{"id":419655,"date":"2025-09-12T23:27:16","date_gmt":"2025-09-12T23:27:16","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/419655\/"},"modified":"2025-09-12T23:27:16","modified_gmt":"2025-09-12T23:27:16","slug":"with-love-meghan-season-2-drink-recipes-tested-and-reviewed","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/419655\/","title":{"rendered":"With Love, Meghan Season 2 Drink Recipes: Tested and Reviewed"},"content":{"rendered":"

When season two of With Love, Meghan<\/a> premiered with three drink recipes\u2014Sparkling Raspberry Lemonade, a Champagne Float, and a Lavender Grey Tea Latte\u2014I was curious but cautious. I\u2019m not a Duchess of Sussex superfan, but I respect a well-curated moment. These drinks promised exactly that\u2014breezy elegance with a splash of California wellness, and enough visual flair to earn a spot on your Instagram feed.<\/p>\n

On camera, Meghan doesn’t measure a thing\u2014she just swirls, pours, and garnishes like someone who casually has Oprah over for brunch. The Netflix site<\/a> provides written ingredient lists and directions, but with a disclaimer: \u201cThis recipe was the inspiration for the one seen in With Love, Meghan.\u201d In other words, you\u2019re meant to follow the vibe, not the blueprint.<\/p>\n

So, I grabbed my glassware, prepped my ice cubes, and testing each drink\u2014using the provided recipes as a starting point but adjusting as needed to get things tasting right. (That\u2019s my job in the Good Housekeeping Test Kitchen<\/a>, after all! I fix recipes so you’re not wondering what went wrong.) <\/p>\n

Some drinks were better than others. One made me stop mid-sip and say out loud, \u201cWait, why is this so good?\u201d Here’s what happened\u2014and which drinks are worth making this weekend.<\/p>\n

Sparkling Raspberry Lemonade<\/strong>\"meghan<\/p>\n

Good Housekeeping \/ Jillian Sollazzo<\/p>\n

This drink in episode five looked the most like a Meghan mood board. It’s as pink as the Montecito sunset, crowned with a sprig of basil, and practically begging to be sipped in a sundress. It\u2019s a simple mix of fresh lemon juice, muddled raspberries, agave nectar, and soda water\u2014Meghan makes a point of specifying soda water, not sparkling water, \u201cbecause it really gives you that effervescent kick.\u201d <\/p>\n

Taste test<\/strong><\/p>\n

Think raspberry lemonade with a spa-day glow-up; this version is brighter, totally refreshed, and living its best life. I was genuinely wowed after the first sip. It was tangy, juicy-but-not-too-sweet, and super refreshing\u2014shockingly sophisticated for something so easy<\/strong>. The muddled raspberries give it real body and depth\u2014the kind you\u2019d lose if you strained out the fruit. Even with ripe, peak-summer berries, the drink finishes dry, like a well-made spritz. And whereas most good mocktails rely on homemade syrups or days-long infusions to build complexity, this one took all of 10 minutes. Bonus: it looked just as great as it tasted. It’s truly gorgeous in the wine glass.<\/p>\n

Recipe vs. reality<\/strong>\"meghan<\/p>\n

Good Housekeeping \/ Jillian Sollazzo<\/p>\n

What Meghan actually makes on the show is slightly different from the written recipe on the Netflix site <\/a>, which calls for \u00bc cup of raspberries. I rewatched the scene and counted 13 raspberries (that’s closer to \u00bd cup). Doubling the amount made all the difference: the drink tasted fuller, more luxe, and perfectly balanced the tart lemon juice. Check out my perfected version of Meghan’s sparkling raspberry lemonade recipe here<\/a><\/strong>.<\/p>\n

GET THE RECIPE<\/p>\n

Doing the most (optional, but highly recommended)<\/strong><\/p>\n

\"meghan<\/p>\n

Good Housekeeping \/ Jillian Sollazzo<\/p>\n

In true Duchess fashion, Meghan doesn\u2019t stop at plain old ice cubes. She shows off a bowl of cubes embedded with lemon slices, rosemary, basil, and edible flowers. \u201cThey\u2019re going to infuse the drink with flavor as they melt,\u201d she promises. You don\u2019t have to do this\u2014the drink will still taste great without\u2014but it\u2019s such a simple upgrade. Meghan froze pansies; I went with nasturtiums. Whatever blooms you choose, they\u2019ll make your lemonade look like it came straight off a boutique hotel welcome tray. <\/p>\n

Worth it?<\/strong><\/p>\n

Definitely, yes! This is a drink that delivers maximum hosting cred with minimal prep. As Meghan says on the show, it’s ideal \u201cfor my friends who don\u2019t drink, I still want them to have something that feels really special, flavorful, and not just water.\u201d It\u2019s also perfect for baby showers, garden brunches, book club, or pretending you\u2019re on Meghan\u2019s patio with a gentle sea breeze blowing through your hair.<\/p>\n

