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Lavender Rose Moon Mocktail Recipe

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4 from 13 reviews

The Lavender Rose Moon Mocktail is a calming and floral sparkling beverage perfect for a relaxing moment. This refreshing, non-alcoholic drink combines homemade lavender syrup infused with rosewater, fresh lemon juice, and sparkling water, garnished elegantly with lemon and edible flowers for a visually stunning presentation.

Ingredients

Lavender Syrup

  • 1 tablespoon dried culinary lavender
  • 1/4 cup honey or simple syrup (use more to taste)
  • 1/2 cup water (for making the lavender syrup)

Mocktail

  • 1/2 to 1 teaspoon rosewater (to taste)
  • 2 tablespoons fresh lemon juice per serving
  • 6–8 ounces cold sparkling water or club soda per serving
  • Ice (clear cubes preferred for presentation)
  • Optional: a splash of unsweetened cranberry or pomegranate juice, or a drop of natural purple food coloring
  • Garnishes: lemon wheel, edible dried rose petals, or a sprig of fresh lavender or rosemary

Instructions

  1. Make the lavender syrup: In a small saucepan, combine 1/2 cup water and 1/4 cup honey or sugar. Warm over low heat, stirring constantly until the sweetener is fully dissolved. Remove from heat and add 1 tablespoon dried lavender. Allow the mixture to steep for 10–15 minutes to infuse the floral flavor. Strain out the lavender flowers and let the syrup cool completely before use.
  2. Add a whisper of rose: Stir 1/2 teaspoon rosewater into the cooled lavender syrup. Taste the mixture and if you desire a stronger rose aroma, gradually add up to an additional 1/2 teaspoon. Be cautious as rosewater has a potent flavor that intensifies quickly.
  3. Prep your glass: Chill a highball or stemless wine glass and fill it generously with ice cubes. For an optional soft moonlit hue, add a small splash of unsweetened cranberry or pomegranate juice, or a drop of natural purple food coloring at this stage.
  4. Build the drink: Pour 1 to 1.5 ounces of the lavender-rose syrup into the glass over the ice. Add 2 tablespoons of fresh lemon juice per serving to bring a bright, citrusy balance to the floral sweetness.
  5. Top with bubbles: Gently pour 6–8 ounces of cold sparkling water or club soda into the glass. Stir carefully once or twice to combine the ingredients, taking care not to lose the carbonation and delicate fizz.
  6. Garnish and serve: Decorate your mocktail with a lemon wheel and a pinch of edible dried rose petals or a sprig of fresh lavender or rosemary. Serve immediately, and adjust any sweetness or citrus levels to personal taste while sipping.

Notes

  • Use clear ice cubes for an elegant presentation that highlights the drink's delicate colors.
  • Adjust the amount of rosewater carefully to avoid overpowering the floral notes.
  • The lavender syrup can be prepared in advance and refrigerated for up to one week.
  • For a vegan version, ensure the honey is substituted with simple syrup made from sugar and water.
  • The optional splash of cranberry or pomegranate juice adds color but be mindful it will also alter the flavor slightly.

Find it online: https://glowcooks.com/lavender-rose-moon-mocktail-recipe/