These easy lavender mocktails with lemon and blueberry are simple to make and packed with antioxidants and probiotics. Made with a quick homemade (or store-bought!) syrup, this easy lavender drink is non-alcoholic and takes just minutes to make.
Why You’ll love this recipe
- It’s perfect for Spring: when I put the call out recently on Instagram asking for Spring mocktail requests, one of the top responses was lavender, so I just know this recipe is perfect for the season! I also love my rose mocktail with hibiscus and my elderflower mojito mocktail for this time of year.
- It’s easy to make: I know I know – you just want your mocktails to be easy! This recipe does require a lavender syrup, but this can be bought at the store or homemade if you wish. I’ll include both methods in the recipe card below – the choice is yours!
- The flavor combination is perfect: if you haven’t tried a lemon lavender mocktail yet, you have been missing out. With the additional of juicy blueberries and (optional) ginger kombucha, this recipe packs a zingy punch of flavors.
Lavender Mocktail Ingredients
This drink calls for lavender syrup. You can either make your own or use a store bought brand. The other ingredients you need are:
- Blueberries – you can use fresh or thawed blueberries in this recipe. My personal preference is to use frozen blueberries and thaw them because they are usually a lot juicier and more vibrant in color.
- Dried lavender buds (edible) – if you’re making your own syrup, you’ll need some food grade dried lavender buds. These can be found on Amazon or other online stores.
- Honey
- Lemon juice – I always prefer to use fresh where possible, but bottled is also fine!
- Your choice of mixer – I love ginger kombucha in my lavender mocktails. Alternatives are a citrus kombucha, a lemon mineral water or regular soda water.
How to make it
Note: use these instructions if you’re making your own lavender syrup. If you’re using store-bought, head to the recipe card below for method and instructions.
To make the 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.
Fill your glass with ice, then add your lavender syrup and lemon juice.
Add your kombucha (or alternative), then stir well.
Garnish with optional fresh lavender, herbs and dehydrated citrus. Serve immediately.
Expert tips and tricks
- Don’t be afraid to use blueberries thawed from frozen in your lavender mocktail – I find frozen blueberries have an excellent flavor, are super juicy and are more vibrant in color than fresh.
- If you’re making your own lavender syrup, be sure to use food grade lavender only. You can find it on Amazon and other online retailers.
- I’ve said it before and I’ll say it again – use fresh citrus juice if at all possible. The flavor really can’t be compared to the store bought lemon and lime juice. At the same time, I DO appreciate how expensive citrus can be, so if you choose to use bottled, choose one without added sugar.
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I hope you love this lavender mocktail as much as I do!
Lavender Mocktail with Lemon
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.
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Servings: 1
Ingredients
For the lavender syrup (this will be enough for 2 mocktails)
Instructions
To make the lavender syrup
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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.
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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
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Fill your glass with ice. Add the lavender syrup, lemon juice and kombucha (or alternative), then stir gently. Garnish and enjoy.
Notes
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
Serving: 250g | Calories: 72kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 93mg | Fiber: 2g | Sugar: 5g | Vitamin A: 44IU | Vitamin C: 19mg | Calcium: 8mg | Iron: 0.3mg
NUTRITIONAL VALUES ARE ESTIMATES ONLY AND DO NOT INCLUDE CARBS FROM SUGAR ALCOHOLS.
