A refreshing beverage.
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 tbsp 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 tbsp 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.
Exclusive recipe from Australian Blueberries.
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