1/2 cup sugar
1/2 cup water
2 teaspoons dried culinary lavender
2 sprigs fresh lavender
1 cup fresh blueberries
1/2 cup white rum
2 handfuls of fresh mint leaves
1/2 cup lavender simple syrup
2 limes, juiced
1/2 cup club soda
Sprigs of mint for garnishing
For the syrup, place the sugar, water, culinary lavender and fresh lavender in a saucepan over medium-low heat.
Stir until the sugar dissolves and bring mixture to a simmer.
Simmer for 2 minutes and then remove saucepan from heat. Set aside and allow to cool completely.
For the Mojito, place blueberries in a small saucepan with 1 tablespoon of water over a low heat for 10 minutes or until berries burst and become liquid. Allow to cool then transfer mixture into a blender or food processor and blend until smooth.
Strain mixture cooled lavender syrup through a fine sieve to remove lavender. (Can be stored in the fridge for up to two weeks).
Add 2 tablespoons of puree in the bottom of each glass. Add the rum and mint leaves – muddle together with a spoon.
Add ice to the glass, pour over lavender syrup, lime juice and top with soda. Mix with a long spoon and serve with an additional sprig of mint.
Thanks to the geographic spread of Australian blueberry farms, Aussies around the country can enjoy fresh, great tasting blueberries from July to April each year. With volume increasing and prices starting to drop, it's finally time to celebrate the start of the Australian blueberry season!
Australian farmers produce some of the best quality blueberries in the world, grown to meet our country's high standards. We would love to help Australians incorporate this powerful little superfood into their weekly meals.