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Lavender Festival Lemonade

After spending a wonderful weekend at the Lavender Festival in Sequim, Washington I found many new and exciting ways to cook with culinary lavender. This is a quick way to turn your favorite lemonade into an extra special, cooling and calming summer treat. It works equally well with lemonade made fresh or from concentrate. My preference is fresh lemonade because I can better control the sweetness and have a chance to get some pulp too.

Be sure to use culinary lavender when cooking, it has a lower camphor and resin content than the fragrance lavender. The fragrance lavender smells great but doesn't taste very good.


 1 quart lemonade (fresh or from concentrate)
 1 Tablespoon dried culinary Lavender
 1 cup boiling water
 sprigs of fresh lavender, mint (optional garnish)


Put lavender in boiling water and let steep for 20 to 30 minutes until the water is cool. Strain out the lavender pieces (they have already given up their best flavor) and add the lavender water to the lemonade. Serve chilled over ice. For an extra special presentation, put a sprig of fresh lavender into each glass right before serving.

This would also be good with a little fresh mint, slightly crushed and added to the lemonade while mixing so it has time to mingle before drinking.

Serves: ?
Lemonade Lavender Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.