I just whipped up a Mojito Mocktail with lavender that turns boring sips into a floral, sparkling spring habit you won’t stop making.
I am obsessed with this Virgin Lavender Mojito because it feels like spring in a glass. I love the bright snap of lime and the soft floral hit from dried culinary lavender buds, and the way fresh mint leaves make each sip pop.
It’s my go-to when I want something fancy but zero alcohol, a proper Mojito Mocktail that tastes grown up. And it looks like I tried harder than I did.
Slightly messy, part of Refreshing Drinks Recipes list. People always ask for the recipe.
I never get tired of buzzy, herbal-citrus combo. Worth every single tiny sip daily.
Ingredients
- Lavender simple syrup: floral sweetness that makes the drink feel fancy and calm.
- Water for syrup: Basically the neutral base that lets lavender shine through.
- Dried lavender buds: herbaceous perfume, a gentle grown-up floral note.
Plus garnish sparkle.
- Mint leaves: bright, cooling lift; you’ll smell summer with every stir.
- Lime juice: zippy tang that cuts the sweetness and wakes things up.
- Cold water or club soda: thins syrup without killing the fizz if needed.
- Sparkling water: fizzy finish that keeps the mocktail light and party-ready.
- Ice cubes or crushed ice: cold comfort, keeps it refreshing sip after sip.
- Lime wedges or slices: fresh zing and cute garnish, easy to squeeze.
- Vanilla extract: subtle warmth, basically a secret cozy hug in the background.
- Lavender extract optional: tiny bit, very punchy so use sparingly.
- Extra mint sprigs: pretty garnish and extra aroma when you’re sipping.
Ingredient Quantities
- 1/2 cup granulated sugar (for lavender simple syrup)
- 1/2 cup water (for lavender simple syrup)
- 1 tbsp dried culinary lavender buds (for syrup) plus a pinch for garnish
- 10 to 12 fresh mint leaves, plus extra sprigs for garnish
- 3/4 cup freshly squeezed lime juice (about 4 to 6 limes)
- 1 cup cold water or chilled club soda (to dilute syrup, optional)
- 2 cups sparkling water or club soda, chilled (for topping)
- Ice cubes or crushed ice
- 2 to 3 lime wedges or slices, for muddling and garnish
- Optional: 1/4 tsp pure vanilla extract or a tiny drop of lavender extract for depth
How to Make this
1. Make the lavender simple syrup: combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat, stir until sugar dissolves, then add 1 tablespoon dried culinary lavender buds and simmer gently for 5 minutes; remove from heat and steep 10 minutes more.
2. Strain the syrup through a fine mesh sieve into a jar, pressing the buds gently to get all the flavor, then discard the solids and let the syrup cool to room temp; optional tiny drop of lavender extract or 1/4 teaspoon pure vanilla extract can be stirred in now for extra depth.
3. In a pitcher or large mixing glass, add 10 to 12 fresh mint leaves and 2 to 3 lime wedges or slices; muddle gently just enough to bruise the mint and release oils and to squeeze out the lime juice but dont pulverize the mint.
4. Pour in about 3/4 cup freshly squeezed lime juice (if you muddled limes, account for that amount), then add 1/4 to 1/2 cup of the cooled lavender syrup depending on how sweet you like it.
5. If you want a lighter version, add up to 1 cup cold water or chilled club soda to dilute the syrup before chilling; otherwise skip this step and let dilution happen when you add ice and sparkling water.
6. Add ice cubes or crushed ice to the pitcher until its about half full, stir gently to combine and chill the mix.
7. To serve, fill glasses with ice, pour the mint-lime-syrup base into each glass about two thirds full, then top with chilled sparkling water or club soda until the glass is full; stir once gently to marry the flavors.
8. Taste and adjust sweetness or tartness, adding more lavender syrup or lime juice as needed — remember small tweaks make big differences.
9. Garnish each glass with a pinch of dried lavender buds, extra mint sprigs and a lime slice or wedge; the dried lavender is mostly for looks so use only a tiny pinch.
10. Serve immediately for the fizziest experience, or keep the base chilled in the fridge for up to 24 hours and add sparkling water only when ready to serve.
Equipment Needed
1. Small saucepan for the syrup
2. Fine mesh sieve or strainer to catch the lavender buds
3. Heatproof jar or airtight container to cool and store the syrup
4. Wooden spoon or silicone spatula for stirring
5. Muddler or sturdy wooden spoon to bruise the mint and mash the limes
6. Pitcher or large mixing glass to build the drink
7. Citrus juicer or reamer to get 3/4 cup fresh lime juice
8. Measuring cups and spoons (1/2 cup, 1 tbsp, 1/4 tsp)
9. Glasses, long stirring spoon and ice scoop or tongs for serving
FAQ
Virgin Lavender Mojito Recipe For Spring Brunch Substitutions and Variations
- Granulated sugar (for lavender simple syrup): swap with honey or agave syrup. Use 1/2 cup honey or 1/3 cup agave, heat gently to combine with water, it makes the syrup richer and a bit smoother but not as bright.
