© Con Poulos
Active Time
20 MIN
Total Time
20 MIN
Serves : 8

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

How to Make It

Step 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.

Step 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.

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