I love a drink that smells as good as it tastes — the Lavender Mojito Mocktail does just that. Bright lime and cooling mint get a floral lift from lavender syrup, and sparkling water keeps things light and refreshing. It’s the kind of non-alcoholic cocktail that works for summer patios, baby showers, or any time you want something pretty, fragrant, and instantly satisfying.

Why you’ll love this dish

This mocktail hits a sweet spot: floral without being cloying, tart yet balanced, and endlessly adaptable. It’s quick to put together, uses pantry-friendly lavender syrup (or a simple homemade batch), and is naturally kid-friendly. Make it for brunch, as a pre-dinner refresher, or mocktail hour when you want the ritual of a cocktail without the alcohol.

“A perfect summer sip — bright mint, a whisper of lavender, and fizz that makes every sip feel celebratory.”

What makes it especially nice is the aromatic experience. When you muddle mint with lime, you release essential oils that perfume the whole glass; the lavender syrup then layers in a floral note rather than taking over. If you’re searching for a drink that’s elegant but effortless, this is it.

How this recipe comes together

You’ll be doing a few small steps: muddle, sweeten, ice, and top with fizz. First, gently muddle mint and lime to free aromas without shredding leaves. Add measured lavender syrup to control sweetness. Ice chills everything quickly, and sparkling water gives lift — stir gently to keep carbonation. Garnish last so the drink looks and smells great.

What you’ll need

Fresh mint leaves (about 8–10 per glass) — spearmint is classic, but you can use peppermint for a stronger kick
Lime juice (fresh is best; about ½ lime per glass)
Lavender syrup (store-bought or homemade; start with ½–¾ oz per glass and adjust)
Sparkling water (plain or lightly flavored; don’t use tonic unless you want bitterness)
Ice (cubes or crushed)
Lime slices for garnish
Lavender sprigs for garnish (culinary lavender only; avoid ornamental varieties)

Notes: If you don’t have lavender syrup, substitute a ½ teaspoon of culinary lavender steeped in hot water and strained, mixed with simple syrup to taste. For a less sweet version, reduce the syrup by half.

How to prepare it

Add fresh mint leaves and fresh lime juice to a sturdy glass.
Gently muddle the mint and lime to release the oils — two to three presses with a muddler or the back of a spoon is enough. Avoid pulverizing the leaves.
Pour in the lavender syrup and stir once to combine.
Fill the glass with ice (crushed or cubes).
Top with sparkling water and stir very gently to keep the bubbles.
Garnish with a lime slice and a sprig of lavender. Serve immediately.

Short, confident moves keep the mint fresh and the soda fizzy: don’t over-muddle, and add carbonation last.

Best ways to enjoy it

Serve the mocktail in a highball or Collins glass with a reusable straw so guests can enjoy the aroma. Pair it with light fare: goat cheese crostini, cucumber sandwiches, or a citrusy salad. For dessert, try with lemon tarts or shortbread — the lavender accent echoes many baked goods. For a party, make a pitcher of the mint-lime base and let guests top off with their own sparkling water to keep fizz lively.

Keeping leftovers fresh

This mocktail is best enjoyed immediately. If you must save components:

Lavender syrup: store in an airtight jar in the fridge for up to 2 weeks.
Mint: wrap loosely in a damp paper towel inside a plastic bag and refrigerate for 2–3 days.
Pre-mixed mocktail (without sparkling water): keep chilled in the fridge for up to 24 hours and add soda right before serving. Don’t freeze finished drinks — ice and carbonation won’t survive thawing.

Food-safety note: always wash fresh herbs under cold running water and pat dry before using.

Pro chef tips

Muddle lightly: press to bruise leaves, don’t shred them. Intact leaves keep the drink bright and avoid bitterness.
Balance sweetness: start with less lavender syrup; floral syrups can taste very sweet or perfumy if overused.
Use cold ingredients: chilled glass, cold sparkling water, and pre-chilled syrup help maintain fizz.
Try crushed ice for a more slushy, refreshing texture on hot days.
If you want deeper lavender flavor without extra sweetness, steep a pinch of culinary lavender in a small amount of hot water, cool, strain, then add to the drink and sweeten very lightly.

Creative twists

Lavender Mojito Cocktail: add 1–1.5 oz white rum to turn it into a classic cocktail.
Berry lavender mojito: muddle a few raspberries with the mint for color and fruitiness.
Elderflower swap: replace half the lavender syrup with elderflower cordial for a softer floral note.
Low-sugar: use a sugar-free lavender syrup or steep lavender and sweeten lightly with stevia.
Sparkling tea: swap sparkling water for chilled jasmine or green tea for a tea-forward mocktail.

Your questions answered

Q: How long does lavender syrup last?

A: Store-bought syrups follow package directions. Homemade lavender syrup (1:1 sugar to water simmered with culinary lavender) keeps in the fridge for about 2 weeks in a sealed jar.

Q: Can I use dried lavender or lavender extract?

A: Yes — use culinary (food-grade) dried lavender, steeped like a tea and then sweetened. Lavender extract is potent; use sparingly (a drop or two) and taste as you go.

Q: Is this safe for kids?

A: Absolutely — it’s alcohol-free. Just reduce syrup if you’re concerned about sugar and serve over lots of ice.

Q: Can I make this in a pitcher for a party?

A: Yes. Muddle mint with lime in a large bowl, mix in lavender syrup and ice, then pour into glasses and top each with sparkling water to preserve fizz.

Q: How many calories are in a glass?

A: Roughly 70–120 calories per mocktail, depending on how much lavender syrup you use and whether you choose flavored sparkling water.

Conclusion

For a pretty, aromatic non-alcoholic option at gatherings or a calm solo treat, the Lavender Mojito Mocktail blends familiar mojito elements with a floral twist. If you want a slightly boozy reference to compare techniques, check this Lavender Mojito Cocktail for tips on turning it into a cocktail. For another variation and serving ideas, see the take on a lavender mojito at Lavender Mojito – Food with Feeling.