Tis the season for dry January! I know many of us are practicing an alcohol free month, but it doesn’t mean we have to have boring drinks! I made this lavender lemon mocktail for an event I was cheffing a week ago, and it was such a hit that I decided to share it with yall.
Ingredients and Substitutions:
- Granulated sugar – this is the sugar we use to make the simple syrup. If you don’t like white sugar, I suggest replacing with honey.
- Honey – this compliments the lavendar and lemon so well! I wouldn’t omit, or if you do, just use granulated sugar instead.
- Dried culinary lavender – it is hard to find this in the store, so I bought mine on amazon. Make sure it is culinary lavender, or it wont work!
- Butterfly pea flower powder – this is something you can also get on amazon. It gives the drink this beautiful purple color. It isn’t necessary to the taste, so if you don’t want to buy it you can totally omit it.
- Lemon juice – fresh lemon juice is best! You will need 2-3 lemons.
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SERVINGS: 4
- PREP TIME: 5 Mins
- ACTIVE TIME: 15 Mins
- TOTAL TIME: 30 Minr
This recipe is great as a mocktail, or add some gin or vodka to spice it up!
Ingredients:
- 3 cups water
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 tbsp and 2 tsp dried culinary lavendar
- 2 tsp butterfly pea flower powder
- 1/4 cup lemon juice
- 1/4 tsp edible glitter
Preparation:
STEP 1.
In a pot, add 1 cup of water and granulated sugar. Bring it up to a boil and turn the heat off once the sugar has dissolved.
STEP 2.
In the pot stir in the honey, lavender and butterfly tea powder and cover with a lid. Let it steep for 1.5 hours.
STEP 3.
Strain through a fine mesh strainer lined with cheesecloth into a bowl. Discard the lavender and anything in the cheesecloth. Whisk in 2 cups of water, the lemon juice and edible glitter.
STEP 4.
Shake in a cocktail shaker with ice and serve!
*you can make this up to three days in advance and refrigerate
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