How to tone down lemonade?

I made some delicious strawberry-lavender-lemonade yesterday. To my palate the balance of sweet-sour was spot on. To my husband's sensitive stomach it was way too acidic. We tried adding more ice and water, but he said that just took away the flavour.

Is there such a thing as a low-acid lemonade? My husband likes to drink low-acid orange juice, I'm wondering if there is an equivalent or a way to doctor my own low-acid lemonade.

Is he doomed to just watch me and the kids enjoy the lemonade?

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