Monday, May 7, 2018

Lavender Lemonade

Most people who know me know that I have been fighting chronic headaches/migraines for what feels like forever, and that they've gotten exceptionally worse over the past couple years. I've had a million and one people share remedies with me that they've come across on Pinterest, Facebook, etc., and I am thankful for everyone of you who thinks of me! One that I've had shared with me frequently was lavender lemonade.

It took awhile but I finally put lemons on my grocery list and made some, and to my surprise it was DELICIOUS. I was apprehensive about lavender as a flavor, because I once followed a recipe that included Herbs de Provence (which has lavender in it) and despite using only a little bit, ALL I could taste was lavender.  That is definitely not a taste you want taking over your mouth when you're eating a pot pie...

Anywho, I browsed some recipes online, and a lot of them called for fresh or dried lavender, which I could not find anywhere.  Luckily, I had my handy dandy bottle of dōTERRA lavender essential oil. I'm also not big on consuming oils, and I wasn't sure how using oil in a water-based would work, but I was pleasantly surprised.

The reason that lavender lemonade is supposed to assist in headache help for people like me, is because lavender is calming, and my headaches are stress and tension induced.  Lavender also helps with anxiety, depression, and insomnia.


  • 2 cups water
  • 3/4 cup sugar
  • 1/4 cup honey
  • 10 drops essential oil (more or less depending on oil quality)
  • 3/4 cup freshly squeezed lemon juice
  • 2 cups cold water
  • sliced lemons for garnish
  • purple food coloring (optional)


1. Create a simple syrup by boiling 2 cups of water, then whisking the sugar into it until disolved
2. Remove simple syrup from heat and stir in honey and essential oil
3. In a drink pitcher, combine 2 cups of cold water with the 3/4 cup lemon juice and stir
4. Then, stir in the simple syrup mix and add food coloring if desired
5. Drop in your sliced lemons and chill for 1-2 hours before serving over ice


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