Lavender Mocktail with Lemon

A vibrant pink drink in a textured glass sits on a white coaster. Its garnished with a dried lemon slice and sprigs of lavender. Lemon slices and blueberries are nearby, enhancing the fresh, floral presentation.

5 from 1 vote

This easy lavender mocktail with lemon and blueberry is filled to the brim with flavor, antioxidants and probiotics. With the perfect balance of floral and fruit, it's a great Summer or Spring mocktail.

Prep Time10

Total Time15

Course: Drinks

Cuisine: American

Servings:

Calories: 72kcal

Author: Natalie Battaglia

Ingredients

For the lavender syrup (this will be enough for 2 mocktails)

½ cup blueberries (fresh or thawed - see Note 1 for tips)
½ teaspoon dried lavender buds (food grade)
1 teaspoon honey
3 tablespoons water

For the mocktail

1 ounce lavender syrup (see Note 2 if using store-bought lavender syrup)
1 ounce lemon juice
1 cup ginger kombucha (or alternative - see Note 3)
Lavender and dehydrated citrus to garnish (optional)

Metric - US

Instructions

To make the lavender syrup

Add all ingredients to a saucepan over low heat. Stir gently until the blueberries soften and burst, then mash them with a fork to release the juices.
Strain the mixture, pressing down on it with the back of a spoon to extract every nutritious drop. Place in the fridge to cool.

To make the mocktail

Fill your glass with ice. Add the lavender syrup, lemon juice and kombucha (or alternative), then stir gently. Garnish and enjoy.

Notes

Note 1 (blueberries): don't be afraid to use frozen blueberries for this recipe - just be sure to thaw them first! I actually prefer frozen blueberries, they tend to be juicier and more vibrant in color.

Note 2 (lavender syrup): if you prefer to use store-bought lavender syrup, follow the below ingredients and instructions:

Ingredients

12 blueberries, fresh or thawed
½ oz lavender syrup (or more to taste)
1 oz (30 ml) lemon juice
1 teaspoon honey
1 cup ginger kombucha (or alternatives listed below)

Method

Muddle the blueberries, honey and 1 tablespoon of water in a shaker. Add the lavender syrup, lemon juice and 2-3 cubes of ice. Replace the lid and shake well. Strain over fresh ice and top with kombucha. Stir and garnish.

Note 3 (kombucha alternatives): I love using ginger kombucha for this recipe because it's brimming with probiotics and pairs perfectly! You can replace with a different flavored kombucha, a lime or lemon mineral water, or even plain soda water if you wish.

Nutrition