Lavender Orange Blossom Water Mocktail Recipe
This refreshing mocktail combines floral lavender with sweet orange blossom water, finished with citrus and sparkling water. I’ll detail the specific equipment, list each ingredient with amounts, and walk you through each step for a consistently delicious result.
Equipment
- Measuring spoons and cups
- Citrus juicer (manual or electric)
- Fine-mesh strainer
- Cocktail shaker or large jar with a lid
- Long mixing spoon
- Small saucepan (for making lavender syrup)
- Muddler or wooden spoon
- Pitcher (for mixing multiple servings)
- Ice cube tray
- Serving glasses (recommend highball or stemless wine glasses)
- Small bowl (for prepping garnishes)
Ingredients
- 2 tablespoons dried culinary lavender
- 1 cup water for syrup
- 3/4 cup sugar for syrup
- 1/2 cup fresh orange juice about 2 medium oranges
- 2 tablespoons orange blossom water
- 2 tablespoons fresh lemon juice
- 1 1/2 cups cold sparkling water or club soda
- Ice cubes as needed
Instructions
- Combine lavender, 1 cup water, and sugar in a saucepan. Bring to a gentle simmer, stir, then remove from heat. Let steep for 20 minutes.
- Strain the syrup through a fine mesh strainer to remove lavender bits. Cool completely.
- Juice the oranges and lemon. Strain if pulpy.
- In a shaker or pitcher, add 1/4 cup lavender syrup, fresh orange juice, orange blossom water, and lemon juice.
- Fill with ice. Shake or stir until well chilled.
- Add sparkling water. Stir gently to combine.
- Pour into glasses over fresh ice.
- Garnish with orange zest, lavender sprigs, or edible flowers.
Notes
Lavender syrup keeps in the fridge for up to a week in a sealed jar. Orange blossom water has a bold floral taste, so I add a little at a time and taste before using more.
For a large batch, I triple the recipe, mix everything except the sparkling water, then add sparkling water right before serving. Fresh citrus makes the flavors bright and natural—I avoid bottled juice for best results.
I sometimes add a few crushed berries for extra color, but I keep the lavender and orange dominant for a classic flavor. It’s fun to experiment, though.