good eats: lavender basil lemonade


We just love half baked harvest! She always has the most delicious recipes. We saw this one for lemonade and knew right away it would become a summer staple for us. Our favourite part (after the basil and the jasmine) is that it's sweetened with honey, making it a healthier option for us. We hope you love this recipe. If you make it, let us know in the comments below and make sure to visit Tieghan's site for more delightful recipes! xx



  • 1 tablespoon dried lavender
  • 3/4 cup fresh basil, roughly chopped + more for garnish
  • 1/3-1/2 cup honey OR coconut and or granulated sugar*
  • 5 cups water, divided
  • 1 cup freshly squeezed lemon juice
  • ice, for serving


In a small sauce pan bring the lavender and 2 cups water to a boil. If you are using coconut or granulated sugar, add the sugar to the water as well. Once the water is boiling remove from the heat and add the basil, cover and steep for 10 minutes.

Meanwhile squeeze the lemon juice into a tall glass pitcher. Stir in the honey (unless you already added sugar earlier). Stir in 3 cups water. Once the basil has steeped, strain the mixture into the pitcher with the lemon juice. Stir well and then taste. If the lemonade tastes sweet, add water, if it tastes too tart, add honey, 1 tablespoon at a time, until the lemonade is just right for you. I found that 1/3 cup honey works great. Place in the fridge until well chilled.

To serve, pour the lemonade over a glass of crushed ice. Garnish with lavender and basil. Drink up!

*If you decide to use coconut or granulated sugar, you may need to add closer to 1/2 cup sugar, as honey is a little sweeter than sugar.