Meadow Mocktails

Johanna Corman makes this refreshing lavender-and-grapefruit spritzer in large batches for easy summer entertaining. To turn it into a cocktail, swap gin or vodka for some of the sparkling water.

  • Active:
  • Total Time:
  • Servings: 8
  • Time(Other): plus 2 hr cooling

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lavender syrup
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup dried lavender flowers
  • 1/2 cup basil leaves
  • 2 tablespoons fresh lemon juice
  • 11 ounces chilled fresh grapefruit juice
  • 1/4 ounces Angostura bitters
  • 40 ounces chilled sparkling water
  • Ice
  • Basil leaves, grapefruit slices and/or lavender flowers, for garnish

How to make this recipe

  1. Make the lavender syrup

    Combine all of the ingredients in a medium saucepan and bring to a boil. Cook over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Remove from the heat, cover and let steep for 2 hours. Strain the syrup through a fine sieve.

  2. Make the mocktails

    In a mini food processor, pulse the basil with the lemon juice until minced. Scrape into a large pitcher. Stir in 11 ounces of the lavender syrup (any remaining syrup can be refrigerated for 2 weeks) and the grapefruit juice, the bitters and sparkling water. Strain into ice-filled glasses and garnish with basil.


For a cocktail version, use 24 ounces sparkling water plus 16 ounces gin or vodka.

Contributed By Photo © Con Poulos Published June 2015

1033471 recipes/meadow-mocktails 2015-05-15T20:09:02+00:00 Johanna Corman nonalcoholic-drinks|8|summer|barbecue-cookout|make-ahead|staff-favorite june-2015 recipes,meadow-mocktails 1033471

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