Lavender Lemon Coffee

Take your morning coffee to gourmet status with by infusing it with garden-grown herbs.

by Dani Yokhna
PHOTO: Rachael Brugger

After talking to my favorite coffee roaster regarding options for cold coffee drinks, she suggested trying infusions, knowing that I had been infusing liquors with herbs and flowers all summer. After trying a number of herb and citrus combinations, I settled on lavender and lemon zest. The resulting drink takes coffee in a culinary direction. The soda water brings a light, cocktail-like feel to the beverage, while lavender brings a strong floral note without being overly perfumy, and lemon zest adds a strong citrus quality without taking the acidity to unpalatable levels.

Yield: 6 servings


  • 100 grams (3.5 ounces) coffee beans, freshly ground
  • 200 grams (7 fluid ounces) boiling water
  • 500 grams (17 fluid ounces) ice-cold water
  • 2 sprigs lavender
  • 1 lemon, zest only
  • soda water


Pour boiling water over ground coffee in heat-proof bowl. Wait 2 minutes. Pour ice cold water into bowl, and let sit at room temperature for 12 to 18 hours. Pour entire mixture through a coffee filter. Add lavender and lemon zest to strained coffee concentrate. Let sit 4 to 6 hours. Strain lavender and lemon zest, and serve three parts coffee with one part soda water over ice.

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