Champagne Float<\/strong>\"meghan<\/p>\n

Good Housekeeping \/ Jillian Sollazzo<\/p>\n

I have always had a soft spot for floats. The ASMR fizz of ice cream falling into soda, striped straws\u2026it brings to mind sticky summer days that felt like they could last forever. So in episode four, when I saw Meghan\u2019s Champagne Float with a scoop of sorbet, I was all in. It seemed like a cheeky twist on something pure and joyfully simple. As she says to her guest, chef and author Samin Nosrat, \u201cthis is a grown-up root beer float\u201d\u2014albeit with better jewelry and a candle budget.<\/p>\n

Recipe vs. reality<\/strong>\"meghanGood Housekeeping \/ Susan Choung<\/p>\n

Testing the float with champagne, cava, and prosecco<\/p>\n

On the show, Meghan makes her Champagne Float with raspberry sorbet and a very elegant pour of gold-foil Taittinger\u2014because why not, when your net worth is solidly eight figures? I started with a champagne commoners can afford and swapped in passion fruit sorbet (the Netflix recipe also suggests lemon sorbet). The combo sounded promising, but the result? Not so much.<\/p>\n

The second the sorbet hit the dry champagne, it was like a record scratch. The sorbet was sweet, lush and fruity, making the champagne feel harshly dry and austere. The two clashed hard\u2014like Martha Stewart and Cardi B doing a karaoke duet. All I could taste was alcohol and bitter disappointment. <\/p>\n

So I started experimenting. A bottle of cava brought a little more balance, but still felt sharp. In the end, it was prosecco (not champagne) that hit all the right notes: bright, not-too-dry, and just fruity enough to round everything out.<\/strong> The one I poured had soft hints of lemon that played beautifully with the tropical tang of the passion fruit sorbet. It tasted like sunshine in a coupe\u2014exactly the mood I was going for.<\/p>\n What Meghan did What I did <\/tr>\n\nScooped raspberry sorbet into a coupe<\/td>\nScooped passion fruit sorbet into a chilled coupe (kept in freezer for 10 minutes before serving)<\/td>\n<\/tr>\n\nPoured Taittinger champagne on top<\/td>\nPoured Kirkland Signature Asolo Prosecco on top<\/td>\n<\/tr>\n\nSkipped the garnish (Netflix recipe suggests fresh berries, mint leaves, or edible flowers)<\/td>\nGarnished with a nasturtium<\/td>\n<\/tr>\n

Taste test<\/strong><\/p>\n

Once I found the right formula, the whole thing clicked. The prosecco and sorbet didn\u2019t just get along\u2014they lifted each other up. The drink was light, playful, and slightly indulgent without being over-the-top. It had the fizzy joy of a float and the subtle sophistication of a cocktail. One bite, and I felt like the version of me who doesn\u2019t panic when friends drop by unannounced. <\/p>\n

Worth it?<\/strong><\/p>\n

It\u2019s a moment. You may want to consider serving it for engagement parties, when you\u2019re too full for dessert but crave just a little something sweet, or any celebration where you want to feel fancy and make someone giggle. Not an everyday thing, but absolutely worth trying at least once\u2014especially with a \u201cno dessert for me\u201d crowd.<\/p>\n

Related StoryLavender Grey Tea Latte\"2<\/p>\n

Good Housekeeping \/ Jillian Sollazzo<\/p>\n

In episode three, Meghan talks through the brunch menu she\u2019s planning. \u201cA nice fruit platter and, yes, we could do a good ole basic latte,\u201d she says. Then her eyes light up as she offers an upgrade: \u201cWe could do a lavender grey latte. Doesn\u2019t it just sound chic?\u201d She was, after all, hosting Tan France\u2014the Queer Eye fashion guru with impeccable taste and a mesmerizing British accent. Of course she wanted to serve a drink that felt elegant, a little unexpected, and just fussy enough to impress.<\/p>\n

It sounds fancy, but it\u2019s really just Earl Grey tea getting the latte treatment\u2014steamed milk, a little froth, and a sprinkle of lavender for that soothing sleepy girl vibe. It\u2019s a close cousin to a London Fog, which swaps the lavender for vanilla syrup or honey.<\/p>\n

Taste test<\/strong><\/p>\n

This is Meghan in beverage form: calming, polished, and just a bit flowery. You have to be into floral flavors to enjoy it\u2014the lavender is subtle, just a whisper\u2014but that\u2019s the sweet spot before it tips into potpourri territory. The bergamot from the Earl Grey and the lavender play well together, like a rom-com couple with great chemistry. It\u2019s comforting, not cloying, and the kind of drink you make in the late afternoon when you want to relax and pretend your inbox doesn\u2019t exist.<\/strong><\/p>\n

