Lavender Apple Cider Mocktail Recipe

I love making drinks that feel special but don’t take a ton of effort. This Lavender Apple Cider Mocktail recipe is my go-to for a refreshing, floral twist on classic apple cider—no booze required.

The combo of soothing lavender and crisp apple cider is a little unexpected, and honestly, it’s perfect if you’re after something unique and relaxing.

With just a handful of simple ingredients, this mocktail comes together in minutes. It’s honestly great for parties, family get-togethers, or just when I want to sip something different in the afternoon.

The light purple color and gentle scent really make this drink as pretty as it tastes.

Lavender Apple Cider Mocktail Recipe

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This recipe blends crisp apple cider and fragrant lavender, then tops it off with sparkling water for a refreshing, non-alcoholic drink. I try to measure each ingredient so I get that sweet apple and herbal lavender balance just right, though sometimes I eyeball it if I’m in a hurry.

John

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Serving Size 4

Equipment

• 1 small saucepan: For making the lavender syrup.
• Measuring cups and spoons: I like to keep things consistent, so I measure.
• Fine mesh strainer: To get the lavender bits out of the syrup.
• Pitcher or large mason jar: Perfect for mixing it all together.
• Stirring spoon: Helps me blend everything evenly.
• Serving glasses: Clear ones show off the color best, in my opinion.
• Ice cube tray: Optional, but ice is a must for me.
• Citrus juicer: If I’m adding lemon juice, a juicer saves some effort.

Ingredients

• 2 cups apple cider: I usually go for unsweetened fresh cider for the best flavor.
• 1/3 cup dried culinary lavender: Only food-grade lavender—don’t use the stuff from craft stores.
• 1 cup granulated sugar: Regular white sugar works well for syrup.
• 1 cup water: Needed for the lavender syrup.
• 1 cup sparkling water: Adds that nice fizz.
• 1 tablespoon fresh lemon juice: Totally optional but it brightens things up.
• Ice cubes: Enough to fill your glasses.
• Apple slices or extra lavender sprigs for garnish: Makes it look fancy, which I like.

Instructions

• In a small saucepan, I combine 1 cup water, 1/3 cup dried lavender, and 1 cup sugar.
• I bring it to a gentle simmer over medium heat, stirring until the sugar dissolves.
• Once it’s simmering, I take it off the heat and let it steep for about 10 minutes.
• Using a fine mesh strainer, I pour the syrup into a bowl to catch the lavender pieces.
• I let the syrup cool down completely.
• In a pitcher, I mix 2 cups apple cider, 1/2 cup of the cooled lavender syrup, 1 tablespoon lemon juice (if I’m using it), and 1 cup sparkling water.
• I fill glasses with ice and pour the mocktail over the top.
• For the finishing touch, I garnish with apple slices or a sprig of lavender.

Notes

I always stick to culinary lavender—definitely don’t use decorative or scented kinds, just to be safe.
If I want it less sweet, I add the lavender syrup a little at a time and taste as I go.
Sparkling apple cider can replace both the still cider and sparkling water, but I keep an eye on the sweetness.
I usually make the lavender syrup up to a week ahead and stash it in a jar in the fridge.
For bigger groups, I double the recipe and let everyone add their own sparkling water and ice, so it stays bubbly.
Honestly, the drink is best when it’s cold and freshly mixed.

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Tasting Notes

The first sip of this Lavender Apple Cider Mocktail? The floral aroma from the lavender syrup is gentle—never overwhelming. It’s soft, calming, and kind of makes me want to linger over the glass.

The cider itself brings a crisp, refreshing apple flavor. It tastes fresh, lightly sweet, and the bubbles add this lively texture that keeps things bright.

Key Flavor Elements:

• Lavender: Soft, floral, gentle
• Apple Cider: Crisp, sweet, lightly tart
• Sparkling Water: Effervescent, refreshing

The balance between sweet and tart is pretty spot-on. It’s not too sugary, and the lavender smooths out the cider’s acidity. No one flavor takes over, which I really appreciate.

What I Notice Most:

• The blend of apple and lavender is delicate—honestly, it’s easy to drink more than one glass.
• The aftertaste is smooth, leaving a light floral note that lingers just a bit.
• The mocktail is cooling and not too heavy, so it works great on a warm afternoon.

Visually, it’s got a light golden color with just a hint of purple from the lavender syrup. I think it looks especially nice with a fresh lavender sprig or a thin apple slice as garnish.

Must Have Ingredients

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Substitute

Sometimes I just don’t have all the ingredients for a Lavender Apple Cider Mocktail. So, I end up using substitutes to keep the flavors balanced—plus, it makes things easier.

Possible Ingredient Substitutes:

• Apple cider: I’ll swap it with pear juice or even white grape juice. It’s a bit different, but still fruity and honestly, sometimes I like it better.
• Lavender syrup: If I’m out, I grab honey and toss in a few dried lavender flowers. Or, if there’s a floral simple syrup lying around, that’ll do.
• Sparkling water: Club soda works, or ginger ale if I’m feeling like a twist.

Equipment Options:

• Mason jar or just a large glass—whatever’s clean, really.
• Small saucepan
• Fine strainer
• Spoon or stirrer

Instructions for Substitution:

• Mix in the replacement juice or syrup the same way you’d use the original. No need to complicate things.
• I always taste and tweak the sweetness or floral notes before adding the sparkling water. Sometimes it needs a little more, sometimes less.
• Serve it cold and garnish however you like. No rules here.

If I’m not in the mood for bubbles, plain water works instead of sparkling. And if I want a little more punch, I’ll add a splash of lemon juice—totally optional, but it wakes things up.