Iced Lavender Lemonade Mint

# What you'll need:

→ Lavender Syrup

01 - 1 cup water

02 - 1 cup granulated sugar

03 - 2 tablespoons dried culinary lavender

→ Lemonade

04 - 1 cup freshly squeezed lemon juice from 5-6 lemons

05 - 4 cups cold water

06 - 1/2 cup lavender syrup

07 - 1/3 cup fresh mint leaves

08 - Ice cubes

→ Garnish

09 - Lemon slices

10 - Fresh mint sprigs

# How to make it:

01 - In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.

02 - Add 2 tablespoons dried culinary lavender to the syrup, stir, and remove from heat. Cover and let steep for 10 minutes.

03 - Pour the syrup through a fine mesh sieve to remove the lavender solids. Allow the syrup to cool to room temperature.

04 - In a large pitcher, combine 1 cup freshly squeezed lemon juice, 4 cups cold water, and 1/2 cup cooled lavender syrup. Stir thoroughly.

05 - Add 1/3 cup fresh mint leaves to the pitcher and gently muddle with a wooden spoon to release their aromatic oils.

06 - Fill glasses with ice cubes and pour the lavender lemonade. Garnish each glass with lemon slices and fresh mint sprigs.

07 - Serve immediately or refrigerate until ready to serve.

# Expert suggestions:

01 -

The balance between floral and tart hits differently than regular lemonade—it's fancy enough for guests but easy enough for a lazy afternoon.
Making the lavender syrup feels like a small kitchen magic trick, and you'll find yourself using it in other drinks and desserts long after.
It's naturally vegan and gluten-free without ever tasting like a compromise.

02 -

Don't let the lavender steep longer than 10 minutes, or it flips from floral and delicate to perfume-y and overwhelming—I learned this the hard way and had to start over.
Freshly squeezed lemon juice tastes nothing like bottled, and it makes the whole difference here—it's worth spending 5 minutes on a citrus juicer.

03 -