A refreshing beverage.


  • 1/2 cup sugar

  • 1/2 cup water

  • 2 tsp 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


  • 1.

    For the syrup, place the sugar, water, culinary lavender and fresh lavender in a saucepan over medium-low heat.

  • 2.

    Stir until the sugar dissolves and bring mixture to a simmer.

  • 3.

    Simmer for 2 minutes and then remove saucepan from heat. Set aside and allow to cool completely.

  • 4.

    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.

  • 5.

    Allow to cool then transfer mixture into a blender or food processor and blend until smooth.

  • 6.

    Strain mixture cooled lavender syrup through a fine sieve to remove lavender. (Can be stored in the fridge for up to two weeks).

  • 7.

    Add 2 tbsp of puree in the bottom of each glass. Add the rum and mint leaves – muddle together with a spoon.

  • 8.

    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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