Lavender Limoncello Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar has fully dissolved and the mixture comes to a gentle simmer (do not boil vigorously).

Add 2 tablespoons dried culinary lavender buds and 1 tablespoon fresh lemon zest (if using). Reduce heat to low, simmer gently for 2 minutes to bloom the lavender, then remove the pan from heat.

Let the lavender steep in the syrup for 15–20 minutes (taste at 15 minutes to check intensity). If you prefer a more subtle floral note, 10–12 minutes may be enough; for stronger lavender, steep up to 30 minutes.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove lavender buds and zest. Press gently on the solids to extract syrup, then discard solids. Cool syrup to room temperature, then chill in the refrigerator. Yield: about 1 cup.

Prepare glass rims

Spread 1/4 cup granulated sugar on a small plate and stir in 1 teaspoon finely grated lemon zest. Rub the rim of each chilled coupe or rocks glass with a lemon wedge, then dip the rim into the sugar-zest mixture to coat evenly. Set glasses aside.

Mix cocktail (batch or single)

For a single serving: In a shaker filled with ice, combine 2 fl oz Caravella limoncello, 0.75 fl oz chilled lavender simple syrup (adjust to taste), and 0.5 fl oz fresh lemon juice. Shake vigorously until well chilled (about 10–12 seconds). For a batch (6 servings): combine 12 fl oz limoncello, 4.5 fl oz lavender syrup, and 3 fl oz fresh lemon juice in a pitcher with ice; stir gently to chill and dilute slightly.

Taste and adjust: If you prefer sweeter, add an additional 0.25–0.5 fl oz lavender syrup per serving. If you prefer tarter, add up to 0.25 fl oz more lemon juice per serving.

Serve

Strain the cocktail into the prepared sugar-rimmed glasses over fresh ice (for rocks glass) or neat into chilled coupe glasses. Garnish each drink with a lemon wheel or twist. Serve immediately.