Lavender Lemonade Spritz Vegan — Spring Cocktail Recipe

Bright, floral lavender meets zesty lemon and fizzy bubbles — a Lavender Lemonade Spritz Vegan that tastes like a sunny patio and looks like a Pinterest dream.

Hey friend — if you want a spring cocktail (or mocktail) that feels fancy but doesn’t require bar-school skills, this one’s for you. I make the Lavender Lemonade Spritz Vegan when I want something effortless, beautiful, and totally plant-based. It looks like I spent hours on it. I promise I did not. 

Why you’ll love this Lavender Lemonade Spritz Vegan

• It tastes floral, fresh, and balanced. The lavender adds a delicate perfume, and lemon brings a punch.
• It’s 100% vegan. I swap honey for agave (same sweetness, still plant-based).
• It scales easily. Make a pitcher for four or a big batch for a brunch crowd.
• It’s versatile. Serve it as a mocktail with sparkling water or make it boozy with prosecco or vodka.

Who doesn’t want a drink that doubles as decor? (Seriously, it photographs well.)

Quick Recipe info

• Serves: 4
• Prep time: 10 minutes
• Steep time: 2 hours (or 30 minutes for a lighter lavender note)
• Total time: ~2 hours 10 minutes (mostly hands-off)
• Estimated calories per serving: ~200 kcal (non-alcoholic version; see nutrition notes for tweaks)

Equipment you’ll need

• Saucepan (medium)
• Fine mesh sieve or cheesecloth
• Pitcher (large)
• Citrus juicer or reamer
• Measuring cups & spoons
• Stirring spoon
• Glasses (highball or coupe, your call)
• Optional: Cocktail shaker (if mixing alcohol), jigger

FYI: You don’t need fancy tools — a fork and a tea towel will work in a pinch.

Ingredients — Vegan Lavender Lemonade Base (makes 4 servings)

• 2 cups (480 ml) water (for the syrup)
• ½ cup (100 g) granulated sugar
• ¼ cup (88 g) agave syrup (vegan swap for honey)
• 3 tablespoons dried culinary lavender (8 g) — use culinary-grade only
• 2 cups (480 ml) freshly squeezed lemon juice (about 8–10 lemons)
• 4 cups (960 ml) cold water (to dilute the concentrate)
• Sparkling water or vegan prosecco for the spritz (about 2–3 cups total)
• Ice
• Lemon slices & fresh lavender sprigs for garnish
• Optional: Blue or purple food coloring (tiny drop) for Instagram-ready color

Bold tip: Use fresh lemons for the brightest flavor. Bottled lemon juice will work but won’t taste as vibrant.

Step-by-step instructions for Lavender Lemonade Spritz Vegan

Make the lavender syrup

1. Combine 2 cups water and ½ cup sugar in a saucepan over medium heat. Stir until the sugar dissolves.
2. Turn off the heat and stir in ¼ cup agave syrup and 3 tablespoons dried lavender.
3. Let the mixture steep for 2 hours at room temperature (or 30–45 minutes if you want a lighter floral note). Press the lavender gently when you strain to extract flavor.

Build the lemonade base

4. Strain the syrup through a fine mesh sieve into a pitcher. Add 2 cups freshly squeezed lemon juice and the remaining 4 cups cold water. Stir well. Taste and adjust: more water for milder, more syrup for sweeter.

Assemble the spritz

5. Fill glasses with ice. Add 1/2 to 3/4 cup lemonade per glass (depending on how strong you want it). Top with sparkling water (for a mocktail) or vegan prosecco (for a cocktail). Stir gently.
6. Garnish with lemon slices and a fresh lavender sprig. If you want color pop, add a teeny drop of blue/purple food coloring to the pitcher and stir.

Serving ratio (recommended):

• Mocktail: 3 parts lemonade : 2 parts sparkling water
• Cocktail: 3 parts lemonade : 1 part prosecco : 1 part sparkling water

Variations & swaps (play around!)

• Lavender Berry Spritz: Add ½ cup mashed mixed berries (strawberry + blueberry) to the lemonade before topping with bubbles.
• Herbal twist: Muddle a few basil or mint leaves for a fresh counter-note.
• Boozy options: Try vodka, gin, tequila, or classic prosecco for a true spritz vibe.
• Less sweet: Reduce the sugar to ⅓ cup and agave to 2 tbsp. Add simple syrup only if needed.

IMO, the mixed berry version feels extra festive for spring brunches.

Still Hungry, Try It Next recipe :-

Spring Berry Mojito (Vegan) Cocktail Recipe

Storage & make-ahead tips

• Syrup: Store the strained lavender syrup in a sealed jar in the fridge for up to 2 weeks.
• Lemonade base: Keep it refrigerated for up to 1 week. Stir before serving.
• Freezer hack: Freeze leftover lemonade into ice cubes and toss them into drinks to avoid watering down.
• Assemble last: Add the fizz right before serving to keep things bubbly.

Want to host? Make the syrup and lemonade earlier in the day and bring out the bubbles when guests arrive.

Calories & nutrition (approximate)

This estimate applies to the non-alcoholic spritz divided into 4 servings:

• Total calories (pitcher): ~800 kcal
  • Sugar (½ cup = 100 g): ~400 kcal
  • Agave (¼ cup = 88 g): ~264 kcal
  • Lemon juice & small extras: ~120 kcal
• Per serving (1/4): ~200 kcal (rounded)

If you add prosecco (~80–100 kcal per 4–5 oz pour), add ~80–100 kcal per serving. Swap to lower-sugar options or reduce the sugar/agave to cut calories.

Nutritional note: This drink provides vitamin C from lemons but remains a treat because of the sugar content. Try smaller pours or more sparkling water if you’re watching calories.

Presentation & garnish ideas (make it pop)

• Float edible flowers or lavender buds (food-grade) for a pretty touch.
• Sugared rim: Dip the glass rim in lemon and then in caster sugar.
• Citrus peel twist: Express lemon peel oils over the glass for aroma.
• Serve in pretty glassware — spritzes love stemware or tall flutes.

A little garnish makes people think you worked harder than you actually did. (We’re keeping secrets.)

Pairings — what to eat with it?

• Light bites: Cucumber sandwiches, lemony shortbread cookies, or goat-cheese crostini (vegan cheese works too).
• Brunch: Serve with avocado toast, frittata (vegan chickpea version), or fruit salad.
• Picnic-friendly: Cheese board with vegan cheeses and crackers.

Question: Want a dessert match? Try lavender-infused sorbet or lemon bars for maximum synergy.

Common mistakes & troubleshooting

• Too floral? Steep lavender for less time or use 2 tbsp instead of 3.
• Too sweet? Add more lemon or water. A splash of club soda helps too.
• Bitter lemon juice? Use ripe, juicy lemons and remove seeds. If bitter, add a pinch of sugar to balance.
• Cloudy drink: That’s fine — natural lemon and lavender cause cloudiness. For crystal-clear, double-strain and chill thoroughly.

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My Final thoughts — why this works

The Lavender Lemonade Spritz Vegan hits the trifecta: refreshing, visually gorgeous, and completely plant-based. It gives you floral complexity without weird aftertastes and lets you control sweetness and booze. Honestly, it doubles as a centerpiece. Who knew a pitcher could steal the show?.Let’s make your spring gathering sing.

Cheers to floral fizz and lazy afternoon sipping — go make that pitcher and tag me when you do.