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–+ servings

Lavender Rose Spritzer Mocktail Recipe

Lavender Rose Spritzer Mocktail Recipe
I make this mocktail when I want a refreshing, fragrant drink that's easy but feels special. From the right tools to the floral ingredients and step-by-step instructions, every choice helps bring out the best flavors and presentation.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker (for mixing the syrup and juice)
  • Measuring spoons and cups (for accuracy)
  • Strainer (optional, for a smoother drink)
  • Tall glass (12–16 oz works best)
  • Small saucepan (to make the lavender syrup)
  • Spoon or stirring stick
  • Ice cubes
  • Fine mesh sieve (if fresh flowers or herbs are used)
  • Citrus juicer: To get fresh lemon juice.
  • Jigger (for precise pours)
  • Bar towel or paper towels (to clean up drips)

Ingredients

  • 1 tablespoon culinary-grade dried lavender
  • 1/2 cup water for syrup
  • 1/2 cup sugar for syrup
  • 2 teaspoons rose water
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup chilled sparkling water
  • 1/4 cup lavender syrup see instructions
  • Ice cubes enough to fill the glass
  • Fresh mint or edible rose petals for garnish, optional
  • Extra slices of lemon garnish, optional

Instructions

Make lavender syrup:

  • Add 1/2 cup water and 1/2 cup sugar to a small saucepan.
  • Stir over medium heat until sugar dissolves.
  • Add dried lavender and simmer for 2 minutes.
  • Remove from heat and let it steep for 15 minutes.
  • Strain to remove lavender and let syrup cool.

Mix the drink:

  • Fill a shaker halfway with ice.
  • Add 1/4 cup cooled lavender syrup, 2 teaspoons rose water, and 1/2 cup lemon juice.
  • Shake for 5–10 seconds until cold and combined.

Assemble in the glass:

  • Fill a tall glass with fresh ice.
  • Strain the mixture from the shaker over the ice.
  • Top with 1/2 cup sparkling water.
  • Stir gently.

Garnish and serve:

  • Add a sprig of fresh mint or edible rose petals.
  • Add a slice of lemon if desired.
  • Serve immediately.

Notes

I use culinary-grade dried lavender to make sure it’s safe and edible.
Rose water can be strong, so I always start with less and add more to taste.
If lemon juice tastes too tart, I adjust by adding more syrup or a bit of extra sparkling water.
Chilling all the liquids before mixing helps keep the spritzer cold without needing too much ice, so it doesn’t get watered down.
Store leftover lavender syrup in the fridge for up to a week.