Got a headache that just won’t go away? Many people find that traditional over-the-counter pain relief medication is ineffective in dealing with persistent headaches, which can be caused by stress, tension, dehydration, or any number of external or internal factors.
Fortunately, there’s a natural remedy that has gained much recognition for helping people deal with chronic, painful headaches – lavender lemonade.
Lavender is a purple plant that has a complex structure and myriad health benefits, ranging from anti-inflammatory to anti-fungal to antidepressant effects.
Now you can harness the effects of this herbal remedy with this simple, easy-to-make recipe. This sweet drink that can also help cure even the most persistent of headaches.
Why It Works So Well
Lavender has a long history of use as an anxiolytic drug. It’s an effective mood stabilizer and analgesic agent, as well as a mild herbal sedative. The combination of these effects make it perfect for treating stress and tension headaches caused by muscle spasms and tension in the body – safe and effective, just inhaling the scent of the oil can have a marked impact on the treatment.
5 Lavender Lemonade Recipes:
1. Basic Lavender Lemonade Recipe
This basic recipe is far from plain. Lavender gives the lemonade a hit of woody and floral notes while honey makes it sweet and light.
- 1 cup raw honey
- 12 cups water
- 1 tablespoon dried lavender flowers
- Juice from 6 lemons
- In a large saucepan, bring water and honey to a boil.
- Remove from the heat and add lavender.
- Cover and let stand for 1 hour.
- Strain, discarding lavender.
- Stir in cold water and lemon juice.
- Serve over ice.
2. 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.
- 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
- Add the lime and lemon juice, honey, mint, warm mater, and lavender to a high-quality blender.
- Blend the ingredients on high speed for about three minutes.
- Strain the mixture through cheesecloth.
- Add ice to a pitcher, if desired and pour mixture into a pitcher.
- Add the sparkling water and stir in.
- Serve cold.
3. Rosemary Lavender Lemonade
- 1/2 cup raw honey
- 3-4 sprigs of rosemary
- 3-4 sprigs of lavender
- 1/2 cup water
- freshly-squeezed lemon juice
- Combine the honey, rosemary, lavender, and water in a small saucepan over medium heat.
- Stir to combine and turn down heat to low once it simmers.
- Cover with a lid and let it infuse for 10 minutes.
- Remove the lid and cool to room temperature.
- Strain into a jar. It will keep in the fridge for weeks.
- Combine a couple tablespoons of the syrup with the lemon juice and water.
- Add ice cubes if desired.
- Garnish with a sprig of rosemary for garnish and enjoy.
4. Chamomile Lavender Lemonade
- 6 tablespoons chamomile
- 2 tablespoons dried lavender flowers
- 7 cups of water
- 1 cup honey
- 1 cup of fresh lemon juice (from 4-6 lemons)
- Bring 6 cups of water to a boil and remove from heat.
- Add chamomile and lavender and steep for 10 minutes.
- While you wait, heat 1 cup of water and honey in a small saucepan until the honey is completely dissolved.
- Remove from heat to cool.
- Strain the tea into a large pitcher.
Add lemon juice and honey mixture to the pitcher.
- Stir and refrigerate for about an hour before serving.
5. Blood Orange Lavender Lemonade
This recipe is more on the acidic side, and it has a lovely orange-red color.
- 1 cup coconut sugar
- 3 1/2 cups water
- 1-2 tbsp lavender
- 1 cup fresh blood orange juice, (4 to 6 oranges)
- 1 cup fresh lemon juice, (6 to 8 lemons)
- 1 lemon, sliced
- 1 blood orange, sliced
- Fresh mint sprigs, for garnish
- In a medium saucepan heat sugar, lavender, and water for about 5 minutes until all the sugar is dissolved.
- Set aside to cool and strain.
- Fill a pitcher with ice and pour in the juices, lavender syrup, fruit slices, and water.
- Garnish with mint and serve.