This gorgeous lavender syrup cocktail with blackberry quenelle ice cubes is a showstopper of a drink! Fruity, floral, fizzy, so refreshing, the blackberry ice cubes flavor the drink further as they melt in the drink.
This is one of my favorite fun cocktails to make with champagne. So easy yet impressive, you could even easily turn it into a mocktail with sparkling grape juice.
All the things I love about this cocktail
- A fruity, floral, fizzy, absolutely refreshing cocktail!
- Versatile lavender syrup! The floral sweetness of this syrup works SO WELL in this cocktail. But you can easily pair it with so many other recipes.
- Blackberry quenelle ice cubes! I also freeze fresh, whole blackberries and use those as ice cubes too. They flavor the drink as they melt and intensify the fruity flavor of the cocktail even more!
- Easy, versatile cocktail recipe. You can easily make a mocktail with these flavors by using sparkling grape juice instead.
- Perfect spring – summer cocktail for weekend brunches and cocktail parties!
Fruit syrups
So spring is here! The leaves are back, the dandelions are back, the dogwoods are flowering and the cardinals are chirping. And warmer weather will be back soon too.
Fresh fruits and cool fruity drinks are all I have on my mind these days, and I love making fruit syrups this time of year. I’ve already shared a bunch on the blog, like this rhubarb syrup, lemon syrup, lychee syrup, pineapple syrup, blood orange syrup, strawberry shrub syrup etc.
They are such a versatile way to stay cool with refreshing drinks, cocktails, and mocktails throughout summer!
To celebrate those brighter, longer days outside, and all the colors and the spirit of spring, I’ve got a beautiful Lavender Champagne Cocktail with Blackberry Ice Cubes for you today! Made with an amazing lavender syrup and blackberry ice cubes, this drink can also be turned into a mocktail easily with sparkling grape juice.
Lavender syrup
The one thing I miss around this time of the year though is having my own garden. Since I moved out of my parents’ house, I never had an apartment with a garden. And that scenario hasn’t changed yet either.
My grandfather was an avid gardener, a trait that was passed down to my father, and then to me. Unfortunately I haven’t had an opportunity yet to put that interest to good use since I don’t have my own garden, but let me tell you, I have big plans my friends, BIG plans for that day when I do finally get that opportunity! 🙂
We used to have a beautiful garden in my parents’ old house in New Zealand, where my dad grew some lavender bushes right next to our patio. There was one summer when I became obsessed with lavender and started making all kinds of dessert with it. I loved making lavender syrup and lavender infused milk which then resulted in gorgeous dairy-free lavender and strawberry creme brulee and adorable white chocolate lavender truffles!
That lavender obsession hasn’t deserted me yet and that’s why this delicious lavender syrup came to be! I have previously made this with fresh lavender florets, but in this recipe I used culinary grade dried lavender.
I let them steep in the sugar syrup overnight before straining the syrup. The floral fragrance and quality makes it a lovely addition to so many things. It’s so simple to make and so delicious and the uses for it are endless.
This truly is the perfect spring/summer cocktail for brunch and cocktail parties. Although to be honest with you, I wouldn’t mind having this any time of the year.
Blackberry quenelle ice cubes
Apart from freezing blackberry puree, I also froze some fresh blackberries, which were both used as “ice cubes” to keep this drink nice and cool.
You can of course use regular ice cubes or crushed ice, but it waters down the drink as it melts and that’s not ideal now is it?
Using fresh fruit as “ice cubes” on the other hand means no diluted drinks, PLUS, you get an extra burst of fruit flavor as the ice melts! How cool is that? (pun totally intended!).
Lavender syrup cocktail
- The lavender syrup works beautifully in this cocktail, which is fruity, floral, fizzy and absolutely refreshing! The blackberry “ice” is really like fruit sorbet!
- I love the color of this drink too, which gets darker as the blackberry ice melts away. What’s really neat is how each sip tastes slightly different as the blackberry ice continues to melt and intensify the fruity flavor more!
- The effervescence you get from the prosecco and the fruity and tart blackberry flavor combine to give you an intense and refreshing flavor that will wake your taste buds right up.
- And then you have the deliciously lingering floral sweetness of the lavender syrup. The little bit of lemon juice makes all the flavors really pop. I have always loved a good bubbly, but the flavors in this cocktail take it to a whole new level!
Recipe
Lavender Syrup Cocktail With Blackberry Ice Cubes
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 6 oz Blackberries for the Blackberry ice cubes
- ½ cup Lavender syrup recipe below (recipe makes 1 cup)
- ¼ cup freshly squeezed lemon juice
- 1 bottle chilled Prosecco or sparkling grape juice for a non-alcoholic version
- Frozen blackberries to serve optional
Lavender syrup
- 200 g granulated white sugar 1 cup
- 120 g of water ½ cup
- 2 tbsp culinary grade dried lavender 3 g
Instructions:
- Puree the blackberries (in a small food processor or blender) and divide this into 8 -10 portions and freeze them in an ice cube tray, overnight. (optional – strain the puree to remove the seeds if you like that better).
- In 4 glasses (not flutes), place 2 blackberry ice cubes, 2 – 3 tbsp of lavender syrup, about 2 tsp of lemon juice and a few frozen blackberries (optional).
- Top each glass with prosecco. Serve with a stirrer.
Lavender syrup (makes about 1 cup)
- Place all the ingredients in a small saucepan.
- Heat while stirring on medium heat until the sugar is dissolved.
- Bring it to a boil and then lower the heat to simmer for 5 minutes, until it becomes syrupy.
- Let the syrup cool down with the lavender florets inside, for at least two hours or until it reaches room temperature (I leave mine overnight, this helps intensify the flavour).
- Strain the syrup into an airtight jar.
Recipe Notes
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Stay tuned for more refreshing fruity cocktails in the next few months! As it gets warmer and then hotter, nothing’s going to hit the spot quite like a beautiful cocktail like this! 🙂
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