Lavender Lemonade Mimosas are made with a beautiful floral simple syrup made from scratch. Grab your favorite champagne and enjoy this effortlessly beautiful cocktail!Jump to Recipe
Lavender Lemonade Cocktail
Mimosas make me happy. I love the simplicity of fresh squeezed orange juice and a dry champagne combo! It’s hard to imagine that there is anything that can beat a classic mimosa, but here it is!
Lavender and lemon simple syrup give mimosas a fun and beautiful twist. The lavender gives the simple syrup a beautiful and delicate earthy flavor while the lemon brings out a freshness.
These beautiful mimosas will even impress your local bartender. They are effortlessly gorgeous, even if you do not add the food coloring! Add sprigs of fresh lavender and wedges of lemon to your flute and you have yourself a gorgeous cocktail.
Make these for Mother’s Day, baby showers, or birthdays. These beautifully colored cocktails are quite the statement piece!
Lavender lemon simple syrup ingredients
We’ll start these mimosas by making an easy simple syrup in 20 minutes flat! Grab all your ingredients and head to the stove!
- Lavender- Dried lavender flowers are commonly found in tea shops, natural grocery stores, or even amazon.
- Lemons- Fresh squeezed lemons are the key ingredient to any lemonade, so it’s no secret this was essential for this simple syrup. Don’t forget to add the rind!
- Sugar- Organic sugar is the best quality sugar to use since it does not go through a bleaching process.
Lavender lemonade mimosa ingredients
- Champagne- Grab your favorite champagne for this fun cocktail!
- Lavender lemonade simple syrup
- Garnishes- Fresh sprigs of lavender and small wedges of lemon are perfect for this glass. Try a sugar rim, too!
- Purple food coloring (optional)
How to make lavender lemon simple syrup
- Mise en place. Gather all your ingredients. Delicately zest the lemon, making sure to not peel too much of the white portion as it is bitter. Squeeze the lemon juice over a strainer into a pot.
- Add the ingredients. Add the sugar and the lavender flower to the pot. Place the pot over medium heat and allow it to come to a boil. Once it is boiling, lower the heat to a simmer. Simmer for 20 minutes.
- Remove the syrup from heat. Toss in the lemon zest and allow it to cool for 10-15 minutes.
- Strain the syrup. Grab a small strainer and strain the zest and flowers from the syrup. Put the syrup in a glass bottle and store in the fridge.
What kind of champagne to use for mimosas
Mimosas are typically made with a dry or semi dry champagne. Dry alcohol means it is not sweet. Semi dry means that the alcohol is lightly sweetened.
What to serve with mimosas
- Deep fried, pillowy raspberry filled beignets topped with lots of powdered sugar will transport you right to New Orleans!
- Lox and bagels platter is an easy no cook breakfast or brunch that is packed full of all the good stuff! With two flavors of cream cheese and lots of fixings, the possibilities are endless!
- Fresh, sweet strawberries and farm fresh eggs create a pillowy and delicious soufflé. This easy to make dessert has minimal, healthy ingredients and zero refined sugar!
- Fluffy buttermilk pancakes and every topping you can dream of! This pancake breakfast board is such a fun brunch idea!
- One batch of classic buttermilk pancakes makes four different kinds! Fluffy, flavorful, and simply delicious!
Lavender Lemonade Mimosas
Lavender Lemonade Mimosas are made with a beautiful floral simple syrup made from scratch. Grab your favorite champagne and enjoy this effortlessly beautiful cocktail!
Lavender Lemonade Simple Syrup
- 1 tbsp dried lavender flower
- 1/2 cup squeezed lemon juice
- 1 zested lemon
- 1/2 cup sugar
- 1 bottle of chilled champagne
- purple food coloring optional
Make the simple syrup. Zest 1 lemon and set the zest to the side. Juice the lemons over a strainer directly into the pot. Add the sugar and the lavender. Place the pot over medium heat and bring to a boil. Once it is boiling, reduce the heat to a simmer and cook for 20 minutes. Once it's done cooking, remove from heat and toss in the lemon zest. Allow the lemon zest to seep for 10-15 minutes. Strain the zest and flower from the syrup. Place the syrup in a glass bottle and store in an airtight container in the fridge.
Make the mimosas. Add 1-2 tbsp of the simple syrup to the champagne flutes. Pour the chilled champagne over the simple syrup. Add 1 drop of food coloring if desired. Add garnishes like fresh lemon wedges or fresh sprigs of lavender to the flutes. Serve. Mangia!