Have you ever wanted a bright and zesty drink that fits right into your gluten-free diet? If so, you’ll love blueberry lavender lemonade. The subtle floral taste of lavender pairs surprisingly well with sweet blueberries and tart lemons. In just a few easy steps, you’ll have a delightfully refreshing beverage that’s perfect for a summer afternoon or a casual get-together with friends.
Ingredients
- 1 cup fresh or frozen blueberries
- 1 tablespoon dried culinary lavender (be sure it’s labeled gluten-free)
- 4 cups water, divided
- ½ cup freshly squeezed lemon juice (about 2–3 large lemons)
- ⅓ cup sugar or preferred sweetener (adjust to taste)
- Optional garnish: extra blueberries, lemon slices, or lavender sprigs
Directions
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Prep your lavender infusion: In a small saucepan, combine the dried lavender and 1 cup of water. Bring it to a gentle simmer, then remove from heat. Let it steep for 5–10 minutes, so the lavender flavor becomes more pronounced. If you want a milder taste, steep for less time.
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Strain the lavender water: Place a fine mesh strainer over a bowl or large measuring cup. Pour the infused water through the strainer to remove the dried lavender. Set the strained liquid aside to cool.
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Blend the blueberries: In a blender or food processor, combine the blueberries with 1 cup of water. Blend until the mixture is smooth. If desired, strain this blueberry puree for a smoother texture, especially if you’re not a fan of pulp.
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Mix the lemonade base: In a large pitcher, combine the blueberry puree, lavender-infused water, lemon juice, sugar (or sweetener), and the remaining 2 cups of water. Stir well.
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Taste and adjust: Now’s your chance to taste test. If it’s too tart, add a bit more sugar. If it’s too sweet, mix in extra lemon juice or water. Remember, you can also experiment with honey, agave, or other sweeteners.
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Chill and serve: Pop the pitcher in the fridge for at least 30 minutes to let the flavors meld. Serve over ice and garnish with a few blueberries, a lemon slice, or a sprig of lavender for a festive touch.
Nutrition Facts
Below is an approximate breakdown for a single 8-ounce serving of this blueberry lavender lemonade (based on the recipe as written):
- Calories: ~60
- Total Carbohydrates: ~15g
- Sugars: ~13g
- Vitamin C: ~20% of Daily Value
Keep in mind that your choice of sweetener and portion size can change the nutritional profile.
Final Thoughts
It’s so satisfying to know that you can whip up a show-stopping drink without gluten-based ingredients. This blueberry lavender lemonade is vibrant, beautifully colored, and easy on your schedule. Whether you’re hosting a small gathering, relaxing by yourself on a sunny afternoon, or simply craving something special, this recipe checks all the boxes. Give it a try, and don’t hesitate to tweak the sweetness or lavender level until it’s just right for you.
Frequently Asked Questions (FAQs)
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Can I use fresh lavender instead of dried?
Absolutely. Just remember to use culinary-grade lavender to ensure it’s safe for consumption. The flavor might be a bit more delicate, so you may need to adjust the steeping time. -
How do I store leftovers?
Store leftover lemonade in a sealed pitcher or container in the fridge for up to 3 days. Give it a quick stir before serving again. -
Is it okay to use bottled lemon juice?
You can, but fresh lemon juice gives a cleaner, brighter flavor. If you’re short on time, bottled juice works fine, just be sure it’s labeled gluten-free. -
How do I make it less sweet?
Simply cut back on sugar or try an alternative sweetener like stevia or a sugar substitute of your choice. Taste test as you go until you reach your desired level of sweetness.
Gluten-Free Recipe for Blueberry Lavender Lemonade
Ingredients
1 cup fresh or frozen blueberries
1 tablespoon dried culinary lavender (be sure it’s labeled gluten-free)
4 cups water, divided
1/2 cup freshly squeezed lemon juice (about 2–3 large lemons)
1/3 cup sugar or preferred sweetener (adjust to taste)
Optional garnish: extra blueberries, lemon slices, or lavender sprigs
Directions
- Prep your lavender infusion: In a small saucepan, combine the dried lavender and 1 cup of water. Bring it to a gentle simmer, then remove from heat. Let it steep for 5–10 minutes, so the lavender flavor becomes more pronounced. If you want a milder taste, steep for less time.
- Strain the lavender water: Place a fine mesh strainer over a bowl or large measuring cup. Pour the infused water through the strainer to remove the dried lavender. Set the strained liquid aside to cool.
- Blend the blueberries: In a blender or food processor, combine the blueberries with 1 cup of water. Blend until the mixture is smooth. If desired, strain this blueberry puree for a smoother texture, especially if you’re not a fan of pulp.
- Mix the lemonade base: In a large pitcher, combine the blueberry puree, lavender-infused water, lemon juice, sugar (or sweetener), and the remaining 2 cups of water. Stir well.
- Taste and adjust: Now’s your chance to taste test. If it’s too tart, add a bit more sugar. If it’s too sweet, mix in extra lemon juice or water. Remember, you can also experiment with honey, agave, or other sweeteners.
- Chill and serve: Pop the pitcher in the fridge for at least 30 minutes to let the flavors meld. Serve over ice and garnish with a few blueberries, a lemon slice, or a sprig of lavender for a festive touch.
