Go Back Email Link
–+ servings

Lavender Aloe Vera Drink Mocktail Recipe

Lavender Aloe Vera Drink Mocktail Recipe
I make this recipe with soothing lavender and cool aloe vera. It’s easy to throw together and only takes a few tools and ingredients—perfect if you want a refreshing, alcohol-free drink without the fuss.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 2

Equipment

  • Cocktail shaker or a large jar with a tight lid
  • Fine-mesh strainer
  • Measuring cup and spoons
  • long spoon or stirrer
  • Citrus juicer (manual or electric)
  • Small saucepan (for homemade lavender syrup)
  • Serving glasses (I love clear ones to show off the color)
  • Ice cubes

Ingredients

  • 1 cup aloe vera juice unsweetened
  • 3 tablespoons lavender syrup store-bought or homemade
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup cold sparkling water
  • Ice cubes
  • Lemon slices and fresh lavender sprigs for garnish optional

Instructions

  • If you’re making your own lavender syrup, combine water, sugar, and lavender buds in a saucepan. Heat gently until the sugar dissolves, then let it cool. Strain out the flowers.
  • Fill a cocktail shaker with ice cubes.
  • Add aloe vera juice, lavender syrup, and lemon juice.
  • Secure the lid and shake well for about 15 seconds.
  • Strain the mixture into serving glasses filled with fresh ice.
  • Top with cold sparkling water and give it a gentle stir.
  • Garnish with a lemon slice and a sprig of lavender if you’re feeling fancy.

Notes

Just a heads-up: I make sure to use only culinary-grade dried lavender so the taste is pleasant and totally safe. Over-steeping lavender can make things bitter, so I try to keep an eye on the clock. If I’m out of fresh lemons, bottled lemon juice will do, but honestly, fresh juice really brightens the drink.
Aloe vera juice can be a bit thicker sometimes, so I shake it well to blend everything. This mocktail is best served nice and cold—warm ingredients just aren’t as refreshing. If I want it lighter, I just add more sparkling water.
This recipe is a breeze to double if you’re serving a crowd. Sometimes I switch up the garnish—edible flowers or a twist of lemon peel look great, too.