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Virgin Lavender Mojito Recipe For Spring Brunch

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I’m sharing a spring Virgin Lavender Mojito with a surprising lavender twist that made it my go-to Mojito Mocktail.

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I love long spring mornings and this Virgin Lavender Mojito always sneaks into my brunch brain. Bright, slightly floral and totally unstuffy, it uses fresh mint leaves and a touch of lavender simple syrup to flip the usual mocktail into something unexpected.

I cant promise it wont become your go to, but it will make people ask what you did differently. As someone who adores Mojito Mocktail ideas and pokes around Lavender Recipes, I get a kick from the tiny details that make a drink sing.

It feels a bit fancy yet basically tastes like spring in a glass.

Ingredients

Ingredients photo for Virgin Lavender Mojito Recipe For Spring Brunch

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  • Fresh mint leaves: Bright cooling flavor, adds aroma, small fiber, vitamin C, not sweet.
  • Fresh lime juice: Sour citrus punch, provides vitamin C, gives tart brightness and cuts sweetness.
  • Lavender simple syrup: Sweet floral syrup made with sugar, mostly carbs, use sparingly for balance.
  • Culinary dried lavender: Very fragrant for infusing, contains small antioxidants, can be bitter.
  • Club soda or sparkling water: Bubbly, neutral base that adds fizz, zero calories, no sugar.
  • Crushed ice or ice cubes: Chills drink fast, dilutes slowly, keeps flavors bright, simple necessity.

Ingredient Quantities

  • Fresh mint leaves, about 8 to 12 leaves plus extra sprigs for garnish

  • Fresh lime juice, about 1 ounce (2 tablespoons) roughly the juice of 1 small lime

  • Lime wedges or wheels, 2 to 3 for muddling and garnish

  • Lavender simple syrup, 3/4 to 1 ounce (15 to 30 ml) adjust to taste

  • Culinary dried lavender, 1/2 teaspoon (only if you’re making syrup from scratch)

  • Club soda or sparkling water, 4 to 6 ounces (120 to 180 ml)

  • Granulated sugar, 1 teaspoon optional if you don’t have simple syrup

  • Crushed ice or ice cubes, enough to fill the glass

  • Fresh lavender sprig and extra mint sprig for garnish, optional

How to Make this

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1. If you need lavender simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar and 1/2 teaspoon culinary dried lavender in a small saucepan, bring to a gentle simmer until the sugar dissolves, remove from heat and let it steep about 15 minutes, then strain and cool; this makes enough syrup for several drinks, use 3/4 to 1 ounce per glass.

2. If you already have syrup skip step 1, or if you don’t want to make syrup use 1 teaspoon granulated sugar instead and you’ll muddle it with the lime so it dissolves.

3. In a tall glass add about 8 to 12 fresh mint leaves plus 2 to 3 lime wedges (reserve a wheel or wedge for garnish), pour in roughly 1 ounce (2 tablespoons) fresh lime juice.

4. Add 3/4 to 1 ounce lavender simple syrup, or the 1 teaspoon granulated sugar from step 2 if you skipped the syrup, then gently muddle the mint, lime and sweetener just enough to bruise the mint and release oils, don’t over-muddle or it’ll get bitter.

5. Slap a few extra mint leaves between your hands to wake up the aroma and tuck them in the glass, fill the glass with crushed ice or ice cubes to the top.

6. Pour 4 to 6 ounces club soda or sparkling water over the ice, stir gently with a long spoon to lift the mint and mix the syrup without flattening the bubbles.

7. Taste and adjust: add a little more lavender syrup if you want it sweeter or another squeeze of lime if it needs more brightness.

8. Garnish with a fresh lavender sprig and an extra mint sprig plus a lime wheel on the rim, serve immediately while fizzy and cold.

Equipment Needed

1. Small saucepan for making lavender simple syrup
2. Measuring cups and spoons (1/2 cup, tablespoon, teaspoon)
3. Fine mesh strainer or small sieve to strain the lavender
4. Citrus reamer or handheld juicer and a small paring knife for wedges
5. Muddler or the handle of a wooden spoon to bruise mint and lime dont overdo it
6. Tall Collins or highball glass and a long bar spoon for gentle stirring youll want something that reaches the bottom
7. Jigger or tablespoon measures for the syrup and lime juice
8. Ice scoop or tongs and a tray of crushed ice plus kitchen scissors or a paring knife to trim garnishes

FAQ

A: You can use 1 teaspoon granulated sugar and muddle it with the lime so it dissolves, or stir in 3/4 to 1 ounce (15 to 30 ml) of store bought simple syrup. Honey or agave works too but warm them first so they mix properly in the cold drink.

A: Simmer equal parts water and sugar (1 cup each), add 1/2 teaspoon culinary dried lavender, remove from heat and steep 10 to 15 minutes, then strain. Cool and store in the fridge. Use about 3/4 to 1 ounce per drink.

A: Yes, use 1 to 2 small fresh sprigs for the same syrup recipe but bruise them a bit so the oils release. Always use culinary lavender not ornamental types, they taste different and may be bitter.

A: You probably over-muddled. Press gently just to bruise the leaves and release oils, dont shred them. Also avoid muddling stems if they’re woody, that can add bitterness.

A: Make the lavender syrup up to two weeks ahead and keep it refrigerated. You can wash and chill mint, and pre-squeeze lime juice, but dont muddle mint or add soda until serving to keep it fresh and fizzy.

