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Elizabeth Poett's Lavender Lemonade

Lavender Lemonade

byElizabeth Poett
Total 30 mins, includes cooling time
Active 5 mins
Makes 8 to 10 servings
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.
TIP: Let the syrup cool completely before adding it to the pitcher.
  • 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 2 1/2-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.