Lavender Peach Mocktail Recipe
This one’s a refreshing mix of sweet peach and floral lavender flavors. With simple tools and easy-to-find ingredients, I can throw this together for just about any occasion.
Equipment
- Cocktail shaker or mason jar with a tight lid
- Measuring cups and spoons
- Fine-mesh strainer
- Tall glasses (about 12-16 oz)
- Bar spoon or just a regular spoon for stirring
- Small saucepan (for making lavender syrup)
- Cutting board and knife (to slice peaches or garnish)
- Citrus juicer or manual squeezer
- Ice cube tray
Ingredients
- 1/2 cup peach juice fresh or bottled, just avoid concentrate if you can
- 1 tablespoon lavender syrup see Notes for DIY instructions
- 1 tablespoon lemon juice freshly squeezed is best
- 1/2 cup sparkling water unflavored or plain club soda
- Ice cubes enough to fill the glass
- Fresh peach slices for garnish
- Edible lavender sprigs for garnish, optional
- Sugar for rimming the glass, optional
Instructions
- Fill your shaker or mason jar with plenty of ice cubes.
- Pour in the peach juice, lavender syrup, and lemon juice.
- Pop the lid on and shake for about 10 to 15 seconds to chill and mix it all up.
- Strain into a tall glass filled with fresh ice.
- Slowly top with sparkling water.
- Garnish with peach slices and, if you’ve got them, a little lavender sprig.
- Sometimes, I’ll rim the glass with sugar for a little sparkle—totally optional.
Notes
For lavender syrup, I simmer 1/2 cup water, 1/2 cup sugar, and 1 tablespoon dried edible lavender buds for about 2 minutes, then let it steep for 10-15 minutes before straining. Cool the syrup before using.
If it ends up too sweet, I’ll splash in more lemon juice or sparkling water. If I’m making it ahead, I keep the fruit mixture separate from the sparkling water, then mix right before serving.
For a sugar-free version, I swap in monk fruit or stevia syrup instead of regular sugar in the lavender syrup. Always double-check that everything’s food-grade and safe to eat.