Lavender Lemonade Spritz (Printable Version)

A bright, floral blend of lavender syrup, lemon juice, and sparkling wine ideal for warm days.

# Components:

→ 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 nectar

→ 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

# Method Steps:

01 - In a small saucepan, combine water, sugar, and dried lavender. Bring to a simmer over medium heat, stirring constantly until sugar completely dissolves. 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 nectar. Stir thoroughly until sweetener is fully incorporated.
03 - Fill four glasses with ice cubes. Pour 2 tablespoons lavender syrup into each glass, followed by 1/4 cup lemonade mixture.
04 - Add approximately 1/3 cup chilled sparkling wine or prosecco to each glass. Stir gently to combine ingredients.
05 - Garnish each glass with lemon slices and fresh lavender sprigs. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours at a farmers market when really you spent ten minutes at home.
  • The floral note is subtle enough that even lavender skeptics come around.
  • You can make it alcoholic or not depending on who's showing up, which honestly feels like a superpower.
02 -
  • Over-steep the lavender and it becomes soapy—set a timer and stick to it, this is the one moment where patience isn't a virtue.
  • Using room-temperature sparkling wine instead of chilled creates a drink that's lukewarm and disappointing, so chill everything beforehand including the glasses if you're feeling fancy.
03 -
  • If your lavender syrup crystallizes in the fridge, warm it gently over low heat for thirty seconds and it'll smooth right out.
  • Keep a backup batch of syrup frozen in ice cube trays so you can make single-serve drinks whenever the mood strikes without having to brew anything.
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