Outback Blueberry Lavender Lemonade Recipe

Outback Steakhouse surprised everyone when they added this purple lemonade to their drink menu. Customers tried it out of curiosity because the color looked so unusual.

The first sips told them this was not ordinary lemonade. The sweet blueberries mixed with floral lavender and fresh lemon created a flavor nobody expected to love so much. Word spread fast among diners.

Soon, tables throughout the restaurant had glasses filled with this purple drink. Guests started ordering it with every meal.

The lemonade became so popular that servers recommended it to new customers.

What made it special was how simple ingredients came together in such a surprising way. Outback found the perfect balance between sweet, tangy, and floral notes.

Today I’m sharing this copycat Outback Blueberry Lavender Lemonade Recipe so you can enjoy it at home whenever you want.

What Makes This Lemonade Unique?

What makes this lemonade different from the usual version is the mix of blueberry and lavender.

It’s a creative twist on the classic lemon flavor that everyone knows. Blueberries give it a deep, natural sweetness and a rich color that turns the drink into a soft purple hue.

Lavender adds a light floral scent that feels calm and soothing with every sip.

What Does Outback Blueberry Lavender Lemonade Taste Like?

Blueberry lavender creates a wonderful balance. The blueberries give you a mild, sweet berry flavor.

It’s not too strong or overpowering. The lavender brings a light floral note that smells like spring.

Some people worry lavender might taste like soap or perfume. That only happens when you use too much.

When done right, it adds a soft, calming flavor. Together, these two create a smooth, elegant taste.

Outback Blueberry Lavender Lemonade Ingredients

• Fresh Lemons (6 to 8 medium lemons): Use 6 to 8 medium lemons. Fresh lemon juice gives the lemonade a bright, tangy taste. Bottled juice does not have the same fresh flavor.
• Blueberries (1 cup): They add sweetness, color, and a soft fruity flavor. You can also use frozen ones if fresh aren’t available—just thaw them first.
• Dried or Fresh Lavender (1 tablespoon): use 1 tablespoon of dried lavender or a few small sprigs of fresh lavender. Lavender gives the drink its soft floral note. Be gentle with the amount—too much can make it taste soapy.
• Sugar (1 cup): I use 1 cup of white sugar. This helps make a smooth syrup without any grainy bits in the drink.
• Water (6 cup): You’ll need 1 cup of water for the syrup and 5 cups of cold water to mix the lemonade. Cold water keeps it fresh and crisp.
• Ice Cubes (optional): Ice isn’t required, but I love serving this drink chilled. It makes every sip extra refreshing.

Essential Kitchen Equipment

1. Small Pot: For making syrup.
2. Fine Mesh Strainer: Removes lavender and blueberry bits.
3. Citrus Juicer: For easy lemon extraction.
4. Large Pitcher: To mix lemonade.
5. Wooden Spoon: For stirring syrup and lemonade.
6. Measuring Cups and Spoons: For accurate ingredient measurements.
7. Glasses: To serve chilled lemonade.

How To Make Outback Blueberry Lavender Lemonade

Step 1 | Make the Simple Syrup

In a small pot, I pour in 1 cup of water and 1 cup of sugar. I whisk it over medium-high heat until the sugar fully melts.

This makes a smooth syrup so the drink doesn’t have gritty sugar at the bottom.

Step 2 | Add Blueberries and Lavender

Next, I add the blueberries and lavender to the hot syrup. I lower the heat and let it simmer for about 10 minutes.

The blueberries start to break down and release their juice. The lavender infuses the syrup with its soft floral flavor.

Step 3 | Strain the Syrup

Once the syrup turns deep purple, I remove it from the heat. I pour it through a fine mesh strainer into a bowl or cup.

This removes the lavender and any blueberry skins. What’s left is smooth, colorful syrup.

Step 4 | Juice the Lemons

While the syrup cools, I juice 6 to 8 lemons to get about 1 ½ cups of fresh lemon juice. I like to pour the juice through a small strainer to catch seeds and pulp.

Step 5 | Mix Everything Together

In a large pitcher, I pour in the fresh lemon juice, the cooled blueberry lavender syrup, and 5 cups of cold water. I stir it well with a wooden spoon.

Step 6 | Chill and Serve

I fill my glass with ice and pour in the lemonade. I like to add a few whole blueberries and a sprig of lavender on top for a pretty touch.

