Lavender Iced Tea Mocktail Recipe

I really enjoy making refreshing drinks at home, and honestly, lavender iced tea mocktail is high on my list. This simple little recipe brings together the soothing taste of lavender and the crisp, familiar flavor of iced tea for a unique, calming drink.

Anyone can make this mocktail with just a few ingredients and basic kitchen tools.

I’m always on the hunt for easy drinks that still feel a bit special but don’t end up taking forever. The floral notes of lavender just work with the coolness of iced tea. It’s great for warm days or when friends come over.

If you’re bored with regular iced tea, this one is definitely worth a try.

Lavender Iced Tea Mocktail Recipe

Lavender Iced Tea Mocktail Recipe
I wanted this lavender iced tea mocktail to be refreshing and fragrant, but not fussy. I measured each step carefully to keep the taste light, with just enough lavender to notice but not so much it takes over.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 2

Equipment

  • 1 large heatproof pitcher or glass jar (at least 1 quart)
  • 1 Small saucepan
  • Fine mesh strainer or cheesecloth
  • 1 Stirring spoon
  • Measuring cups and spoons
  • Kettle or pot for boiling water
  • Citrus juicer (optional)
  • Ice cube tray
  • Tall glasses for serving
  • Small bowl for mixing lavender and sugar
  • Paper towels or a clean kitchen towel for spills

Ingredients

  • 3 cups water
  • 2 black tea bags or green tea bags
  • 1 tablespoon dried culinary lavender buds
  • 1/4 cup sugar or your favorite sweetener
  • 1 tablespoon fresh lemon juice
  • 1/2 cup cold water
  • Ice cubes
  • Lemon slices for garnish
  • Lavender sprigs optional for garnish

Instructions

  • Boil 3 cups of water in a kettle or saucepan.
  • Pour hot water into the pitcher over the tea bags and dried lavender.
  • Let tea and lavender steep for 5–7 minutes.
  • While that’s happening, mix sugar and 1/2 cup water in a saucepan and heat until the sugar dissolves.
  • Strain the tea mixture into the pitcher to get rid of the tea bags and lavender buds.
  • Stir in the sugar syrup and lemon juice.
  • Add ice cubes right into the pitcher or just pour the tea over ice in tall glasses.
  • Garnish with lemon slices and, if you’re feeling fancy, a lavender sprig before serving.

Notes

You can usually find culinary lavender at bigger grocery stores or specialty shops. Too much lavender and the drink gets weirdly soapy, so I always measure it out. I skip flavored black tea because it just competes with the lavender.
If I make this ahead, I’ll stash it in the fridge for up to two days. I only add ice and garnish when it’s time to serve, so it stays fresh and cold. Sometimes I swap in honey or agave instead of sugar, just to mix things up.

Must Have Ingredients

Tasting Notes

The first sip hits with a gentle floral aroma—nothing overpowering. The lavender is subtle, adding this calming, slightly sweet scent that’s just really nice.

The flavor itself is smooth and refreshing. I taste the lightness of black or green tea, and it blends well with the lavender. There’s a soft, herbal note, but it doesn’t take over the drink.

Some of the flavors that stand out to me:

  • Floral: soft lavender taste
  • Sweet: a light honey or simple syrup vibe
  • Citrus: just a hint of lemon or orange

The color usually ends up a light golden or sometimes a pale purple, depending on the tea. Ice keeps it crisp and cool, just how I like it.

Texture-wise, the tea is clean—easy to drink, not heavy or sticky. The aftertaste is clean, with a little lavender lingering on my tongue.

This mocktail is just right for warm days or when you need a relaxing moment. For me, it’s delicate and balanced—not too sweet, not too floral. Pretty much just what I want in a summer drink.

Substitute

Sometimes I just need to swap out ingredients for whatever’s kicking around at home. Here are a few substitutions I’ve leaned on for my Lavender Iced Tea Mocktail:

Equipment

  • If I don’t have a cocktail shaker (which is honestly most of the time), I just grab a big jar with a tight lid. Works fine.
  • No fine mesh strainer? I reach for a regular kitchen sieve. It’s not perfect, but it gets the job done.

Ingredients

  • Can’t find culinary lavender? Dried chamomile or even hibiscus flowers step in nicely.
  • If black tea feels a bit much, I swap in green tea or just go caffeine-free with herbal tea. Why not?
  • No simple syrup on hand—I’ll use honey, agave, or maple syrup. Depends on my mood, honestly.
  • When I run out of fresh lavender for garnish, lemon or orange slices do the trick. Sometimes I just use whatever citrus is left in the fridge.

Instructions

  • For floral substitutes like chamomile or hibiscus, I treat them the same as lavender: steep in hot water, then strain before mixing everything together.
  • If I’m swapping sweeteners, I start light—taste, then add more if it needs it. No shame in adjusting as you go.
  • I garnish with what’s around. Lemon, berries, a sprig of fresh mint—whatever looks good at the moment.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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