I love making simple cocktails, especially when they’ve got a little twist. The Blueberry Lavender Prosecco Cocktail is one of my go-tos because it brings together sweet blueberries and just enough floral lavender to feel special.

It’s easy to make, honestly, and it always adds something a bit extra to a gathering—or even a quiet night in.

Fresh blueberries and a splash of lavender syrup make up the base. I top it off with cold, bubbly Prosecco for a drink that’s light but definitely memorable.

It’s not overpowering, which I appreciate. If you’re looking to surprise your guests or just want something off the beaten path, this is worth a shot.

Blueberry Lavender Prosecco Cocktail Recipe

This one mixes juicy blueberries and fragrant lavender with crisp prosecco. The steps are straightforward, and you end up with a cocktail that’s refreshing and has just a whisper of floral notes.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker — I usually use this to blend the syrup and lemon juice.
Fine mesh strainer — Gets rid of any leftover fruit or lavender bits from the syrup.

Small saucepan — Needed for making the blueberry lavender syrup.
Bar spoon — Makes gentle mixing a breeze.
Jigger or measuring spoons — Helps keep the mix balanced.

Champagne flutes or tall glasses — For serving, obviously.
Small funnel (optional) — Handy if you’re pouring the syrup into a bottle to save for later.
Muddler (optional) — If you feel like muddling extra berries in your glass.

Ingredients

1 cup fresh blueberries plus a few more for garnish
1/2 cup sugar
1/2 cup water
1 tablespoon dried culinary lavender or 2 tablespoons fresh lavender flowers
1 ounce fresh lemon juice
1 bottle chilled prosecco 750 ml
Ice cubes

Optional:

Sprigs of fresh lavender or mint for garnish

Lemon slices for garnish

Instructions

Put blueberries, sugar, water, and lavender in a small saucepan.
Heat over medium, stirring now and then, until it comes to a gentle simmer.
Once the berries are bursting and the sugar’s dissolved (about 5 minutes), take it off the heat.

Let the syrup cool down for 15-20 minutes. Then strain it through the mesh strainer.
Toss the solids. Pour the clear syrup into a bowl or bottle.
In your shaker, combine 1 ounce blueberry lavender syrup, 1 ounce lemon juice, and some ice. Give it a gentle shake.

Pour that into a champagne flute or your glass of choice.
Top with 3-4 ounces chilled prosecco and stir gently with the bar spoon.
Add extra blueberries and a sprig of lavender or mint if you’re feeling fancy.

Notes

I usually make the blueberry lavender syrup ahead of time. It’ll last about a week in the fridge if you keep it sealed up tight.

Dry prosecco works best here since the syrup brings enough sweetness. Play with the syrup and lemon juice amounts if you want it more tart or sweet.

No cocktail shaker? Just stir the syrup and lemon juice together well in a glass. If you’re out of fresh lemon juice, bottled works, but fresh is brighter and honestly better.

If you like it less sweet, cut back on the syrup a little. Want more lavender? Add a pinch more to the syrup—but go easy, it can get intense fast.

Tasting Notes

The first thing that hits me with this cocktail is its bright, floral aroma. The lavender is gentle, and it really does pair well with the blueberry’s sweetness.

The first sip is lightly fruity. Blueberries bring a mild sweetness, and the Prosecco gives you those crisp tiny bubbles with a dry finish.

There’s a hint of citrus from the lemon, which keeps things balanced. The lavender’s subtle—just a soft floral note, not too much.

I like that it’s refreshing and not cloying. The drink doesn’t feel heavy or overly sweet.

If you serve it over ice, it’s even crisper. Plus, the blueberry garnish adds a pop of color and a juicy bite at the end.

Key Flavors I Notice:

Mild blueberry
Gentle lavender
Citrusy tang
Crisp bubbles

Each sip goes down smooth and feels balanced. I could see myself making this for brunch or a summer get-together—honestly, it just works.

Blueberry Lavender Prosecco Cocktail Recipe