This refreshing, deep blue cornflower lemonade is a tangy, sweet sip that you can enjoy all summer long. It’s a floral spin on classic lemonade. You only need 5 ingredients, and it’s ready in no time!
Cornflowers are edible and a lovely ingredient for food and drinks! For more ideas, try my fluffy cornflower cake, cornflower cookies, and cornflower jelly!
Homemade cornflower lemonade
In the summer months, we always keep a pitcher of fresh lemonade in our fridge, and this cornflower version is on high rotation, along with lavender lemonade, elderflower lemonade, and rose lemonade.
This botanical drink is essentially regular lemonade made with dried cornflowers.
You start by steeping the flower petals with sugar and blue spirulina to create a fragrant, blue syrup. You then mix the syrup with water and fresh lemon juice, and that’s all there is to it.
Cornflower lemonade tastes refreshing, tangy, and slightly floral with the perfect amount of sweetness.
It’s a wonderful cold drink on a warm day, or anytime you crave homemade lemonade. So kick back, relax, and enjoy this refreshing sapphire-blue drink!
Watermelon cooler, creamy lemonade, and orange Julius are some of my other favorite summer drinks. You need to try them too!
Ingredients
- 6 cups water, divided – I think 6 cups is perfect, but feel free to adjust this to your taste. For a stronger lemonade, use only 5 cups. And for a more diluted lemonade, use 7 to 8 cups.
- 3/4 cup granulated sugar – adds sweetness and balances the sour taste of the lemons. Please see the section below for alternative options.
- 1 cup dried cornflower petals – gives the lovely floral taste. Cornflowers are edible flowers that grow during the summer months and were once frequent weeds in fields of corn. Dried cornflower petals are much easier to find than you may think. You can purchase them online or in bulk herb shops with other tea flowers.
- 1/2 tsp blue spirulina powder – is a natural food colorant and creates the mesmerizing blue color. Unlike butterfly pea powder, blue spirulina stays blue when you add lemon juice.
- 1/2 cup fresh lemon juice – For the best taste, opt for freshly squeezed lemon juice, not bottled. You’ll need about 3 to 4 lemons to make 1/2 cup lemon juice. I always buy one or two extra as a garnish.
- crushed ice – for serving, to keep the lemonade cold.
Variations
- Honey: You can replace the sugar with honey. Since honey is sweeter than sugar, you’ll only need 1/2 cup. Keep in mind that it will impart a honey flavor to the drink.
- Sugar-free: For a sugar-free option, try stevia. I’d use about 2 to 3 tablespoons or to taste.
- Sparkling water: For a sparkling lemonade, replace the 4 remaining cups with chilled club soda or sparkling water.
Instructions
1. Combine ingredients
Place 2 cups of water, the granulated sugar, dried cornflower petals, and blue spirulina powder in a medium saucepan. Stir well to combine.
2. Cook cornflower syrup
Bring the mixture to a rolling boil. Then, reduce the heat to low and let it simmer until the sugar has dissolved, for about 2 to 3 minutes. Stir frequently.
3. Strain syrup
Strain the cornflower syrup through a fine-mesh sieve. Discard the cornflower petals.
4. Let the syrup cool
Let the syrup cool to room temperature. You can also place the syrup in the refrigerator to cool down faster.
5. Assemble the lemonade
Pour the lemon juice, cornflower syrup, and remaining 4 cups of water into a pitcher and stir well. Place the lemonade in the refrigerator until ready to serve, or add a few ice cubes to make it nice and chilly.
6. Serve cornflower lemonade
Fill a glass halfway with ice and top up with cornflower lemonade. If desired, garnish with lemon slices and fresh cornflowers (or other edible flowers). Serve right away and enjoy!
Storage tips
- Store: Cornflower lemonade will stay fresh in a sealed jar or pitcher in the fridge for up to 4 days.
- Freeze: For longer storage, freeze the lemonade for up to 2 months.
More summer drinks
- Creamy Iced Coffee
- Mint Sweet Tea
- Bahama Mama Smoothie
- Nectarine Smoothie
- Mango Magic Smoothie
- Blueberry Bliss Smoothie
Cornflower Lemonade Recipe
This refreshing, deep blue cornflower lemonade is a tangy, sweet sip that you can enjoy all summer long. It’s a floral spin on classic lemonade. You only need 5 ingredients, and it’s ready in no time!
Ingredients
- 6 cups / 1.4 l / 48 fl oz water, divided
- 3/4 cup / 150 g / 5.3 oz granulated sugar
- 1 cup / 10 g / 0.3 oz dried cornflower petals
- 1/2 tsp blue spirulina powder
- 1/2 cup / 120 ml / 4 fl oz fresh lemon juice
Instructions
- Combine ingredients. Place 2 cups of water, the granulated sugar, dried cornflower petals, and blue spirulina powder in a medium saucepan. Stir well to combine.
- Cook cornflower syrup. Bring the mixture to a rolling boil. Then, reduce the heat to low and let it simmer until the sugar has dissolved, for about 2 to 3 minutes. Stir frequently.
- Strain syrup. Strain the cornflower syrup through a fine-mesh sieve. Discard the cornflower petals.
- Let the syrup cool. Let the syrup cool to room temperature. You can also place the syrup in the refrigerator to cool down faster.
- Assemble the lemonade. Pour the lemon juice, cornflower syrup, and remaining 4 cups of water into a pitcher and stir well. Place the lemonade in the refrigerator until ready to serve, or add a few ice cubes to make it nice and chilly.
- Serve cornflower lemonade. Fill a glass halfway with ice and top up with cornflower lemonade. If desired, garnish with lemon slices and fresh cornflowers (or other edible flowers). Serve right away and enjoy!
Notes
Honey: You can replace the sugar with honey. Since honey is sweeter than sugar, you’ll only need 1/2 cup. Keep in mind that it will impart a honey flavor to the drink.
Sugar-free: For a sugar-free option, try stevia. I’d use about 2 to 3 tablespoons or to taste.
Sparkling water: For a sparkling lemonade, replace the 4 remaining cups with chilled club soda or sparkling water.
Store: Cornflower lemonade will stay fresh in a sealed jar or pitcher in the fridge for up to 4 days. For longer storage, freeze the lemonade for up to 2 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 26gFiber: 0gSugar: 26gProtein: 0g
