When you’ve been tasked with hosting a baby shower, brunch, or garden party, punch makes the celebration feel a little more special. But punch doesn’t have to be all Sprite and sherbet — it can be whimsical, sophisticated, delicious, and good fun. Pretty and aromatic lavender punch checks all those boxes.
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4 lavender punch recipes
Lavender mixes beautifully with several ingredients. Try one of these four ingredients as a starting point and then experiment to make it your own. All four recipes make 12 servings, or two 2-quart pitchers.
BlogChef pro tip: If you are serving out of a punch bowl, start by filling a bundt pan half full of water and freeze. You can drop the frozen ring in the punch bowl for an elegant presentation.
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Lavender lemonade punch
Lavender lemonade punch is a classic choice for a baby shower.
Ingredients
- 2 trays of ice cubes
- 2 to 4 tablespoons dried culinary lavender
- 4 cups boiling water
- 3/4 cup white sugar
- 2 cans of frozen lemonade
- 10 cups cold water, or as needed
Place the dried lavender in a large bowl and pour the boiling water over it. Let it steep for 10 minutes, then strain into a heat-safe pitcher. Add the sugar to the mixture and stir until dissolved. Add ice and stir in the frozen lemonade. Add the cold water and stir well. Taste and add more water or sugar if needed.
You can serve this right away, or let it sit in the fridge overnight for deeper flavor.
Read next: Lemonade recipe
Strawberry lavender punch
I have it on good authority that this punch tastes great with vodka. But if you are serving it at a baby shower, it might be better to forgo the booze. The pink color of this punch is lovely and a perfect complement to any shower.
Ingredients
- 8 cups water, divided
- 2 1/4 cups sugar
- 3 to 4 cups strawberries, hulled
- 2 to 4 tablespoons dried culinary lavender
- 2 cups lemon juice
In a large saucepan, stir 5 cups of water, 2 1/4 cups of sugar, and the strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Lower the heat and simmer for 10 to 15 minutes.
Remove from the heat and stir in your lavender flowers. Let the mixture steep for 10 to 20 minutes, tasting periodically. Once you like the flavor, strain the lavender out. Cover and cool.
Add remaining water and lemon juice. Taste and add more water if needed. Cover and refrigerate until completely cool.
Serve over ice, with a splash of club soda or prosecco.
Boozy lavender punch
This is a sophisticated take on lavender and white wine. The best part is, it costs less to make than mimosas, and you can use your favorite inexpensive white wine. Make sure you plan ahead, since you’ll need to infuse the white wine with lavender for 24 hours.
Ingredients
- 1 bottle of medium white wine
- 1 to 1½ tablespoons dried culinary lavender flowers
- 1 tablespoon granulated sugar
- 6 tablespoons water
- 1/2 cup of brandy
Start by infusing the wine with the lavender flowers. You can pour the wine and flowers into large, lidded container or open the wine, add the flowers, and recork the bottle. Put the mixture in the refrigerator and let it infuse for 6 to 24 hours, tasting periodically.
Next, make a syrup by heating the sugar in a pot with 6 tablespoons of water just until the sugar dissolves. Mix the syrup, wine, and brandy in a large pitcher or punch bowl.
Lavender limeade punch
Lavender limeade punch has a refreshing, sparkly taste. This one goes fast at parties.
Ingredients
- 6 cups water
- 1 1/2 to 1 3/4 cups sugar, to taste
- 2 to 3 tablespoons dried culinary lavender
- 1 teaspoon grated lime zest
- 1 cup fresh-squeezed lime juice, or about 8 limes
- Lime slices
- 1 bottle of lemon-lime soda
In a quart saucepan, combine 2 cups water, sugar, lavender, and lime zest. Bring to a boil over high heat. Reduce to low and simmer, stirring until sugar dissolves.
Remove the pan from heat and let syrup stand for 10 minutes. Strain and discard lavender. In a large pitcher, stir together remaining 4 cups of water plus syrup and lime juice. Serve over ice adding lime slices if desired. Top with soda and enjoy.
Read next: Pink lemonade recipe
What type of lavender to use
For the best flavor, make sure you use dried culinary lavender, not ornamental lavender from a craft store or garden center. Culinary lavender is specifically grown and processed for food use, while decorative lavender may be treated with pesticides or have a harsher, more bitter flavor. English lavender (Lavandula angustifolia) is a good choice for recipes because it has a softer, sweeter floral flavor that works well in drinks and desserts.
Where to get culinary lavender
You can usually find culinary lavender in the spice section of specialty grocery stores, natural food stores, tea shops, or online retailers. It’s commonly sold in small jars or pouches alongside dried herbs and teas. If you shop online, look for labels that specifically say “culinary grade” or “food grade.” Since lavender can become overpowering quickly, it’s better to start with a smaller amount and adjust in future batches if you want a stronger floral flavor.
How to use garden lavender
You can use lavender from your garden, especially if you have lavandula angustifolia. You need only take a few precautions:
- Make sure it has not been sprayed with pesticides or chemicals
- Rinse it gently and pat dry
- Use only the flower buds, not the stems or leaves
Adjustments
- Fresh lavender is less concentrated than dried lavender, so you’ll need to use more. A good guideline is to use 1.5 to 2 times the amount of dried lavender called for in the recipe.
- Steep fresh lavender for less time than dried lavender at first and taste periodically. Fresh lavender can become overpowering surprisingly fast. For hot steeping, try 30 minutes for a subtle flavor, up to a maximum of 2 hours for a stronger flavor.
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What flavors pair well with lavender?
Lavender works especially well with lemon, berries, honey, vanilla, and sparkling wine. The key is balance — lavender should add a subtle floral note rather than dominate the drink.
