This refreshing and fresh lilac lemonade recipe is the perfect drink to embrace the lilac season. It is such a great way to enjoy the lilac blossoms, no only their fragrant blossoms, but their lilac flavor as well!

This recipe features my favourite lemonade concentrate recipe and is complete with only some fresh lemon slices, cold water, and fresh lilac clusters. If you don’t have your own homemade lemonade concentrate, you can easily substitute it for store-bought lemonade or a simple lemonade recipe with fresh lemons and sugar. 

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Outdoor setting with a pitcher of lemonade with lilacs and lemon slices on a wicker tray, with flowers and cookies.

Why You’ll Love This Recipe

  • A taste of spring in every sip: This lemonade brings the gentle floral notes of lilac together with bright, fresh lemon for a refreshing drink that feels like sunshine in a glass. If you enjoy floral drinks, you might also love my homemade peach lemonade or rhubarb lemonade for other seasonal flavors.
  • Uses what’s growing in the yard: If you have lilacs blooming, this is a beautiful way to use them — no waste, just pure seasonal joy. For more ideas on making the most of your spring garden, check out my planning a canning garden post.
  • Simple ingredients, no fuss: You only need a few pantry staples and some blossoms to make something special. No fancy equipment required. You can even prep ahead using my homemade lemonade concentrate for quicker assembly.
  • Perfect for farmhouse-style gatherings: Whether you’re on the porch or hosting a spring brunch, this lemonade feels homemade, thoughtful, and a little bit fancy (without the effort). Pair it with one of my sourdough discard strawberry muffins for a sweet farmhouse treat.
  • Naturally beautiful: Those lilac blossoms make the drink just as lovely to look at as it is to drink — no artificial colors or flavors needed. If you enjoy crafting beautiful drinks, don’t miss my raspberry lemonade concentrate too.
  • Flexible and family-friendly: Serve it as-is for the kids, or mix it with sparkling water or a splash of gin for the grown-ups. Like my farmhouse-style strawberry lemonade, it’s easily customizable for any occasion.
A person holding a bouquet of fresh white and purple lilacs with green leaves, set against a backdrop of a pale sidewalk and a blue patterned skirt.

Ingredients

  • Fresh lilac blossoms: ensure they are edible and pesticide-free
  • Canned homemade lemonade concentrate
  • Cold water
  • Ice cubes
  • Optional: sugar or honey, to taste
  • Optional: lemon slices and additional lilac blossoms for garnish
A pitcher of lemonade with white and purple lilac blossoms and lemon slices, next to a glass and cookies.

Recipe Tips

Pick lilacs at their peak: Harvest blossoms in the morning when their scent is strongest, and make sure they haven’t been sprayed or treated. Look for freshly opened flowers—not ones already turning brown.

Use only the petals: The green stems and small inner parts of the flower can be bitter. Gently pull the petals off the clusters to keep the flavor light and floral.

Infuse for the right amount of time: Let the petals steep in cold water for at least 4–6 hours, or overnight for a stronger floral flavor. Too long, and it can become overpowering or a little grassy.

Strain with care: Use a fine mesh strainer or cheesecloth to remove every petal before mixing with your lemonade. This keeps the final drink smooth and clean.

Sweeten to your liking: Lilacs can have a mild bitterness. Balance it out with homemade lemonade concentrate and adjust the sweetness with honey or sugar to taste.

Add fresh lemon juice for brightness: Even if you’re using concentrate, a squeeze of fresh lemon adds a pop of acidity that brings out the lilac flavor beautifully.

Chill before serving: Let the finished lemonade sit in the fridge for at least an hour before serving to meld the flavors — it’s worth the wait.

Garnish with intention: Float a few whole lilac blossoms or lemon slices in the pitcher for a charming touch. Just make sure they’re clean and unsprayed.

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Outdoor setting with a pitcher of lemonade with lilacs and lemon slices on a wicker tray, with flowers and cookies.

Instructions

  1. Rinse the lilacs: Start by gently rinsing your lilac blossoms in cool water to remove any dust or bugs. Pat them dry with a clean kitchen towel or let them air dry for a bit.
  2. Infuse the water: In a large pitcher or jar, add the lilac petals and pour in 3 cups of cold water. Cover and place in the fridge to infuse for at least 4–6 hours, or overnight if you want a stronger floral flavor.
  3. Strain the petals: Once infused, pour the water through a fine mesh strainer or cheesecloth into another pitcher to remove all the petals. Press lightly to get every last bit of that fragrant water.
  4. Mix with lemonade: Add the lemonade concentrate to the lilac-infused water and stir well to combine. Taste and adjust the sweetness with honey or sugar if needed. If you don’t have lemonade concentrate on hand, simply mix ½ cup fresh lemon juice with ½ cup sugar (or honey) and stir it into the lilac water until dissolved. Adjust to taste with more water or sweetener as needed.
  5. Chill and serve: Pour over ice and garnish with a few fresh lilac petals or lemon slices. Serve cold and enjoy the soft floral twist on a classic farmhouse lemonade.

