How to Make Lavender Lemonade to Get Rid of Headaches and Anxiety

by DailyHealthPost Editorial

lavender lemonade

4. Mint And Lime Lavender Lemonade

This recipe adds a bit of lime into the mix, which has anti-inflammatory and sedative effects (6). It also adds a touch of sparkling water to make it even more interesting and refreshing.

Ingredients:

  • 1/2 cup lime juice
  • ½ cup lemon juice
  • 1/2 cup raw honey
  • 1/4 cup fresh mint, packed
  • 1/2 cup boiling water
  • 1 1/2 teaspoons lavender
  • 3 cups sparkling water

Instructions:

  1. Add the lime and lemon juice, honey, mint, warm mater, and lavender to a high-quality blender.
  2. Blend the ingredients on high speed for about three minutes.
  3. Strain the mixture through cheesecloth.
  4. Add ice to a pitcher, if desired and pour mixture into a pitcher.
  5. Add the sparkling water and stir in.
  6. Serve cold.

5. Pear Lavender Lemonade

This recipe adds fresh pear juice for a more mild taste. If you’re not a fan of lavender, this recipe is for you.

Ingredients:

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  • 1 pear
  • 2 ounces lemon juice
  • 2 ounces water
  • pinch of salt
  • 1 cup maple syrup
  • 1 cup water
  • 10-12 stalks fresh lavender or about 1/4 cup dried

Instructions:

  1. Make lavender syrup by boiling the maple syrup, water, and lavender in a small saucepan.
  2. Turn to low heat and simmer for 10 mins.
  3. Let cool and strain out lavender.
  4. Juice the pear and strain the pulp.
  5. Combine all remaining ingredients and stir well.
  6. Serve cold or on ice.

6. Rosemary Lavender Lemonade

Rosemary has a slightly woody flavor that really compliments lavender. Plus, it helps treat headaches and restore appetite and blood pressure after a migraine (7).

Ingredients:

  • 1/2 cup raw honey
  • 3-4 sprigs of rosemary
  • 3-4 sprigs of lavender
  • 1/2 cup water
  • freshly-squeezed lemon juice

Instructions:

  1. Combine the honey, rosemary, lavender, and water in a small saucepan over medium heat.
  2. Stir to combine and turn down heat to low once it simmers.
  3. Cover with a lid and let it infuse for 10 minutes.
  4. Remove the lid and cool to room temperature.
  5. Strain into a jar. It will keep in the fridge for weeks.
  6. Combine a couple tablespoons of the syrup with the lemon juice and water.
  7. Add ice cubes if desired.
  8. Garnish with a sprig of rosemary for garnish and enjoy.
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