Lavender Lemonade Slushy

Lavender Lemon Slushy

Lemonade takes on an ultra-summery and refreshing form in this Lavender Lemonade Slushy!
Course Beverages (Non-Alcoholic)
Diet Dairy-Free, Gluten-Free, Raw, Vegan, Vegetarian
Occasion 4th of July, Easter
Time 60 minutes or more
Prep Time 3 hours
Total Time 3 hours
Servings 6 people
Calories 135kcal
Author Sarah Bond


  • 1 Tbsp dried lavender buds
  • 1 cup sugar 200 g, you could also try subbing ½ of the sugar for your favorite sugar-alternative
  • 2 cups boiling water 473 mL, 256 mL, 1 cup cold water
  • 1 cup fresh lemon juice 236 mL, about 6 to 8 lemons


  • Combine lavender buds and sugar in a large bowl. Pour 2 cups boiling water over mixture, stir, and let sit for 30 minutes.
  • Strain lavender buds from sugar water then combine with 1 cup of cold water and lemon juice. Taste test, adding more sugar or water as needed (it should be a bit sweeter than regular lemonade).
  • Pour lemonade into a large baking dish and set in the freezer. Stir and scrape the mixture every hour, until a slushy has formed.*


*Alternatively, freeze the lemonade in an ice cube tray. Pop lemonade ice cubes into a high-powered blender and puree into a slushy.


Serving: 1serving | Calories: 135kcal | Carbohydrates: 32g | Sodium: 8mg