Lavender Lemonade Spritz (Printable)

Floral lavender syrup meets zesty lemonade and sparkling wine for an uplifting summer drink.

# Ingredient List:

→ 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 allow to steep for 10 minutes. Strain through fine mesh to remove lavender solids and cool completely.
02 - In a pitcher, combine lemon juice, cold water, and honey or agave syrup. Stir thoroughly until all ingredients are well incorporated.
03 - Fill four glasses with ice cubes. Add 2 tablespoons lavender syrup and 1/4 cup lemonade mixture to each glass.
04 - Pour approximately 1/3 cup sparkling wine or prosecco into each glass. Stir gently to combine all components.
05 - Garnish each glass with lemon slices and fresh lavender sprigs. Serve immediately.

# Expert Suggestions:

01 -
  • The lavender syrup comes together in minutes, and it tastes like you spent way more effort than you actually did.
  • One batch of syrup makes multiple drinks, so you can play host without being stuck in the kitchen.
  • It's naturally beautiful enough to impress without needing any fussy techniques or special equipment.
02 -
  • Don't skip the cooling step for your syrup—warm syrup poured into cold juice creates an uneven drink where flavors don't meld properly, and you'll taste that disconnect in every sip.
  • Use culinary lavender, never ornamental; I learned this the hard way after a confusing floral experiment that tasted like perfume smells.
03 -
  • Make a double batch of lavender syrup and keep it in the fridge for a week—you'll find yourself reaching for it in afternoon water, ice cream bases, or even drizzled over vanilla yogurt.
  • If your lemons aren't super juicy, microwave them for thirty seconds before squeezing to release more juice without any extra equipment or mess.
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