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Apr 01, 2019 2:48pm

Julia Usher baking in her home kitchen
Blog Recipes and Tips From Julia Usher

Lavender Lemonade

Courtesy of my friends Deborah and Steve Nathe, owners of Winding Brook Estate, a 16-acre lavender farm in Eureka, Missouri. This is one of their favorite ways to use farm-fresh (or dried) lavender in the dog days of summer.

Yield: About 6 1/2 refreshing cups

Prep Talk: Either fresh or dried lavender buds will work just fine. Expect some trial and error to adjust the lavender strength to your liking.


  • 1 cup granulated sugar
  • About 2 tablespoons fresh or dried lavender buds (Note: I use dried buds from Penzeys Spices. Feel free to adjust the quantity of lavender to taste.)
  • Grated zest of 2 lemons
  • 6 cups water, divided
  • 1/2 cup strained freshly squeezed lemon juice
  • Lemon slices and fresh lavender sprigs, for garnish (optional)


1 | Prep the lavender syrup. Combine the sugar, lavender buds, and lemon zest in the bowl of a food processor fitted with a steel blade attachment. Process for 30 seconds or so, until the lavender and lemon zest are coarsely chopped.

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