Lavender Honey Soda Mocktail Recipe
This lavender honey soda mocktail is floral, sweet, and bubbly. I like to combine natural ingredients and use simple tools to make a refreshing, alcohol-free drink.
Equipment
- Cocktail shaker or mason jar with lid: I use this to properly mix the honey syrup and lemon juice before adding soda.
- Measuring spoons and cups: Precise measurements are important for balance.
- Fine mesh strainer: This helps remove any lavender pieces from the syrup.
- Small saucepan: Needed for making the honey lavender syrup.
- Tall Glass: Essential for serving.
- Long spoon or cocktail stirrer: I mix the finished drink to make sure it’s even.
- Ice cubes: Used to chill the mocktail and keep it refreshing.
Ingredients
- 1 tablespoon dried culinary lavender
- ½ cup honey local honey adds the best flavor
- ½ cup water
- Juice from 1 fresh lemon about 2 tablespoons
- 1 cup chilled club soda or sparkling water
- Ice cubes as needed
- Lemon slices and extra lavender sprigs for garnish
Instructions
- In a small saucepan, I combine ½ cup honey, ½ cup water, and 1 tablespoon dried lavender.
- I bring the mixture to a gentle simmer, stir well, and let it cook for 2-3 minutes.
- Once that’s done, I remove the pan from heat and let the syrup steep for 15 minutes to soak up the lavender’s flavor.
- Using a fine mesh strainer, I strain out the lavender. Then I let the syrup cool—don’t rush it.
- In a cocktail shaker or jar, I mix 2 tablespoons of the cooled lavender honey syrup with the juice of one lemon.
- I add a handful of ice and shake well, about 10 seconds. Just enough to chill it down.
- I pour the mixture into a tall glass filled with fresh ice.
- I slowly add 1 cup of club soda or sparkling water, then gently stir.
- I garnish with a lemon slice and a sprig of lavender. Makes it look fancy, even if you’re the only one drinking it.
Notes
I make the lavender honey syrup ahead of time and keep it in a sealed jar in the fridge. It’ll last up to a week, which is pretty convenient.
If I don’t have club soda, plain sparkling water works fine. I steer clear of anything too sweet, though—otherwise, the mocktail can get a bit much.
I recommend adjusting the syrup to taste. Start with less and add more if you want it sweeter. The syrup’s also great in iced tea or even on desserts, if you’re into that.
If I want a stronger lavender flavor, I let the syrup steep a few minutes longer. If the drink tastes too floral, I just use less syrup or try a milder honey. And I always make sure the lavender is edible and give it a rinse first.