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Lavender Lemonade Mocktail

Lavender Lemonade Mocktail

iamwinfred
This Lavender Lemonade Mocktail combines floral lavender with bright, tart lemon juice for a refreshing, elegantly balanced beverage. A homemade lavender simple syrup infuses every sip with delicate aroma, while fresh-squeezed lemon keeps it vibrant and never too sweet. Perfect for brunches, garden parties, or any summer afternoon, this stunning drink is as beautiful as it is delicious.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Course Drinks
Cuisine American
Servings 4 glasses
Calories 140 kcal

Equipment

  • Small saucepan
  • Fine-mesh strainer Essential for removing lavender buds from syrup
  • Glass pitcher At least 2-quart capacity
  • Citrus juicer or reamer
  • Measuring cups and spoons
  • Stirring spoon Long spoon preferred
  • Serving glasses

Ingredients
  

Lavender Simple Syrup

  • 1 cup water 240ml
  • 1 cup granulated sugar 200g
  • 2 tablespoons dried culinary lavender buds use culinary-grade only

Lemonade

  • 1 cup freshly squeezed lemon juice about 6-8 medium lemons; 240ml
  • 4 cups cold water 960ml
  • ice cubes crushed ice also works

Garnish (Optional)

  • fresh lavender sprigs optional; must be culinary lavender
  • lemon slices optional

Instructions
 

  • Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves and the mixture just begins to simmer, about 3–4 minutes. Remove from heat, add the dried lavender buds, cover, and steep for 15–20 minutes.
  • Strain the syrup through a fine mesh strainer into a heat-safe container, pressing gently on the buds to extract all the liquid; discard the buds. Let the syrup cool to room temperature, about 30 minutes (or place in an ice bath to speed up cooling).
  • Roll each lemon firmly on the counter before cutting to release more juice, then cut in half and juice with a citrus juicer or reamer. Strain through a fine mesh strainer to remove seeds and pulp; you need about 1 cup of juice.
  • Pour the cooled lavender syrup and fresh lemon juice into a large pitcher, then add 4 cups of cold water and stir thoroughly. Taste and adjust — add more water if too strong, more syrup if too tart, or more lemon juice if too sweet.
  • Refrigerate the lemonade for at least 1 hour before serving for the best flavor.
  • Fill serving glasses with ice, pour the chilled lemonade over the top, and garnish with a lemon slice on the rim and a fresh lavender sprig in the glass. Serve immediately.

Notes

  • Use culinary-grade dried lavender only — decorative lavender can be bitter and may contain chemicals.
  • Don't over-steep the lavender; 15 minutes gives a delicate floral flavor, while 20 minutes makes it stronger. More than that risks a soapy or medicinal taste.
  • If using fresh lavender instead of dried, use 4–5 tablespoons since fresh herbs are less concentrated.
  • The lavender syrup can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.
  • Mixed lemonade keeps in a covered pitcher in the fridge for up to 5 days; flavor is best within the first 3 days.
  • The lavender syrup freezes well for up to 3 months in ice cube trays or a freezer-safe container.
  • For a sparkling version, replace half or all of the water with sparkling water — add just before serving to preserve fizz.
  • To reduce sugar, substitute stevia or monk fruit sweetener in the syrup; adjust to taste as these sweeteners vary in potency.
  • Roll lemons firmly on the counter before juicing to break down internal membranes and extract more juice.
  • If lemonade tastes flat after sitting, add a fresh squeeze of lemon juice and a splash of syrup to revive it.

Nutrition

Serving: 1GlassCalories: 140kcalCarbohydrates: 37gSodium: 5mgPotassium: 70mgSugar: 35gVitamin C: 25mgCalcium: 1mgIron: 1mg
Keyword lavender lemonade, lavender simple syrup, mocktail recipe, non alcoholic drinks, summer drinks
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