Blueberry Lavender (Print Version)

Bright, breezy sip with blueberries, soft lavender, and lively lemon. Sweetened the natural way for hot days.

# Ingredients:

→ For Serving

01 - Toss plenty of ice cubes into glasses when you serve

02 - Top each drink with more blueberries, toss in some lemon slices, and drop in a lavender sprig for that final touch

→ Liquids

03 - You'll need 6 cups (1.4 litres) water altogether—split into 2 cups for making syrup, 1 cup for the berries, and 3 more cups to thin everything out

→ Main Ingredients

04 - Squeeze enough lemons for 1 cup (240 ml) fresh lemon juice—about 6 to 8 lemons should do it

05 - Scoop out 2 cups (300 g) of fresh blueberries (or thaw some frozen ones if that's what you have)

06 - Measure 2 tablespoons of dried, food-safe lavender—make sure it's the kind you can eat

07 - Pour in ¾ cup (180 ml) honey or just use granulated sugar, and tweak it if you want it more or less sweet

# Steps:

01 - Grab some glasses, fill them up with ice, pour in your lemonade, and decorate each with extra blueberries, a couple lemon slices, and a lavender sprig if you want

02 - Pop the lemonade into the fridge, keep it covered, and let it cool for a good 2 hours so everything gets tasty and the color looks great

03 - Stir together the cooled syrup, your blueberry puree, and all that lemon juice in a big pitcher. Add the final 3 cups (720 ml) of water, give it a good mix, taste it, then up the honey or squeeze in more lemon juice if something feels off

04 - Toss those blueberries and 1 cup (240 ml) water into your saucepan, bring them to a gentle boil over medium, and let them soften and get juicy for about 5 minutes. Blend the lot until smooth, then press it through a fine strainer so you're left with just the good stuff

05 - Put 2 cups (480 ml) water with your sugar or honey in a saucepan. Heat it just enough for the sweet stuff to melt as you stir. Now pitch in the dried lavender, put a lid on the pan, and move it off the heat. Give it 30 minutes to chill and soak. Strain everything through a fine mesh, toss out what’s left, and let the syrup cool down

# Notes:

01 - If you want more lavender flavor, you can let it steep up to 45 minutes, but take a sip now and then so it doesn’t go bitter

Go Back