RECIPE: Elizabeth Poett’s Lavender Lemonade



I make a big batch of lavender lemonade every year during harvest time. Harvest takes place by my parents’ house in the heat of summer, and many friends come to lend a hand. A big, cold pitcher of lavender lemonade is a staple for everyone who has been working so hard. I love classic lemonade, but it is also fun to add a surprise flavor that goes along with the season. Together, fresh lavender and fresh lemon make a delicious and refreshing drink.

This recipe was first featured on and on Ranch To Table Season 3 Episode 6: “Lavender Harvest” on the Magnolia Network.

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Lavender Lemonade Recipe

RECIPE: Elizabeth Poett's Lavender Lemonade

  • Author: Elizabeth Poett
  • Yield: Makes 8 to 10 servings 1x


Units Scale
  • 10 full heads of lavender flowers, stems trimmed
  • 1 cup granulated sugar
  • 1 1/2 cups freshly squeezed lemon juice (from 6 to 8 lemons)
  • Lavender sprigs, for serving


  1. In a medium saucepan, combine the lavender flowers, sugar, and 1 cup water. Bring to a boil, adjust the heat, and simmer for 1 minute. Turn off the heat, put a lid on the saucepan, and let the syrup cool for 10 minutes. Pour through a fine mesh sieve into a heatproof container and refrigerate until cold.
  2. Fill a 2½ -quart pitcher with ice and add the syrup, lemon juice, and 4 cups of cold water. Mix and pour into glasses. Serve with a sprig of lavender in each glass.


TIP: Let the syrup cool completely before adding it to the pitcher.

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Elizabeth Poett
Elizabeth Poett
Elizabeth Poett was raised on Rancho San Julian, a 14,000-acre ranch on Santa Barbara’s Central Coast. As a 7th generation cattle rancher, Elizabeth is passionate about preserving the land, growing healthy, humanely-raised foods, and bringing friends and family together for joyful celebrations. She hosts events at The Ranch Table and a cooking show, Ranch To Table. on the Magnolia Network. Her first cookbook is forthcoming in fall 2023.
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