Lavender Syrup Cocktail With Blackberry Ice Cubes

Course: Beverages, Cocktails

Cuisine: North American

Prep Time: 30

Cook Time: 30

Overnight freezing: 8

Total Time: 9

Servings: servings

Calories: 190kcal

Author: Dini Kodippili

Made with an easy, versatile lavender sugar syrup, this cocktail is super fruity, floral, fizzy, and so refreshing! Plus, the blackberry ice cubes flavor the cocktail further as they melt in the drink. Perfect spring - summer cocktail.

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Ingredients

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.

Notes

The lavender syrup and blackberry ice cubes should be made the day before you serve the drinks.

Nutrition