Lavender Thyme Lemonade Mocktail Recipe

If you’re looking for a unique, refreshing drink that stands out, try my Lavender Thyme Lemonade Mocktail recipe. This one uses real lavender and thyme, so you get a light floral and herbal twist on classic lemonade—perfect for warm days or special gatherings.

The simple ingredients come together to make a drink that looks beautiful and, honestly, tastes even better. I’ve tested different combinations to find that sweet spot between tart, sweet, and herbal.

The result? A mocktail that feels fancy but is easy to make at home. Here’s how to whip up this Lavender Thyme Lemonade Mocktail in just a few steps.

Lavender Thyme Lemonade Mocktail Recipe

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I use fresh lavender and thyme for a lightly floral, herbal lemonade mocktail. Lemon juice brings a bright tartness, and a bit of sweetness ties it all together.

John

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Serving Size 4

Equipment

• 1 Small saucepan
• Fine-mesh strainer
• Measuring cups and spoons
• Wooden spoon
• Mixing pitcher (at least 1 quart)
• Citrus juicer
• Ice cube tray
• Tall glasses for serving
• Stirring spoon
• Small bowl for garnishes

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 2 tablespoons dried culinary lavender or 4 tablespoons fresh lavender blossoms
• 4 fresh thyme sprigs plus more for serving
• 1 cup freshly squeezed lemon juice about 4-6 lemons
• 3 cups cold water
• Ice cubes
• Lemon slices for garnish

Instructions

• In the small saucepan, combine 1 cup water, sugar, lavender, and thyme.
• Bring to a low simmer over medium heat, stirring until the sugar dissolves.
• Remove from heat and let the syrup steep for 10-15 minutes to infuse the herbs.
• Strain the syrup through a fine mesh strainer into a mixing pitcher to remove herbs.
• Add lemon juice and 3 cups cold water to the pitcher. Stir well to combine.
• Fill glasses with ice cubes. Pour the mocktail over the ice.
• Garnish with lemon slices, thyme sprigs, or lavender sprigs. Serve chilled.

Notes

I only use culinary lavender—ornamental types can taste bitter and ruin the drink. If I want it less sweet, I just add more lemon juice or a splash of extra water.

For a stronger herbal note, I let the syrup steep a bit longer. If I’m in the mood for bubbles, I swap in club soda for still water. The lavender thyme syrup keeps in the fridge (sealed up) for about a week, which is handy for prepping ahead.

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Tasting Notes

First sip? The lemonade is bright and crisp. The lemon brings that clean, tart punch.

The lavender adds a gentle floral note—never overpowering. I get a soft, sweet scent before I even taste it.

The thyme gives a subtle earthy, herbal touch. It plays nicely with the lemon and lavender.

Here’s what jumps out most to me:

• Lemon: Tart, refreshing
• Lavender: Light floral aroma
• Thyme: Subtle earthy flavor

The blend is smooth, balanced, not too sweet like soda, but the natural flavors really come through. When I serve it cold, it’s extra refreshing.

The color’s nice too—a light yellow with maybe a hint of pale lavender. If you like drinks that aren’t too sweet and have layers of flavor, this mocktail’s a pleasant change.

It’s bright enough for summer, but honestly, I’d drink it any time.

Substitute

Sometimes I just don’t have every ingredient at home. I’ll adjust the recipe with what I already have, or whatever’s easy to grab at the store.

Alternative Ingredients

• Lavender:
  If I’m out of dried lavender, I’ll use a drop of food-grade lavender extract. Sometimes, honestly, I just skip it and go for straight thyme lemonade.
• Thyme:
  Fresh thyme isn’t always around, so I use dried thyme instead. I only use half as much, since dried herbs can be pretty intense.
• Lemon juice:
  No fresh lemons? Bottled lemon juice does the trick, though the taste is a bit different—maybe a little less bright.
• Sweetener:
  I’ll swap regular sugar for honey, agave syrup, or even a low-calorie sweetener if that’s what I’ve got.

Equipment Substitutes

• If I don’t have a pitcher, a mason jar works just fine.
• No muddler for herbs? A fork does the job in a pinch.
• When I’m out of cheesecloth, I just grab a mesh strainer.