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–+ servings

Lavender Turmeric Tonic Mocktail Recipe

Lavender Turmeric Tonic Mocktail Recipe
I make this mocktail for its subtle floral taste, gentle spice, and bright color. The method is simple and doesn't need any hard-to-find tools or ingredients.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Shaker or mason jar with lid: To mix the drink and combine flavors fully.
  • Fine mesh strainer: To remove lavender buds and turmeric bits for a smooth finish.
  • Small saucepan: For making the lavender-turmeric syrup.
  • Measuring cups and spoons: For accurate amounts, especially for the syrup.
  • Citrus juicer: To extract the most juice from lemons.
  • Highball glasses: For serving the mocktail.
  • Bar spoon: For stirring in tonic water.
  • Ice cube tray: To keep the drink cold.
  • Optional: funnel if pouring the syrup into a small container.

Ingredients

For lavender-turmeric syrup:

  • 1 cup water
  • ½ cup sugar
  • 2 teaspoons dried lavender buds food grade
  • ½ teaspoon ground turmeric

For mocktail:

  • 2 tablespoons lavender-turmeric syrup
  • ½ cup tonic water chilled
  • 2 tablespoons fresh lemon juice
  • Ice cubes
  • Lemon wheel or fresh lavender for garnish optional

Instructions

  • Add 1 cup water and ½ cup sugar to a small saucepan.
  • Stir in 2 teaspoons dried lavender buds and ½ teaspoon ground turmeric.
  • Heat mixture over medium until sugar dissolves.
  • Let it simmer for about 3 minutes.
  • Remove from heat and let cool for 15 minutes.
  • Strain syrup into a bowl with a fine mesh strainer. Discard solids.
  • Add ice to a shaker or mason jar, then pour in 2 tablespoons syrup and 2 tablespoons lemon juice.
  • Cover and shake well for about 15 seconds.
  • Strain into a highball glass with ice.
  • Top with ½ cup tonic water and stir gently with a bar spoon.
  • Garnish with a lemon wheel or lavender sprig if you like.

Notes

I always use food-grade lavender so it’s safe to eat. If the drink is too strong, I add more tonic water.
The syrup can be kept in the fridge for a week in a sealed container. Fresh lemon juice works best, not bottled.
If you’d like, swap tonic for sparkling water for a lighter flavor. Try not to over-boil the syrup or it may get bitter, which is not pleasant at all.
I suggest using a fine mesh strainer to keep the drink clear and free of dried bits. Nobody likes sipping on lavender twigs, right?