Lavender Lemonade Spritz (Print version)

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

# What You 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 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 completely.
02 - In a pitcher, combine freshly squeezed lemon juice, cold water, and honey or agave syrup. Stir thoroughly until sweetener is fully incorporated and mixture is well combined.
03 - Fill four glasses with ice cubes. Pour 2 tablespoons of cooled lavender syrup into each glass, followed by 1/4 cup of prepared lemonade base.
04 - Pour approximately 1/3 cup of chilled sparkling wine into each glass. Stir gently to combine all components without excessive agitation.
05 - Add lemon slices and fresh lavender sprigs to each glass. Serve immediately while chilled.

# Expert Tips:

01 -
  • It tastes like summer in a glass—floral without being perfume-y, because you control exactly how much lavender goes in.
  • You can whip it together in twenty minutes, or make the syrup ahead and impress people with seemingly effortless entertaining.
  • The same recipe works for mocktails, wine spritzers, or even pouring over vanilla ice cream if you're feeling adventurous.
02 -
  • Culinary-grade lavender is absolutely essential—I learned this the hard way when I grabbed decorative lavender from a craft store and made something that tasted like floral Lysol, and no amount of lemonade could fix it.
  • The syrup needs to cool completely before you use it, because warm syrup instantly melts your ice and waters down the whole drink into something forgettable.
03 -
  • If your lemons are small or seem dry before you cut them, roll them on the counter with pressure first—it breaks down the interior cells and releases more juice with less effort.
  • Double the syrup batch and freeze it in ice cube trays so you can make single servings anytime without repeating the whole process.
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