It has been HOT around here lately.  And by hot, I mean Bay Area hot, otherwise known as vaguely approaching the 80s.  Yes, I remember what a New York summer felt like.   Yes, I remember what hot days in London felt like (worse, actually, than hot days in New York because NO ONE HAS AIR CONDITIONING).  But my body has retreated to its wimpy, climatized Bay Area state, and thus: I complain.  I complain and then I drink lemonade.This lemonade is so good, you guys.  


First of all: it’s a beautiful, beautiful color, the color I want basically everything I drink to be.  The lavender gives it this beautiful floral sweetness that perfectly compliments the honey and plays with the tart, puckering lemon, and somehow makes it taste even more refreshing.  The blueberries, beyond acting as the world’s most beautiful ice (a super competitive category), add a delicate sweetness and, when you’re done drinking, you can eat them, taking in how they’ve soaked in the puckery-sweetness of the lemonade.  And the booze, if you add that.  Oh yeah – did I mention this would be a wonderful drink to add booze to?  A splash of gin or vodka would be a super star addition.


This is super easy to make. The recipe makes enough for two glasses, but I like to quadruple it and keep it in a big pitcher in my fridge to drink whenever I come in from the hot, hot outdoors, or finish a yoga session, or my boyfriend or cat tries to cuddle me, or…you get the idea.

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Blueberry Lavender Lemonade

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  • Author: Liz Moody
  • Total Time: 15 minutes
  • Yield: 2 Glasses 1x


  • 1 tablespoon dried culinary lavender
  • 23 tbsp honey, depending on desired sweetness
  • 2 tbsp frozen blueberries
  • Juice of 3 large or 45 small lemons
  • 16 oz water (preferably filtered)


  • Boil the water and then stir in the dried lavender.  Let steep for about 10 minutes, then strain out lavender using fine mesh strainer (you can also just steep the lavender in the water like tea, if you have a loose-leaf tea strainer).  Let it cool until it’s just warm to touch, and then stir in honey until honey dissolves.  Add lemon juice.  (Adding the lemon and honey when it’s not super hot preserves the health benefits of both of them) To serve, lightly muddle 1 tbsp blueberries in the bottom of each glass before topping with ice and lemonade.  Garnish with a sprig of lavender to serve.  Makes 2 glass (16 oz) of lemonade.
  • Prep Time: 5
  • Cook Time: 10