Ingredients

• 1/3 cup dried culinary lavender*
• 2/3 cup superfine sugar
• 8 ounces pure mango juice
• 8 ounces distilled or tap water
• Juice of 1 lime
• 1/4 cup lavender crystals
• 2 ounces mango elixir
• 2 ounces pomegranate juice
• 2 ounces simple syrup
• Ice
• 9 ounces soda water
• *Dried culinary lavender is available online or at some specialty food stores.

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Instructions

1. In a food processor, process the lavender and sugar until fully combined, about 1 minute—the mixture will look like a fine powder. DO AHEAD: Lavender crystals can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
2. Make the mango elixir: In a small saucepan, bring the mango juice and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Mango elixir can be prepared in advance and refrigerated up to 2 weeks.
3. In a small saucepan, bring the mango juice and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes. DO AHEAD: Mango elixir can be prepared in advance and refrigerated up to 2 weeks.
4. Make the Persephone: Pour the lime juice onto a small plate and spread the lavender crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the lavender crystals to lightly coat. Repeat with a second 12-ounce glass. Pour 1 ounce each of the mango elixir, pomegranate juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
5. Pour the lime juice onto a small plate and spread the lavender crystals on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the lavender crystals to lightly coat. Repeat with a second 12-ounce glass.
6. Pour 1 ounce each of the mango elixir, pomegranate juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.