Lavender Carrot Juice Mocktail Recipe
This drink blends carrot juice with lavender for a fresh, floral twist. I use ingredients and tools that are easy to find, so the recipe’s pretty simple to follow at home.
Equipment
- Juicer or blender: I prefer a juicer for smoother juice, but a blender works if I strain the mix.
- Fine mesh strainer or cheesecloth: Needed for removing pulp if I use a blender.
- Large mixing jug: Helps combine and mix everything evenly.
- Measuring cups and spoons: I use these to keep the quantities right.
- Small saucepan: For making that lavender syrup.
- Spoon or whisk: For stirring and mixing well.
- Ice cube tray: I make ice cubes if I want the mocktail chilled.
- Glasses: I serve the mocktail in clear glasses to show off the color.
Ingredients
- 2 cups carrot juice fresh is best, but bottled works too
- 1 cup water
- 2 tablespoons dried culinary lavender make sure it’s culinary grade—don’t use just any lavender!
- 1/2 cup sugar for the lavender syrup
- 2 tablespoons fresh lemon juice
- Ice cubes as needed
- Optional garnish: Sometimes I add lemon wheels or a sprig of fresh lavender.
Instructions
- In a small saucepan, I combine the water, dried lavender, and sugar.
- I bring it to a low simmer, stirring until the sugar dissolves.
- Let it simmer for about 5 minutes. Then turn off the heat and let it steep for another 10 minutes.
- Strain out the lavender and keep the syrup.
- In a large jug, I mix the carrot juice, 3-4 tablespoons of lavender syrup, and lemon juice.
- Stir well and taste. Add more syrup if you want a stronger floral note.
- Fill glasses with ice. Pour the juice mixture over the top.
- Garnish with lemon or a lavender sprig if you’ve got one around.
Notes
I always use culinary-grade dried lavender. Not all lavender is safe for eating, so don’t skip checking the label.
Too much lavender can make things taste soapy, so I start with less syrup and adjust as I go. If I’m using a blender instead of a juicer, I chop the carrots small, blend with a bit of water, and strain well to get the juice.
Want it sweeter? Add more sugar to the syrup. Need more tang? Bump up the lemon juice. If I’m prepping ahead, I make the lavender syrup in advance—it keeps in the fridge for up to a week.
This mocktail’s best served cold and fresh. I wouldn’t keep carrot juice for more than a day since the flavor and color can change.