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Under 30 Minutes

Lavender Lemonade

Citrus juice enlivens this brew while lemon zest adds depth of flavor. Use organic fruit to avoid detergents and dyes in the rind.

  • Prep:
  • Total Time:
  • Servings: 4
Lavender Lemonade

Photography: Yunhee Kim

Source: Body+Soul, July/August 2006


  • 4 lemons
  • 1/2 cup dried lavender
  • 1/2 cup raw honey


  1. Using a vegetable peeler, remove zest from two lemons, leaving white pith behind. Squeeze all of the lemons for 2/3 cup juice and set aside. In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially cover the pot, lower the heat, and simmer for 10 minutes.

  2. Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved. Stir in lemon juice. Let cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and serve immediately.

Reviews (3)

  • fleur8915 29 Jun, 2011

    culinary lavender would be best. fresh lavender from your garden would be dirty and it wouldnt have the concentrated flavor that dried lavender does.

  • KandDMommy 10 Jun, 2011

    Does anyone know if FRESH vs. dried herbs can be used in these recipes?

  • rsvoboda 8 Jul, 2009

    Can any type of lavender be used?

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