Lavender Thyme Mocktail
Continue “Dry January” with a fun non-alcoholic drink. Incorporating herbs into mocktails are sophisticated and delicious.
Author: Paola Legarre
Recipe type: Drinks
Cuisine: American
Ingredients
- FOR SIMPLE SYRUP
- ½ c sugar
- ½ c water
- 3 tablespoons of culinary lavender buds
- 2 sprigs fresh thyme
- FOR MOCKTAIL
- ½ c frozen blueberries
- 1 oz lavender-thyme simple syrup
- Fresh squeezed juice of 1 lemon
- ½ tsp vanilla bean paste or the scrapings of the inside of one vanilla bean, if you do not have vanilla bean using honey is a delicious alternative, use 1 teaspoon of honey
- soda water to top
Directions
- TO MAKE LAVENDER SIMPLE SYRUP, bring water to boil then add sugar, whisk to dissolve. Add lavender buds and thyme sprigs. Bring to boil. Once has come to a boil, turn off heat immediately. Let lavender buds and thyme steep for one hour. Strain out herbs and pour in a lidded jar. Simple syrup will keep in the refrigerator for up to one month or 6 months in a well sealed container in your freezer.
- TO MAKE MOCKTAILS, place frozen blueberries, simple syrup, lemon juice and vanilla bean paste in a cocktail shaker that has been filled with ice. Shake for 1 minute. Distribute contents between 2 ice-filled glasses and then top with soda water. Garnish with lemon slice, lavender or thyme sprig.