How long you steep the tea is up to you. I tried a 3-minute steep, which gave me a soft, delicate brew\u2014just enough bergamot to notice, but without any of the tea\u2019s tannins kicking in. Then I went for a 6-minute steep, which brought more body and a noticeable prickle of tannins. Both versions had their charm. I can see myself choosing the lighter one for late-afternoon wind-downs; the stronger one for weekend mornings when I want to treat myself without spending $9 at Starbucks.<\/p>\n

Recipe vs. reality<\/strong><\/p>\n

\"meghan<\/p>\n

Good Housekeeping \/ Jillian Sollazzo<\/p>\n

This was the one drink where Meghan\u2019s on-camera version felt a lot more relatable than the written Netflix recipe, which calls for making a syrup with a cup of sugar and a whole vanilla bean (in this economy?!). Instead, she stirs in a combo of vanilla extract and honey\u2014quicker, easier, and over 7x cheaper. The shortcut costs about $0.90, while the full recipe clocks in at $6.50. Honestly, I\u2019ll take the savings and finally splurge on the tea I\u2019ve been side-eyeing at the bougie market.<\/p>\n

For the fresh lavender, make sure it\u2019s culinary grade and hasn\u2019t been sprayed with pesticides\u2014i.e., from a garden you trust or a source that sells it for consuming, not arranging. You can sometimes find it at farmers markets during peak season. Otherwise, go for a tiny pinch of dried lavender buds. They\u2019re easy to find at specialty stores like Whole Foods or Sprouts, or online<\/a>.<\/p>\n What Meghan did What I did <\/tr>\n\nHeated whole milk in small saucepan with a splash of vanilla extract and a generous dribble of honey from the wand<\/td>\nHeated 1\/2 cup whole milk in a small saucepan with 1 teaspoon vanilla extract and 1 tablespoon honey<\/td>\n<\/tr>\n\nSteeped Earl Grey tea in a teapot and poured it into 2 mugs<\/td>\nDivided 2 Earl Grey tea bags (I used Teapigs Darjeeling Earl Grey<\/a>) and 1\u00bd cups boiling water between 2 mugs. Let it steep 3 to 6 minutes, then discarded the tea bags<\/td>\n<\/tr>\n\nUsing a handheld milk frother<\/a>, frothed the warmed milk and poured it over the mugs<\/td>\nSame<\/td>\n<\/tr>\n\nCrumbled fresh lavender buds over the latte<\/td>\nSame<\/td>\n<\/tr>\n

Worth it?<\/strong><\/p>\n

Absolutely. It’s perfect for slow Sunday mornings, lazy afternoons, or anytime you want to feel like someone who organizes their pantry by color. Make it once and you\u2019ll start craving it every time the temperature drops below 75.<\/p>\n

Final thoughts<\/p>\n

Considering how extra Meghan could have been, she showed remarkable restraint with these drinks. She isn\u2019t reinventing the cocktail (or mocktail, or latte) wheel here\u2014but she\u2019s not trying to. They’re more about the moment than the mixology. Stylish and seasonal, they’re just aspirational enough to feel special without being intimidating or unattainable. No smoked rosemary, overnight tinctures, or extra gear. They impress without trying too hard or spending a ton of money.<\/p>\n

If you\u2019re hosting, make the Sparkling Raspberry Lemonade. If you\u2019re celebrating, go Champagne Float. And if you\u2019re nesting? Lavender Grey Tea Latte, hands down. <\/p>\n","protected":false},"excerpt":{"rendered":"When season two of With Love, Meghan premiered with three drink recipes\u2014Sparkling Raspberry Lemonade, a Champagne Float, and…\n","protected":false},"author":2,"featured_media":419656,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7708],"tags":[7709,14774,143639,1331,7721,7719,7718,3989,1381,7720,1281,143638,447,7710,519,143637,7711],"class_list":{"0":"post-419655","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-royals","8":"tag-british-royal-family","9":"tag-content-type-news-explainer","10":"tag-contentid-d00124a0-4b8b-4ad0-a353-c43d9ca1c53d","11":"tag-displaytype-standard-article","12":"tag-duchess-of-sussex","13":"tag-duke-of-sussex","14":"tag-harry","15":"tag-hasproduct-true","16":"tag-locale-us","17":"tag-meghan","18":"tag-meghan-markle","19":"tag-meghan-s2","20":"tag-prince-harry","21":"tag-royal-families","22":"tag-royal-family","23":"tag-shorttitle-i-made-all-the-drinks-from-with-love","24":"tag-uk-royal-family"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/115193921535565710","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/419655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=419655"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/419655\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/419656"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=419655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=419655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=419655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}