Lemon and Lavender Punch

Marisa Chafetz / Supercall
Marisa Chafetz / Supercall

“A punch I love to make and is perfect for springtime actually started as a virgin drink at my restaurant, Michael's,” Meredith Hayman, bar manager at Michael’s in Santa Monica, California, says of this gorgeous party punch. “It includes Meyer lemons (regular lemons work just as well), lavender, vanilla, gin and sparkling wine.” This delicate and absolutely delicious punch works for pretty much any party, from a bridal shower to a New Year’s Eve bash.

Note: To make this punch even prettier, try upgrading your ice by creating a massive ice mold suspended with berries and/or herbs. It’s easier than you might think. All you need to do is fill a bundt pan halfway with water and put in the freezer. Once it’s frozen, add some lemon wheels, berries or herbs (lavender sprigs would work particularly well in this case) and fill the rest of the way with water. Freeze the mold completely overnight and add it to your punch just before serving. It will chill and dilute the punch perfectly while adding style and color.

Lemon and Lavender Punch



  • 4 oz Lemon Juice
  • 8 oz Lemon-Lavender Syrup
  • 12 oz Gin or Vodka
  • 1 750-ml bottle of Sparkling Wine
  • 1 liter Soda Water
  • Ice mold, for garnish (see note above)
  • Lemon Wheels, for garnish
  • Lavender sprigs


Step one

Mix all ingredients together in a punch bowl and stir.

Step two

Garnish with an ice mold, fresh lemon wheels, and lavender sprigs.

Contributed by Meredith Hayman