Blueberry Lavender Lemonade Mocktail Recipe
This refreshing mocktail combines the sweet flavor of blueberries with aromatic lavender and tart lemon for a perfect drink on warm days.
Equipment
- Large pitcher
- Saucepan
- Fine-mesh strainer
- Muddler or wooden spoon
- Measuring cups and spoons
- Citrus juicer
- Stirring spoon
- Tall glasses for serving
Ingredients
- 2 cups fresh or frozen blueberries
- 1/4 cup dried culinary lavender
- 1 cup granulated sugar
- 6 cups water divided
- 1 cup freshly squeezed lemon juice about 6-8 lemons
- 1/4 cup honey optional for additional sweetness
- Fresh lavender sprigs for garnish
- Lemon slices for garnish
- Ice cubes
For a sparkling version, replace 2 cups of water with sparkling water or club soda. Add this just before serving to maintain the fizz. For a more pronounced lavender flavor, increase the dried lavender to 1/3 cup.
Instructions
- Make lavender syrup: In a saucepan, combine 2 cups water, sugar, and dried lavender. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let steep for 30 minutes. Strain and cool completely.
- Prepare blueberry puree: In a blender, puree 1½ cups blueberries with ½ cup water until smooth. Strain through a fine mesh strainer to remove skins if desired.
- Mix the base: In a large pitcher, combine the lavender syrup, blueberry puree, and lemon juice. Add remaining 3½ cups water and stir well.
- Adjust flavor: Taste and add honey if more sweetness is needed. Refrigerate for at least 1 hour to allow flavors to blend.
- Serve: Pour over ice in tall glasses. Garnish with fresh blueberries, lavender sprigs, and lemon slices.
Notes
This mocktail can be prepared up to 3 days in advance and stored in the refrigerator. The lavender syrup alone will keep for up to 2 weeks refrigerated in an airtight container.
For a more vibrant purple color, add a few additional muddled blueberries to each glass before serving. Children generally enjoy this drink, but you may want to reduce the lavender amount as its flavor can be strong for young palates.
To make this recipe into a cocktail, add 1.5 oz of vodka or gin per serving. For special occasions, freeze edible flowers in ice cubes for an elegant presentation.