Lavender Lemonade Spritz (Printable)

Floral syrup meets lemon and sparkling wine in this bright, cooling summer beverage.

# What You’ll Need:

→ Lavender Syrup

01 - 1/2 cup water
02 - 1/2 cup granulated sugar
03 - 1 tablespoon dried culinary lavender

→ Lemonade

04 - 1 cup freshly squeezed lemon juice (approximately 4 lemons)
05 - 1/2 cup cold water
06 - 1/4 cup honey or agave syrup

→ For Serving

07 - 1 cup ice cubes
08 - 1 1/2 cups chilled sparkling wine or prosecco
09 - Lemon slices for garnish
10 - Fresh lavender sprigs for garnish

# Directions:

01 - In a small saucepan, combine water, sugar, and dried culinary lavender. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Remove from heat, cover, and let steep for 10 minutes. Strain through fine mesh to remove lavender solids and allow syrup to cool to room temperature.
02 - In a pitcher, combine freshly squeezed lemon juice, cold water, and honey or agave syrup. Stir thoroughly until sweetener is fully dissolved and mixture is well blended.
03 - Fill four serving glasses with ice cubes. Add 2 tablespoons of cooled lavender syrup and 1/4 cup lemonade mixture to each glass.
04 - Pour approximately 1/3 cup chilled sparkling wine or prosecco into each glass. Stir gently to combine all components without excessive agitation.
05 - Garnish each glass with lemon slices and fresh lavender sprigs if desired. Serve immediately while chilled and effervescent.

# Expert Hints:

01 -
  • The lavender syrup tastes like summer in a bottle, and you'll find yourself spooning it into iced tea or cocktails for weeks after making it.
  • It comes together in under 20 minutes, which means you can pull this together right before guests arrive without stress.
  • You get to play bartender without needing any weird equipment or obscure ingredients.
02 -
  • Don't skip the cooling step for the lavender syrup—I learned this the hard way when I tried to rush it and ended up with a slightly warm drink that just wasn't as refreshing.
  • Use culinary-grade dried lavender only, because decorative lavender can be treated with chemicals and will taste like you're drinking a scented candle.
03 -
  • Don't let the lavender steep longer than 10 minutes or the syrup will taste perfumy instead of floral—it's a delicate balance.
  • Always taste your lemonade base before assembling the drinks, because lemon sizes vary wildly and you might need to adjust the honey.
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