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Lavender Lemonade Spritz Vegan

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.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Course: cocktails, Drinks
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Equipment

  • Saucepan (medium)
  • Fine mesh sieve or cheesecloth
  • Pitcher (large)
  • Citrus juicer or reamer
  • Measuring cups & spoons
  • Stirring spoon
  • Glasses (highball or coupe, your call)

Method
 

  1. Make the lavender syrup
  2. Combine 2 cups water and ½ cup sugar in a saucepan over medium heat. Stir until the sugar dissolves.
  3. Turn off the heat and stir in ¼ cup agave syrup and 3 tablespoons dried lavender.
  4. 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.
  5. Build the lemonade base
  6. 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.
  7. Assemble the spritz
  8. 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.
  9. 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.
  10. Serving ratio (recommended):
  11. Mocktail: 3 parts lemonade : 2 parts sparkling water
  12. Cocktail: 3 parts lemonade : 1 part prosecco : 1 part sparkling water

Notes

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.)

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.