Lavender Thyme Lemonade Mocktail Recipe
I use fresh lavender and thyme for a lightly floral, herbal lemonade mocktail. Lemon juice brings a bright tartness, and a bit of sweetness ties it all together.
Equipment
- 1 Small saucepan
- Fine-mesh strainer
- Measuring cups and spoons
- Wooden spoon
- Mixing pitcher (at least 1 quart)
- Citrus juicer
- Ice cube tray
- Tall glasses for serving
- Stirring spoon
- Small bowl for garnishes
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons dried culinary lavender or 4 tablespoons fresh lavender blossoms
- 4 fresh thyme sprigs plus more for serving
- 1 cup freshly squeezed lemon juice about 4-6 lemons
- 3 cups cold water
- Ice cubes
- Lemon slices for garnish
Instructions
- In the small saucepan, combine 1 cup water, sugar, lavender, and thyme.
- Bring to a low simmer over medium heat, stirring until the sugar dissolves.
- Remove from heat and let the syrup steep for 10-15 minutes to infuse the herbs.
- Strain the syrup through a fine mesh strainer into a mixing pitcher to remove herbs.
- Add lemon juice and 3 cups cold water to the pitcher. Stir well to combine.
- Garnish with lemon slices, thyme sprigs, or lavender sprigs. Serve chilled.
Notes
I only use culinary lavender—ornamental types can taste bitter and ruin the drink. If I want it less sweet, I just add more lemon juice or a splash of extra water.
For a stronger herbal note, I let the syrup steep a bit longer. If I’m in the mood for bubbles, I swap in club soda for still water. The lavender thyme syrup keeps in the fridge (sealed up) for about a week, which is handy for prepping ahead.