Lavender Pineapple Punch Mocktail Recipe
I created this recipe to blend delicate lavender with the bright, sweet notes of pineapple. By carefully choosing ingredients and tools, I can make a refreshing, non-alcoholic drink that's easy to prepare.
Equipment
- Large pitcher (at least 2 liters)
- Fine-mesh strainer
- Citrus juicer or reamer
- Measuring cups and spoons
- Mixing spoon
- Small saucepan (for making lavender syrup)
- Knife and cutting board
- Glasses for serving
- Ice cube tray (optional, for serving)
- Small bowl (to cool syrup)
Ingredients
- 1 cup fresh pineapple juice
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup culinary dried lavender buds
- 1 cup granulated sugar
- 1 cup water for syrup
- 2 cups cold sparkling water
- Pineapple slices for garnish
- Lemon slices for garnish
- Fresh lavender sprigs for garnish
Instructions
- Combine 1 cup sugar, 1 cup water, and 1/4 cup lavender buds in a small saucepan. Bring to a gentle simmer.
- Stir and simmer for 3–5 minutes, then remove from heat and let steep for at least 15 minutes.
- Strain the syrup into a bowl to remove lavender buds and let the syrup cool.
- Add the cold sparkling water and mix gently.
- Fill glasses with ice, pour in the punch, and garnish with pineapple, lemon slices, and lavender sprigs.
Notes
I adjust the sweetness by using less syrup if the pineapple juice is already sweet. I also strain the punch a second time if I want it extra clear.
To make this drink ahead, I prepare everything except the sparkling water. I add the fizzy water right before serving so the bubbles stay fresh.
Culinary lavender can taste strong, so I taste my syrup before mixing. If it seems too floral, I use a bit less lavender next time.
Store any extra syrup in the fridge for up to a week.