for a minimum of 10 minutes but no more than 20 minutes. As mentioned earlier, tannins are released as the lavender steeps so a longer steeping time will result in more tannins in the tea. Too much tannins will cause an bitter, astringent taste almost similar to perfume .
Making the Blueberry Lavender Lemonade
Step 1. Strain the lavender tea into a blender then add the blueberry compote. Blend for 10-15 seconds to incorporate the blueberries. Pour through a fine-meshed strainer again into a 2-liter capacity pitcher.
Straining the lavender buds before blending is important as additional friction from blending can result in the release of tannins which could cause a bitter taste as mentioned before.
Step 2. Add the lemon juice and sugar to taste. I use between ½ cup to a a full cup when I make this lemonade. If you swapped the homemade blueberry compote for store-bought preserves you will likely need less sugar so make sure to add a little bit at a time and taste as you go.
Serve cold over ice cubes. Store your finished blueberry lavender lemonade in the refrigerator in lidded pitcher or capped bottles! Best enjoyed within 2 weeks.
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Equipment
- kettle or saucepan (for boiling water)
Ingredients
- ½ cup lemon juice, freshly squeezed
- 12 oz blueberries about 2½ cups, fresh or frozen
- 2 TBSP culinary lavender
- 3 TBSP granulated sugar plus extra to taste
- 7 cups hot water
- mint for garnish when serving
- lemon wedges for garnish when serving
Instructions
How to Make the Blueberry Compote
- Add the blueberries, 3 TBSP sugar and lemon zest to a medium saucepan. Using a potato masher or spoon smash about half of the blueberries. Stir everything to evenly incorporate.
- Cover the blueberry mixture with a vented pot lid and allow to reduce over medium heat for 5-10 minutes. The vent will allow excess water to escape as steam while retaining the necessary heat for the compote to reduce. The compote is ready once it resembles a chunky blueberry syrup. Set it aside.
- If you don’t have a vented pot lid simply cover the pot for the first 3 minutes until you notice the blueberries have released juice. The liquid will be thin. Uncover the the pot at this point to allow the excess water to boil off, leaving the syrupy compote.
How to Make the Lavender Tea
- Heat the water to 200°F. You can use a thermometer to ensure the correct temperature if heating on stovetop or use the "french press" option (if available) on an electric kettle. Alternatively, if just eyeing it remove the eater from heat once small bubbles start to form at the bottom of the pot. Do NOT let the water boil.
- Remove the water from heat and add the culinary grade lavender buds. Cover and allow to steep for a minimum of 10 minutes but no more than 20 minutes.
Making the Blueberry Lavender Lemonade
- Strain the lavender tea into a blender then add the blueberry compote. Blend for a bout 10-15 seconds to incorporate the blueberries. Pour through a fine-meshed strainer into a 2-liter capacity pitcher.
- Add the lemon juice and sugar to taste, stirring until the ugar is completely dissolved. I use between ½ cup to a a full cup when I make this lemonade. If you swapped the homemade blueberry compote for store-bought preserves you will likely need less sugar so make sure to add a little bit at a time and taste as you go.
- Serve cold over ice cubes with a wedge of lemon or sprig of mint as a garnish. Store your finished blueberry lavender lemonade in lidded pitcher or capped bottles! Best enjoyed within 2 weeks for optimal flavor.
Notes
- Don’t skip making the compote – you’ll end up with a thickened juice that’s more like a smoothie. It’s crucial for the blueberries to be cooked first to break down some of the pectin. Cooking the blueberries also contributes to the lemonade’s gorgeous color and potentiates the blueberry flavor.
If you opt out of a homemade blueberry compote, you can use 6 oz of store-bought blueberry preserves instead - When making the compote pick a saucepan that allows for at least triple the volume. Although the final volume of the compote will be less than what you started with, the bubbles produced as it’s heated are voluminous so a bigger pan will help prevent any spills.
- Strain the lavender buds from the tea before blending. Friction, in this case blending, can encourage tannin release from the lavender buds which could make the lemonade bitter and overly floral – almost like soap
