Lavender Limonada

In Mexico, lemons are rarely available for purchase at the fruit stands. There is always an abundance of limes, though. We don’t make lemonade at my house, we make limeade!
By / Photography By Ben Pancoast | June 06, 2016

About this recipe

This limeade recipe is very easy to make. Once you’ve made this lavender-infused simple syrup, you will want to experiment with other flavors. Rosemary and rose petals are popular alternatives to the lavender in this recipe. I like to use panela sugar, which is unrefined sugar that comes granulated or in a solid form. Panela sugar is easily found at any Mexican grocery store and even at some major grocers.


Bring 2 cups water to a boil in a small pot. Add the panela sugar and dissolve into the water. Remove from heat and place the lavender into the pot. Cover and allow lavender to infuse the simple syrup for about 20 minutes. Run the mixture through a sieve into a pitcher.
Add the remaining 4 cups of water and the lime juice to the pitcher. Adjust sweetness by adding in honey.
Allow the drink to chill in the fridge for 2 hours. Adorn the pitcher with lime slices and lavender flowers. Serve over ice.
Tip: A shot of tequila brightens up this drink for parties.

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  • 6 cups water, separated into 2 cups and 4 cups
  • 1 cup panela sugar (unrefined; piloncillo)
  • 3 tablespoons fresh or dried lavender
  • Honey to taste
  • 2 cups fresh lime juice
  • 1 lime, sliced in thin rounds
  • Sprigs of lavender
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