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–+ servings

Lavender Pear Sparkler Mocktail Recipe

Lavender Pear Sparkler Mocktail Recipe
I use fresh pears and a simple lavender syrup to keep this drink light and floral. The recipe’s straightforward—nothing complicated, just basic kitchen tools and a few special ingredients.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker: I use this to combine the ingredients quickly and chill them.
  • Strainer: This helps remove any fruit pulp or ice when pouring.
  • Muddler: I use it to mash the pears, releasing their juice and flavor.
  • Measuring jigger: Makes it easy to add the right amounts.
  • Small saucepan: Needed to make the lavender syrup.
  • Fine mesh sieve: Useful for straining the syrup.
  • Tall glass or tumbler: For serving the mocktail.
  • Spoon or bar spoon: For mixing and stirring the drink.
  • Ice cubes: To keep the beverage chilled.

Ingredients

  • 1 ripe pear peeled, cored, and diced
  • 1 tablespoon lavender syrup homemade or store-bought
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey optional, for extra sweetness
  • 4 ounces sparkling water or club soda chilled
  • Ice cubes

Garnishes:

  • Thin pear slice
  • Sprig of fresh lavender or mint

Lavender Syrup Ingredients (for homemade syrup):

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 teaspoons dried culinary lavender

Instructions

  • Add diced pear to the shaker and gently muddle to release the juices.
  • Pour in the lavender syrup, lemon juice, and honey (if using).
  • Fill the shaker with ice, then shake well for about 15 seconds.
  • Strain the mixture into the glass filled with fresh ice.
  • Top with chilled sparkling water or club soda.
  • Stir gently to combine.
  • Garnish with a pear slice and a lavender or mint sprig before serving.

For homemade lavender syrup:

  • Combine water, sugar, and lavender in a saucepan.
  • Bring to a boil, then simmer for 3-5 minutes.
  • Let it cool completely, then strain out lavender bits with a fine mesh sieve.

Notes

I usually go for ripe pears—they just taste better here.
If the pear’s a little dry, I’ll sneak in a splash of pear juice for more flavor.
I always strain the mix well so the drink turns out smooth, not chunky.
For homemade syrup, I stick with culinary lavender—no shortcuts there.
It gives the best floral notes and, honestly, it’s the only kind I’d trust in a drink.
The honey is totally optional, but I think it helps balance the lemon’s tartness.
This mocktail’s best when it’s really cold.
I keep the sparkling water in the fridge so it stays fizzy, and I only add the garnish right before serving for that fresh look and aroma.