It’s Mojito time! This recipe features Australian Blueberries and has a refreshing lavender syrup. Summer days, here we come!
- 1/2 cup sugar
- 1/2 cup water
- 2 teaspoons dried culinary lavender
- 2 sprigs fresh lavender
- 1 cup fresh blueberries
- 1/2 cup white rum
- 2 handfuls of fresh mint leaves
- 1/2 cup lavender simple syrup
- 2 limes, juiced
- 1/2 cup club soda
- Sprigs of mint for garnishing
For the syrup, place the sugar, water, culinary lavender and fresh lavender in a saucepan over medium-low heat.
Stir until the sugar dissolves and bring mixture to a simmer.
Simmer for 2 minutes and then remove saucepan from heat. Set aside and allow to cool completely.
For the Mojito, place blueberries in a small saucepan with 1 tablespoon of water over a low heat for 10 minutes or until berries burst and become liquid. Allow to cool then transfer mixture into a blender or food processor and blend until smooth.
Strain mixture cooled lavender syrup through a fine sieve to remove lavender. (Can be stored in the fridge for up to two weeks).
Add 2 tablespoons of puree in the bottom of each glass. Add the rum and mint leaves – muddle together with a spoon.
Add ice to the glass, pour over lavender syrup, lime juice and top with soda. Mix with a long spoon and serve with an additional sprig of mint.
Hi, I’m Anna the Editor of Beauty and Lace. This website was my first baby and since its launch, I’ve gained three kids, a husband, and a puppy! We want to keep this space positive, we are all about sharing the things we love – and avoiding the things we don’t. Happy reading x