Pro Tips For Making This Recipe

• Cool Syrup Completely: Let the blueberry lavender syrup cool down to room temperature before you mix it with the lemon juice and water. A hot syrup can make the lemonade taste bitter.
• Taste and Adjust: After you mix the lemonade, taste it. If it is too tart, you can stir in a little more sugar. If it is too sweet, add a bit more lemon juice or water.
• Muddle for More Color: For an even deeper purple color, gently mash a handful of fresh blueberries in the bottom of the pitcher before you add the liquid.

Ways to Enjoy Your Blueberry Lavender Lemonade

Pour this lemonade into tall glasses with lots of ice for a refreshing drink.

Outback Steakhouse serves it in large glasses with a straw and a lemon wedge on the rim. They add fresh blueberries to the glass for color. You can do the same at home.

This drink works well as a base for other beverages. Add sparkling water to make it fizzy. Mix it with iced tea for a fruity twist.

Keeping Your Lemonade Fresh Longer

To keep your lemonade fresh, store it in the refrigerator in a sealed glass container or jar.

It will stay good for about 3 to 4 days. Avoid keeping it uncovered, as the floral scent can fade quickly. Stir it before serving again since some syrup may settle at the bottom.

If you plan to store it longer, keep the syrup and lemon juice separate and mix them only when ready to serve.

You can also freeze the syrup in small ice cube trays for future use — just thaw and mix with water whenever you crave that Outback-style lemonade again.

Outback Blueberry Lavender Lemonade Recipe FAQs

1. My lemonade tastes a little bitter. What happened?

A bitter taste often comes from squeezing the lemons too hard and extracting oils from the white pith.

It can also come from using too much lavender. Use gentle pressure when juicing and measure lavender carefully.

2. Why did my lemonade turn out cloudy?

Cloudiness is usually from blueberry pulp. Even after straining, tiny bits remain. It’s normal and doesn’t affect taste. For clearer lemonade, strain the syrup a second time through cheesecloth.

3. Is this lemonade too sweet?

Reduce the sugar in the syrup to ¾ cup, or add a little extra lemon juice or cold water. Always taste before finalizing—balance is key to matching Outback’s flavor.

4. What if my syrup turns out too thick?

Thin it out with a tablespoon or two of warm water. Stir well until smooth. Over-simmering often makes syrup thicker, so keep a close eye during cooking.

5. How do I fix if it’s too tart?

Add a little more syrup or a spoon of honey to mellow the sharpness. If needed, mix in extra cold water for balance. Always taste as you go.

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Yield: 6

Outback Blueberry Lavender Lemonade Recipe

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Outback Blueberry Lavender Lemonade Recipe in just 45 minutes! Enjoy this refreshing purple drink inspired by Outback Steakhouse at home today.

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 45 minutes

Ingredients

• Fresh Lemons: 6 to 8 medium (about 1 ½ cups fresh juice)
• Blueberries: 1 cup (fresh or thawed if frozen)
• Dried or Fresh Lavender: 1 tablespoon dried or a few small sprigs fresh
• Sugar: 1 cup white granulated sugar
• Water: 6 cups total (1 cup for syrup, 5 cups cold for mixing)
• Ice Cubes (optional): As needed for serving

Instructions

1. In a small pot, combine 1 cup water and 1 cup sugar. Heat over medium-high, stirring until sugar fully dissolves. This forms a clear syrup without any grainy texture.
2. Add blueberries and lavender to the syrup. Lower the heat and let it simmer gently for about 10 minutes. The blueberries will release their juice and the syrup will turn deep purple.
3. Once done, pour the syrup through a fine mesh strainer into a bowl or measuring cup. Discard the solids. The syrup should look smooth and vibrant.
4. Juice 6–8 lemons to get about 1½ cups of fresh juice. Strain to remove seeds and pulp for a clean finish.
5. In a large pitcher, combine the fresh lemon juice, cooled blueberry-lavender syrup, and 5 cups cold water. Stir thoroughly until well blended.
6. Fill glasses with ice and pour in the lemonade. Garnish with a few blueberries and a sprig of lavender. Serve cold and enjoy.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 140Sodium: 5mgCarbohydrates: 36gFiber: 1gSugar: 33g

This Outback Blueberry Lavender Lemonade Recipe creates a special drink you can make at home.

The purple color catches everyone’s eye. The blend of sweet berries, tangy lemon, and gentle flowers creates something memorable.