I’m always on the hunt for new ways to make refreshing drinks, especially when I want something interesting and alcohol-free. Lavender and basil together? That’s a combo that’s both calming and bright.

This lavender basil soda mocktail is simple to whip up and gives you a sophisticated drink—no alcohol needed.

Honestly, I love how the floral notes from lavender play with the fresh, slightly peppery taste of basil. The end result is a drink that feels a little special, whether you’re having friends over in the afternoon or just winding down on your own.

With just a handful of ingredients and some basic kitchen gear, I can throw this mocktail together fast and enjoy its cool, relaxing vibe.

Lavender Basil Soda Mocktail Recipe

I keep coming back to this mocktail because it’s fresh, floral, and herbal. No alcohol in sight—just a fancy, safe refreshment for anyone who wants something different.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Small saucepan: You’ll need this to make the lavender syrup.
Spoon or whisk: For stirring the syrup as it cooks.

Fine mesh strainer: To catch the basil and lavender bits from the syrup.
Measuring cups and spoons: So you don’t have to guess on amounts.
Glass or mug: For serving, obviously.

Muddler or small wooden spoon: Good for gently pressing the basil and lavender to bring out their flavors.
Pitcher (optional): Handy if you’re making a batch for a crowd.
Ice cube tray: Because you’ll want plenty of ice.

Ingredients

1 cup water
1 cup granulated sugar
1 tablespoon dried culinary lavender buds or 2 tablespoons fresh lavender flowers, cleaned
1/4 cup fresh basil leaves washed and torn
1 tablespoon freshly squeezed lemon juice
Club soda or sparkling water chilled

Ice cubes about 1 cup per serving
Extra basil leaves and lemon slices for garnish optional

Instructions

Add water and sugar to the saucepan. Bring to a simmer over medium heat, stirring often until the sugar is dissolved.

Once the mixture simmers, add the lavender and basil leaves.
Lower the heat and let it simmer for 2-3 minutes, giving it a stir now and then.
Remove from heat. Let the syrup steep for about 10 minutes.

Strain the syrup through the fine mesh strainer into a clean jar or bowl.
Fill a serving glass with ice cubes.
Add 2–3 tablespoons of lavender basil syrup to the glass.

Squeeze in the lemon juice for a bit of brightness.
Top with 1 cup of club soda or sparkling water and gently stir.
Garnish with fresh basil leaves and lemon slices if you’re feeling fancy.

Notes

Culinary lavender only—regular lavender might have chemicals, and that’s not what you want. If I want the drink less sweet, I just use less syrup or splash in extra soda water.

The syrup keeps well in the fridge (sealed, of course) for about a week. That way, I can make it ahead and be ready for whenever the mood strikes.

If I’m craving more basil, I muddle a few extra leaves at the bottom of the glass before adding ice. For groups, I’ll mix the syrup, lemon juice, and soda in a pitcher right before serving. I always taste and tweak each glass—no strict rules here.

Tasting Notes

First sip? I notice the floral aroma of lavender right away. It’s smooth, delicate—not too much, just enough to be interesting.

The basil comes through fast, adding a hint of pepper and that light earthiness. The way basil and lavender balance out the sweet and herbal flavors is honestly pretty nice.

The soda water brings a crisp, refreshing fizz. It brightens up the drink and keeps it tasting clean.

The color is soft and pale—almost pastel. There are little green flecks of basil floating in my glass, which I kind of love.

Each sip leaves a clean finish and a refreshing aftertaste. The herbal notes hang around for a second before fading out.

Substitute

Sometimes, I need to swap out an ingredient or tool in my Lavender Basil Soda Mocktail. Honestly, it happens more often than I’d like to admit.

Here are a few options that have worked pretty well for me.

Equipment

If I don’t have a muddler, I just grab a wooden spoon instead. It’s not fancy, but it does the trick.

No cocktail shaker? A mason jar with a lid works fine. Not quite as satisfying, but hey, it gets the job done.
I can strain using a fine mesh sieve if I don’t have a cocktail strainer. Sometimes I just cross my fingers and hope for the best.

Ingredients

Basil: I swap basil with fresh mint or lemon balm if basil is not available. Mint gives it a fresh twist, honestly.

Lavender syrup: I use honey syrup with a drop of culinary lavender oil as a substitute. It’s not exactly the same, but it’s close enough for me.
Soda water: I switch to tonic water or sparkling mineral water if I run out of soda water. Tonic’s a bit sweeter, so I keep that in mind.
Lemon juice: If I don’t have lemons, I use lime juice instead. It’s a little zingier, but still tasty.

Instructions

I gently muddle the substitute herbs to avoid bitterness. Learned that one the hard way.
When using honey syrup, I stir it in extra well to make sure it dissolves. Otherwise, you get weird sweet spots.
If I use tonic water instead of soda, I add less sweetener since tonic is already sweetened. No one wants a sugar bomb.

When I use a mason jar, I make sure the lid is secure before shaking. Trust me, don’t skip that step.

Lavender Basil Soda Mocktail Recipe