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Cool off with a Virgin Lavender Mojito that brings a fresh, floral kick to your favorite fizzy drink. Sweet lavender syrup mixes with tangy lime and crisp mint for a bubbly refresher that’s as pretty as it is tasty. Make your own syrup or use one from the store—either way, you’ll want to pour this zero-booze drink all summer long.
This mojito was the highlight at a family baby shower. People couldn’t stop asking for how to make it, even before their glasses were empty.
Vibrant Ingredients
- Ice cubes: chill every sip and keep things frosty until the last drop
- Fresh mint leaves: bring a burst of cooling flavor and that garden green punch Pick leaves that are firm and smell bright
- Sparkling water or club soda: add those fun bubbles and let the botanical flavors shine Go for the freshest, bubbliest stuff you can
- Lavender syrup (store-bought or homemade): is what gives this its unique floral sweetness If you make it, dried culinary lavender works best but the bottled versions are perfect in a pinch
- Fresh lime juice: keeps things tart so all that floral and sweetness doesn’t take over Use super juicy, shiny limes for max flavor
- Optional finishing touches: toss in mint sprigs, lime wedges or rounds, or throw on some edible flowers like lavender for a little extra flair
Simple How-To Steps
- Finish it Off with Garnishes:
- Pour the mojito into ice-filled glasses. Drop in a sprig of mint, a wedge of lime, and a few edible flowers for that party look
- Add Ice and Pour in Fizz:
- Fill your pitcher about halfway with ice. Top off with sparkling water or club soda, giving everything a gentle stir so you keep those bubbles perky
- Mix Your Base:
- Now pour in your lime juice and lavender syrup over the muddled mint. Mix it up so all those flavors mingle together
- Get the Mint Ready:
- Drop all your mint leaves in a big pitcher and use the back of a spoon or a muddler. Press and twist just enough to let out the oils, but don’t shred them up
- Make Lavender Syrup:
- Simmer water, sugar, and dried lavender in a tiny saucepan, stirring until the sugar’s gone. Let it bubble for five minutes, remove from the heat, then soak for five more minutes so the flavor gets strong. Strain into a jar to catch the bits, and cool before using. If you bought your syrup, just skip all this and start mixing
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Good Stuff to Know
- Booze-free by nature and simple to make by the jug
- Floral notes are soothing and make it stand out
- Fresh mint takes it up a notch each time
I always love popping a couple lavender flowers into every glass. Makes me think of lazy summer nights, my garden full of that sweet scent, and the whole family swapping stories with these in hand. My niece still tells everyone about those floating blooms at her mom’s shower.
How to Store
Your homemade lavender syrup can hang out in the fridge for up to two weeks. Just keep it sealed tight in a jar or bottle so it stays fresh. Don’t mix up more mojito than you’ll drink right away because bubbly water goes flat pretty fast. Doing prep ahead? Squeeze the lime and chop the mint a day early—then add cold seltzer and ice when it’s party time.
Swaps and Switch-Ups
If you’re out of dried lavender just grab a decent lavender syrup off the shelf. Switch lime for lemon or orange for something different. No sparkling water? Club soda’ll do. Want a peppery edge? Try swapping fresh basil for mint sometime.
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Ideas for Serving
Pair this Virgin Lavender Mojito with a plate of fruit, flaky brunch pastries, or something light off the grill. It’s a hit at tea parties, showers, or any sweet get-together. Want to make it fancy? Skewer a blueberry or two on a cocktail stick and rest it right on top.
A Little History
Mojitos started in Cuba, mixing mint and lime for a summer classic. This version keeps things fun without the booze but makes it feel modern with that hit of lavender. Flowers in drinks have been part of European backyard traditions forever, and now bartenders everywhere are jumping on the floral train.
FAQs About the Recipe
- → Can I use a lavender syrup from the store?
Absolutely! Grab a bottle like Torani or anything similar if you don’t wanna make your own.
- → How should I get the best from my mint leaves?
Take a spoon or muddler and gently mash the mint—don’t go overboard or it’ll taste bitter, just enough to let those good oils out.
- → What can I swap for club soda to make it fizzy?
Try out seltzer or sparkling mineral water—whatever you have will do the trick for those bubbles.
- → Can the lavender syrup be prepped ahead?
Oh, totally! Make a batch, stash it in your fridge, and it’ll stay good in an airtight jar for about two weeks.
- → Any cool garnish suggestions?
Yep! Drop on extra mint leaves, lime wedges, or even some pretty edible blooms to brighten things up.