Why doesn't my honey lavender syrup have a lot of flavor?

I tried to balance the flavor here so that the lavender flavor was present but not overwhelming. If after 30 minutes of steeping, you find that the syrup doesn't have enough flavor, you can let it sit and continue steeping for another 30 minutes. If it still doesn't have enough lavender flavor at that point, add another 1/2 tablespoon of dried lavender buds to the pot, bring it to a simmer again, and let it steep another 30 minutes.

Can I make this mocktail ahead of time?

You can make the lavender syrup up to a month in advance and the raspberry puree 3-4 days ahead of time. But assemble each drink only when you're ready to serve. I don't recommend making a big batch in a jug because the syrup and puree may settle to the bottom.

Can I use bottled lime juice?

If you must - yes. But use a high quality juice, not the cheapest one on the store shelf. I recommend Santa Cruz Organic 100% Juice, which is not from concentrate.

Raspberry Lavender Mocktail

Name: Raspberry Lavender Mocktail
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup honey; 1 tablespoon dried lavender buds, loosely packed; 1/2 cup fresh raspberries; 2-3 limes; club soda/seltzer/other bubbly water; ice; lavender sprigs, for garnish (optional)

Description

This raspberry lavender mocktail is proof that a non-alcoholic drink can still feel like a real treat. Fresh raspberries, a quick honey lavender simple syrup, and a squeeze of lime come together with soda water for a summery, floral berry beverage that's ready in about 15 minutes.

Ingredients

Units Scale

For the honey lavender syrup:

1/2 cup honey
1 tablespoon dried lavender buds, loosely packed

For the mocktails:

1/2 cup fresh raspberries
2-3 limes
club soda/seltzer/other bubbly water
ice
lavender sprigs, for garnish (optional)

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Instructions

Make the lavender honey syrup: In a small saucepan, combine 1/2 cup water, 1/2 cup honey, and 1 tablespoon dried lavender buds. Bring to a gentle simmer over medium heat, then remove from heat and let steep for 30 minutes. Taste, and if it's to your liking, strain out the lavender, pressing gently to extract the liquid, and let cool completely. If it is not strong enough, you can let the lavender steep for another 30 minutes. This syrup can be made ahead and stored in the fridge for up to a month. This makes about 8 ounces, which is enough for 8 mocktails.
Make the raspberry puree: Add 1/2 cup fresh raspberries (or defrosted, if frozen) and 2 tablespoons water to a blender. Blend until smooth, then strain through a fine mesh strainer to remove the seeds, pressing with the back of a spoon to extract as much liquid as possible. Alternatively, if you don't want to bother with a blender, you can use a mortar and pestle or even a heavy spoon to mash the fruit in a bowl.
Juice the limes: Gently roll two of the limes on the counter a few times to help loosen the juice. Cut the limes in half and squeeze or use a press to juice. You'll need about 2 ounces of lime juice. Slice the third lime into rounds for garnishing.
Build the drink: Fill a tall glass about halfway with ice. Pour the raspberry puree into the glass first, then the cooled lavender honey syrup, followed by the lime juice. Top with your choice of carbonated water and gently stir to combine.
Garnish and serve: Garnish each drink with a lavender sprig (if available) and a slice of lime.

Notes

The strength of dried lavender can vary a bit. That's why you want to taste the honey syrup to make sure it has enough flavor before taking out the lavender buds.

Don't forget to stir the mocktail to incorporate the syrup and puree.

To make a larger batch of mocktails, you can puree more raspberries as needed. Use 1/2 cup for every 2 drinks.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Drinks
Method: Blending
Cuisine: American