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–+ servings

Lavender Raspberry Lemonade Mocktail Recipe

Lavender Raspberry Lemonade Mocktail Recipe
I use a mix of fresh lemon juice, homemade lavender syrup, and juicy raspberries to make this non-alcoholic summer drink.
John
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 7

Equipment

  • Citrus juicer: I use this to quickly squeeze fresh lemons.
  • Small saucepan: I need this for simmering the lavender syrup.
  • Fine mesh strainer: It keeps seeds and large bits out of the drink.
  • Measuring cups and spoons: These help me get the exact amounts right.
  • Mixing spoon: Great for stirring everything together.
  • Large pitcher: I use this to hold and chill the lemonade mix.
  • Serving glasses: Any type works, but I like clear glasses to show the color.
  • Muddler or fork: Useful for mashing the raspberries if I want more juice.
  • Ice cubes: They keep the drink cold and refreshing.

Ingredients

  • 1 cup fresh lemon juice about 4-5 lemons
  • 3/4 cup white sugar
  • 1 tablespoon dried culinary lavender food-grade, not ornamental
  • 1 cup fresh raspberries plus more for garnish
  • 5 cups cold water
  • Extra lemon slices for garnish optional
  • Ice cubes
  • Mint leaves optional for garnish

Instructions

  • Add sugar, dried lavender, and 1 cup of water to a small saucepan. Heat on low and stir often until the sugar is dissolved.
  • Let the syrup simmer for 2 minutes, then remove from heat and let steep for 15 minutes.
  • Strain the syrup through a fine mesh strainer to remove the lavender flowers.
  • Juice the lemons using the juicer. Try to remove any seeds.
  • Place raspberries in a bowl or directly in the pitcher. Gently mash with a muddler or fork.
  • Add the strained lavender syrup, fresh lemon juice, and 4 more cups of cold water to the pitcher with raspberries. Stir well.
  • Fill serving glasses with ice. Pour the lemonade mixture over the ice.
  • Garnish each glass with extra raspberries, lemon slices, and mint leaves if using. Serve cold.

Notes

I find it important to use food-safe dried lavender only—other types might have pesticides or just aren’t meant to be eaten.
If I want a sweeter drink, I add more sugar to taste. The raspberries can be strained out for a clearer lemonade or left in for extra texture.
Letting the lavender syrup cool before mixing it into the lemonade helps keep the drink cold and fresh.
Sometimes, I use sparkling water instead of plain water for fizz. The flavor grows stronger as the mixture sits, so I sometimes chill it for a few hours before serving.
Store leftovers in the fridge and use within two days for the best taste.