Lavender Lemonade


1 Small Handful of Fresh or dried

2 tbsps Monk Fruit Sweetener

2 cups Boiling water for infusion

1 ½ cups Freshly Squeezed Lemon Juice

2 cups Cold water

1 cup Ice


  1. Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl (a large pyrex measuring bowl works great because you can pour easily from it). Pour the monk fruit over the flowers and use your (clean) fingers to gently rub the flowers into the monk fruit.

  2. Pour 2 cups of boiling water over the lavender "sugar" and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).

  3. Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.

  4. Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet. Add more monk fruit if too tart. Add ice and more water to desired level of concentration. Note that the ice will melt eventually, further diluting the drink.

  5. Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation.

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