Iced Lavender Lemonade Mint

# What You’ll Need:

→ Lavender Syrup

01 - 1 cup water

02 - 1 cup granulated sugar

03 - 2 tablespoons dried culinary lavender

→ Lemonade

04 - 1 cup freshly squeezed lemon juice (approximately 5-6 lemons)

05 - 4 cups cold water

06 - 1/2 cup lavender syrup, adjusted to taste

07 - 1/3 cup fresh mint leaves, plus additional for garnish

08 - Ice cubes as needed

→ Garnish

09 - Lemon slices

10 - Fresh mint sprigs

# How To Make It:

01 - In a small saucepan, combine 1 cup water and 1 cup sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves completely.

02 - Add dried lavender to the syrup, stir, and remove from heat. Cover and let steep for 10 minutes to infuse floral essence.

03 - Pour syrup through a fine mesh sieve to remove lavender solids. Allow syrup to cool to room temperature.

04 - In a large pitcher, combine lemon juice, cold water, and 1/2 cup cooled lavender syrup. Stir thoroughly to blend flavors.

05 - Add fresh mint leaves to the pitcher and gently muddle with a wooden spoon to release essential oils without bruising leaves.

06 - Fill serving glasses with ice cubes, pour lavender lemonade, and garnish with lemon slices and fresh mint sprigs. Serve immediately or refrigerate until ready.

# Expert Advice:

01 -

It tastes like springtime in a glass—fancy enough to serve guests but simple enough to make on a Tuesday.
The floral notes feel unexpected and sophisticated, yet the drink stays refreshingly light and thirst-quenching.
You only need basic ingredients most kitchens already have, plus a trip to find culinary lavender.

02 -

If you steep the lavender longer than 10 minutes, it turns soapy and unpleasant—I learned this by accidentally leaving it overnight and having to start over.
Muddling the mint gently makes all the difference; aggressive muddling releases compounds that make it taste bitter and grassy instead of fresh and cooling.

03 -