Imagine the classic refreshing mojito elevated with the sweet burst of fresh blueberries and the delicate floral notes of lavender, creating a sophisticated mocktail that tastes like summer in a glass. This Blueberry Lavender Mojito Mocktail is a stunning purple-hued drink that combines muddled blueberries and fresh mint with a hint of lavender syrup, topped with sparkling water for that perfect fizz. The flavor profile is both familiar and exciting, balancing sweetness, tartness, and herbaceous freshness in every sip. Whether you’re hosting a garden party, enjoying a quiet afternoon on the patio, or looking for an elegant alcohol-free option for your next gathering, this mocktail delivers both visual appeal and incredible taste. It’s refreshing without being overly sweet, and the lavender adds a touch of elegance that makes it feel truly special.
Serving Quantity: 4 mocktails
Cooking Time: 15 minutes (includes making lavender syrup)
Nutrition Information (per serving):
- Calories: 105
- Protein: 1g
- Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 22g
- Sodium: 10mg
1. Gather Your Ingredients
For the lavender simple syrup:
- Half cup water
- Half cup granulated sugar
- One tablespoon dried culinary lavender buds
For the mocktail:
- One and a half cups fresh blueberries
- Twenty fresh mint leaves, plus extra sprigs for garnish
- Four tablespoons fresh lime juice (about 2 limes)
- Four tablespoons lavender simple syrup
- Two cups sparkling water or club soda, chilled
- Crushed ice or regular ice cubes
For garnish:
- Fresh blueberries (about 12 to 16)
- Fresh mint sprigs (4 sprigs)
- Lime wheels or wedges (4 pieces)
- Dried lavender sprigs (optional)
2. Make the Lavender Simple Syrup
In a small saucepan, combine half a cup of water and half a cup of sugar. Place over medium heat and stir occasionally until the sugar completely dissolves, about 3 to 4 minutes. Once the sugar has dissolved, remove the pan from heat and add one tablespoon of dried culinary lavender buds. Stir gently and let the mixture steep for 10 minutes, allowing the lavender to infuse its floral flavor into the syrup. Strain the syrup through a fine mesh strainer into a small bowl or jar, discarding the lavender buds. Let the syrup cool completely before using. You can make this syrup up to two weeks ahead and store it in an airtight container in the refrigerator.
3. Prepare the Blueberries
Rinse one and a half cups of fresh blueberries under cold water and pat them dry with a paper towel. Reserve about 12 to 16 pretty blueberries for garnishing the finished drinks. Place the remaining blueberries in a small bowl. If you want a smoother drink with less texture, you can lightly mash about half of the blueberries with a fork or the back of a spoon to release their juices. This creates a more intense blueberry flavor and a deeper purple color. Leave some berries whole for texture and visual appeal.
4. Muddle the Base
Divide the prepared blueberries evenly among four tall glasses, placing about a quarter cup in each glass. Add five fresh mint leaves to each glass. Using a muddler or the back of a wooden spoon, gently press and twist the blueberries and mint together for about 20 to 30 seconds. You want to release the juices from the blueberries and the aromatic oils from the mint leaves without completely pulverizing everything. Be gentle with the mint as bruising it too aggressively can release bitter compounds. You should see the blueberry juice coating the bottom of the glass and smell the fresh mint aroma.
5. Add the Flavor Components
To each glass, add one tablespoon of fresh lime juice and one tablespoon of the cooled lavender simple syrup. The lime juice provides the essential tartness that balances the sweetness of the syrup and blueberries, while the lavender syrup adds that distinctive floral note that makes this mocktail special. Give each glass a gentle stir with a long spoon to combine the muddled ingredients with the lime juice and syrup. Taste the mixture at this point and adjust if needed. If you prefer it sweeter, add a bit more lavender syrup. If you want it more tart, add extra lime juice.
6. Fill with Ice
Fill each glass to the top with crushed ice for the most authentic mojito experience, or use regular ice cubes if that’s what you have available. Crushed ice creates a more slushy, refreshing texture and chills the drink more quickly, but regular ice works perfectly fine. Press the ice down gently to pack it into the glass. The ice will help keep all those beautiful muddled ingredients visible along the sides of the glass, creating an attractive presentation.
7. Top with Sparkle
Slowly pour half a cup of chilled sparkling water or club soda into each glass. Pour gently to preserve as much carbonation as possible, as the fizz is what gives this mocktail its refreshing quality and makes it feel celebratory. The sparkling water will mix with the blueberry-mint mixture at the bottom and create a beautiful gradient of purple shades throughout the glass. If you prefer a sweeter drink, you can use lemon-lime soda instead of plain sparkling water, though this will significantly increase the sugar content.
8. Garnish and Serve
Give each drink a gentle stir with a long spoon or straw to incorporate all the flavors, but don’t over-mix or you’ll lose the carbonation. Thread three to four fresh blueberries onto a cocktail pick and rest it across the top of each glass. Tuck a fresh mint sprig into the ice so it stands upright and releases its aroma as you drink. Add a lime wheel to the rim of the glass by cutting a small slit and sliding it onto the edge. For an extra elegant touch, add a small dried lavender sprig alongside the mint. Serve immediately with a straw or long spoon so guests can stir as they drink and get all those delicious muddled bits from the bottom.
Tips for Perfect Results
- Use culinary lavender, not the lavender sold for potpourri or crafts, as those may be treated with chemicals and are not safe for consumption.
- Don’t use too much lavender in your syrup or it can taste soapy and perfumed. Start with less and you can always add more syrup to individual drinks if desired.
- Fresh blueberries work best for this recipe, but frozen blueberries that have been thawed and drained will work in a pinch and actually muddle more easily.
- Slap the mint leaves between your hands once before adding them to the glass. This releases their oils and makes them more aromatic without the bitterness that comes from over-muddling.
- Make a large batch for parties by muddling all the blueberries and mint in a large pitcher, adding the lime juice and lavender syrup, then dividing among glasses and topping each with ice and sparkling water.
- The lavender simple syrup is versatile and can be used in many other drinks, drizzled over pancakes, or mixed into iced tea or lemonade.
- If you can’t find culinary lavender, substitute the lavender syrup with regular simple syrup and add a few drops of lavender extract, starting with just two to three drops for the entire batch.
- For the prettiest presentation, use clear glasses so you can see all the beautiful purple hues and the muddled fruit and herbs.
- These mocktails are best enjoyed immediately after making them while the carbonation is still lively and the ice hasn’t diluted the flavors too much.
- To make this into an alcoholic cocktail, add one and a half ounces of white rum or vodka to each glass before adding the sparkling water.
