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–+ servings

Lavender Basil Soda Mocktail Recipe

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 minutes
Total Time 5 minutes
Serving Size 1

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.