Lavender Apple Cider Mocktail Recipe
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.
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.
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.