- Dried culinary lavender buds: replace with 1 to 2 tsp lavender tea leaves or 1/2 tsp dried rosemary for a similar floral or herbal note. Lavender tea is milder, rosemary gives a savory twist if you like contrast.
- Fresh mint leaves: use 1 to 2 tbsp fresh basil or 10 to 12 fresh cilantro leaves for a different but fresh profile. Basil is sweet and aromatic, cilantro gives a bright zing, so muddle lightly to avoid bitterness.
- Sparkling water or club soda: swap with ginger ale or lemon soda for a sweeter, spicier finish. If you use soda reduce any added simple syrup so it doesn’t get too sweet.
Pro Tips
– Make the syrup a day ahead and chill it, the flavors meld better overnight and you wont be scrambling while guests arrive. If it tastes too floral next day, stir in a teaspoon of fresh lime juice or a splash of cold water to tame it.
– Muddle mint very gently, just enough to bruise the leaves, not shred them; torn mint goes bitter and makes the drink look sloppy. Use the back of a wooden spoon or a rolling pin in a tall glass for more control if you dont have a muddler.
– If you want fizz that holds longer, pour the sparkling water down the side of the glass over a spoon to reduce foam, and add it last right before serving. For a lighter version, dilute the syrup with cold water before chilling so you dont over-dilute once you add ice.
– Taste as you go and take notes, even small tweaks matter. Start with less lavender syrup and add more slowly, a little goes a long way, and if you accidentally make it too sweet, a tiny pinch of salt or a splash more lime fixes it fast.
Virgin Lavender Mojito Recipe For Spring Brunch
I just whipped up a Mojito Mocktail with lavender that turns boring sips into a floral, sparkling spring habit you won't stop making.
4
servings
110
kcal
Equipment: 1. Small saucepan for the syrup
2. Fine mesh sieve or strainer to catch the lavender buds
3. Heatproof jar or airtight container to cool and store the syrup
4. Wooden spoon or silicone spatula for stirring
5. Muddler or sturdy wooden spoon to bruise the mint and mash the limes
6. Pitcher or large mixing glass to build the drink
7. Citrus juicer or reamer to get 3/4 cup fresh lime juice
8. Measuring cups and spoons (1/2 cup, 1 tbsp, 1/4 tsp)
9. Glasses, long stirring spoon and ice scoop or tongs for serving
Ingredients
-
1/2 cup granulated sugar (for lavender simple syrup)
-
1/2 cup water (for lavender simple syrup)
-
1 tbsp dried culinary lavender buds (for syrup) plus a pinch for garnish
-
10 to 12 fresh mint leaves, plus extra sprigs for garnish
-
3/4 cup freshly squeezed lime juice (about 4 to 6 limes)
-
1 cup cold water or chilled club soda (to dilute syrup, optional)
-
2 cups sparkling water or club soda, chilled (for topping)
-
Ice cubes or crushed ice
-
2 to 3 lime wedges or slices, for muddling and garnish
-
Optional: 1/4 tsp pure vanilla extract or a tiny drop of lavender extract for depth
Directions
- Make the lavender simple syrup: combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat, stir until sugar dissolves, then add 1 tablespoon dried culinary lavender buds and simmer gently for 5 minutes; remove from heat and steep 10 minutes more.
- Strain the syrup through a fine mesh sieve into a jar, pressing the buds gently to get all the flavor, then discard the solids and let the syrup cool to room temp; optional tiny drop of lavender extract or 1/4 teaspoon pure vanilla extract can be stirred in now for extra depth.
- In a pitcher or large mixing glass, add 10 to 12 fresh mint leaves and 2 to 3 lime wedges or slices; muddle gently just enough to bruise the mint and release oils and to squeeze out the lime juice but dont pulverize the mint.
- Pour in about 3/4 cup freshly squeezed lime juice (if you muddled limes, account for that amount), then add 1/4 to 1/2 cup of the cooled lavender syrup depending on how sweet you like it.
- If you want a lighter version, add up to 1 cup cold water or chilled club soda to dilute the syrup before chilling; otherwise skip this step and let dilution happen when you add ice and sparkling water.
- Add ice cubes or crushed ice to the pitcher until its about half full, stir gently to combine and chill the mix.
- To serve, fill glasses with ice, pour the mint-lime-syrup base into each glass about two thirds full, then top with chilled sparkling water or club soda until the glass is full; stir once gently to marry the flavors.
- Taste and adjust sweetness or tartness, adding more lavender syrup or lime juice as needed — remember small tweaks make big differences.
- Garnish each glass with a pinch of dried lavender buds, extra mint sprigs and a lime slice or wedge; the dried lavender is mostly for looks so use only a tiny pinch.
- Serve immediately for the fizziest experience, or keep the base chilled in the fridge for up to 24 hours and add sparkling water only when ready to serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 280g
- Total number of serves: 4
- Calories: 110kcal
- Fat: 0.1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Polyunsaturated: 0g
- Monounsaturated: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 46mg
- Carbohydrates: 28.5g
- Fiber: 0.3g
- Sugar: 27g
- Protein: 0.3g
- Vitamin A: 10IU
- Vitamin C: 13mg
- Calcium: 15mg
- Iron: 0.15mg