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. Slideshow: More Summer Drink Recipes 

Johanna Corman
June 2015

Gallery

© Con Poulos

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

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.

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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.

Notes

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