Lavender Lemonade Spritz (Printable)

A floral blend of lavender syrup, zesty lemonade, and sparkling wine for a refreshing summer drink.

# 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

# How to make it:

01 - In a small saucepan, combine water, sugar, and dried culinary lavender. Bring to a simmer over medium heat, stirring constantly 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 all ingredients are fully incorporated and sweetener is dissolved.
03 - Fill four glasses with ice cubes. Add 2 tablespoons of cooled lavender syrup and 1/4 cup of lemonade base to each glass.
04 - Pour approximately 1/3 cup of chilled sparkling wine or prosecco into each glass. Stir gently to combine all elements.
05 - Top each serving with lemon slices and fresh lavender sprigs. Serve immediately while ice remains intact.

# Expert Suggestions:

01 -
  • It tastes like summer tastes, if that makes sense—bright, floral, and impossibly refreshing.
  • You can make the syrup ahead and play bartender whenever guests arrive, feeling effortlessly put-together.
  • The non-alcoholic version means everyone at the table gets something special, no one left out.
02 -
  • Culinary lavender is non-negotiable—craft store lavender tastes soapy and wrong, and you'll know it the second you taste it.
  • The lavender syrup needs to cool completely or you'll end up with a watered-down drink, something I learned the hard way on my first attempt.
  • Fresh lemon juice really does make a difference; bottled juice sits in a way that strips away some of the brightness you're after.
03 -
  • Make the lavender syrup the day before so it's truly cold and you're not waiting around on party day.
  • If someone's sensitive to floral flavors, let them build their own drink and control the lavender syrup ratio rather than making it for them.
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