FAQ

Yes! Lilac blossoms are edible and perfectly safe to use in drinks and desserts—as long as they haven’t been sprayed with pesticides or chemicals. Just be sure to rinse them well and remove the green stems, which can be bitter. If you love using edible flowers, you might also enjoy my lilac sugar for another unique twist.

Common lilacs (Syringa vulgaris) are best. They’re known for their strong fragrance and delicate petals. Stick with purple or white varieties and avoid hybrid ornamental bushes unless you’re sure they’re food-safe.

Absolutely. You can substitute the concentrate by combining ½ cup fresh lemon juice with ½ cup sugar or honey, then stir it into your lilac-infused water. Adjust the sweetness and tartness to your liking. You can also check out my homemade lemonade concentrate if you’d like to make a batch ahead of time.

This lemonade is best served fresh, but you can refrigerate it for up to 2–3 days. Just give it a stir before serving, as the floral flavors can mellow over time.

es! Swap some or all of the water with chilled sparkling water for a fizzy twist. It’s a fun upgrade for brunches or garden gatherings—just like with my sparkling raspberry lemonade, which also has a fizzy option.

Recipe Variations

  • Whole wheat: Swap up to half of the all-purpose flour with whole wheat flour for a more rustic, nutrient-dense bread. You may need to add a bit more water.
  • Add Inclusions: Try making a garlic and herb version, or go sweet with a swirl of cinnamon sugar—kind of like my sourdough discard zucchini bread!
  • Rye flour: Use up to ⅓ cup rye flour for a more complex, earthy flavor—great for meatier sandwiches.
  • Honey oat bread: Add 2 tablespoons of honey to the dough and sprinkle rolled oats on top before baking for a lightly sweet and hearty loaf.
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Fresh Lilac Lemonade

This Refreshing Lilac Lemonade is a springtime favorite made with real lilac blossoms, cold water, and lemonade concentrate. It’s light, floral, and perfect for porch sipping, garden parties, or just enjoying what’s in bloom.
Prep Time:2 hours
Course: Drinks
Cuisine: American
Keyword: homemade lemonade, lemonade recipe, lilac lemonade, spring drink
Servings: 8 servings

Equipment

  • 1 Pitcher or Large Jar To mix the lemonade and to allow the lilac blossoms to infuse in water.
  • 1 Fine Mesh Strainer or Cheesecloth: To strain the lilac blossoms from the water after infusion.
  • 1 Spoon or Stirring Stick To stir the lemonade concentrate with the infused water and to mix in any additional sweeteners if needed.
  • Knife and Cutting Board If you're using fresh lemons for garnish, you'll need these to slice them.
  • Glasses For serving the lemonade.

Ingredients

  • 1 cup Fresh lilac blossoms
  • 1 cup Lemonade concentrate
  • 3 cups Cold water
  • Ice cubes
  • 1 tbsp sugar or honey optional
  • lemon slices and additional lilac blossoms for garnish

Instructions

  1. Rinse the lilacs: Gently rinse lilac blossoms to remove any dirt or bugs.
  2. Infuse the water: Add petals to 3 cups cold water and let steep in the fridge for 4–6 hours or overnight.
  3. Strain and mix: Strain out the petals, then stir in 1 cup lemonade concentrate. Add honey or sugar to taste.
  4. Chill and serve: Pour over ice and garnish with lemon slices or fresh lilac blossoms.
  5. No concentrate? Use ½ cup fresh lemon juice + ½ cup sugar or honey in place of concentrate.

Notes

  • Use only the petals: Remove the green parts and stems — they can make the lemonade taste bitter.
  • Adjust sweetness: Taste after mixing and add honey or sugar as needed. The floral flavor pairs nicely with just a touch of sweetness.
  • Choose unsprayed lilacs: Make sure your blossoms are pesticide-free and not near roads or treated lawns.
  • Serve chilled: Let the lemonade chill for at least an hour before serving to enhance the flavor.
  • Don’t oversteep: Infuse for 4–6 hours or overnight. Any longer and the floral flavor may become too strong or grassy.

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