A: It should be subtle and floral. Start with 3/4 ounce (15 ml) syrup and taste, add up to 1 ounce (30 ml) if you want it stronger. If the floral note is too much, add more club soda or extra lime to balance it.

Virgin Lavender Mojito Recipe For Spring Brunch Substitutions and Variations

  • Fresh mint leaves: swap with fresh basil or lemon balm if you dont have mint, use about the same amount and muddle gently so it doesn’t turn bitter.
  • Fresh lime juice: sub with fresh lemon juice or white grapefruit juice, same volume, grapefruit will be a bit less tart and more floral.
  • Lavender simple syrup: replace with honey syrup (equal parts honey and warm water) or elderflower cordial, same 3/4 to 1 oz; if you only have lavender extract, use a tiny drop, like 1/8 tsp.
  • Club soda or sparkling water: use tonic water for a bitter lift, ginger ale for sweeter spice, or non alcoholic sparkling apple cider for a fruity twist, keep the same amount.

Pro Tips

1) Taste the lavender syrup as you go, dont just dump it in. Lavender can get soapy if it’s too strong, so start milder than you think and add more after it’s cooled if needed.

2) Be gentle when muddling mint and lime. Bruise the leaves to wake up the oils, dont pulverize them or the drink turns bitter, and avoid smashing the lime pith or you’ll get extra bitterness.

3) Chill everything if you can. A cold glass and cold sparkling water keep the fizz longer so the drink stays lively, otherwise it goes flat fast and tastes dull.

4) If you dont have syrup make sure the sugar dissolves completely when you muddle, or you’ll get grainy pockets. Crushing a little ice over the top helps blend in sweetener fast without warming the drink.

5) For extra aroma slap the mint between your hands and rub a lime peel around the rim, then tuck the sprigs in the glass. The smell makes the first sip taste fresher, just serve right away so it stays fragrant.

Virgin Lavender Mojito Recipe For Spring Brunch

Virgin Lavender Mojito Recipe For Spring Brunch

Recipe by James Level

0.0 from 0 votes

I’m sharing a spring Virgin Lavender Mojito with a surprising lavender twist that made it my go-to Mojito Mocktail.


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Servings

1

servings

Calories

75

kcal

Equipment: 1. Small saucepan for making lavender simple syrup
2. Measuring cups and spoons (1/2 cup, tablespoon, teaspoon)
3. Fine mesh strainer or small sieve to strain the lavender
4. Citrus reamer or handheld juicer and a small paring knife for wedges
5. Muddler or the handle of a wooden spoon to bruise mint and lime dont overdo it
6. Tall Collins or highball glass and a long bar spoon for gentle stirring youll want something that reaches the bottom
7. Jigger or tablespoon measures for the syrup and lime juice
8. Ice scoop or tongs and a tray of crushed ice plus kitchen scissors or a paring knife to trim garnishes

Ingredients

  • Fresh mint leaves, about 8 to 12 leaves plus extra sprigs for garnish

  • Fresh lime juice, about 1 ounce (2 tablespoons) roughly the juice of 1 small lime

  • Lime wedges or wheels, 2 to 3 for muddling and garnish

  • Lavender simple syrup, 3/4 to 1 ounce (15 to 30 ml) adjust to taste

  • Culinary dried lavender, 1/2 teaspoon (only if you're making syrup from scratch)

  • Club soda or sparkling water, 4 to 6 ounces (120 to 180 ml)

  • Granulated sugar, 1 teaspoon optional if you don't have simple syrup

  • Crushed ice or ice cubes, enough to fill the glass

  • Fresh lavender sprig and extra mint sprig for garnish, optional

Directions

  • If you need lavender simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar and 1/2 teaspoon culinary dried lavender in a small saucepan, bring to a gentle simmer until the sugar dissolves, remove from heat and let it steep about 15 minutes, then strain and cool; this makes enough syrup for several drinks, use 3/4 to 1 ounce per glass.
  • If you already have syrup skip step 1, or if you don't want to make syrup use 1 teaspoon granulated sugar instead and you'll muddle it with the lime so it dissolves.
  • In a tall glass add about 8 to 12 fresh mint leaves plus 2 to 3 lime wedges (reserve a wheel or wedge for garnish), pour in roughly 1 ounce (2 tablespoons) fresh lime juice.
  • Add 3/4 to 1 ounce lavender simple syrup, or the 1 teaspoon granulated sugar from step 2 if you skipped the syrup, then gently muddle the mint, lime and sweetener just enough to bruise the mint and release oils, don't over-muddle or it'll get bitter.
  • Slap a few extra mint leaves between your hands to wake up the aroma and tuck them in the glass, fill the glass with crushed ice or ice cubes to the top.
  • Pour 4 to 6 ounces club soda or sparkling water over the ice, stir gently with a long spoon to lift the mint and mix the syrup without flattening the bubbles.
  • Taste and adjust: add a little more lavender syrup if you want it sweeter or another squeeze of lime if it needs more brightness.
  • Garnish with a fresh lavender sprig and an extra mint sprig plus a lime wheel on the rim, serve immediately while fizzy and cold.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 300g
  • Total number of serves: 1
  • Calories: 75kcal
  • Fat: 0.1g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Polyunsaturated: 0g
  • Monounsaturated: 0g
  • Cholesterol: 0mg
  • Sodium: 10mg
  • Potassium: 40mg
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Sugar: 17.5g
  • Protein: 0.4g
  • Vitamin A: 250IU
  • Vitamin C: 8mg
  • Calcium: 20mg
  • Iron: 0.3mg

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