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Lavender Basil Syrup


Syrup (Makes 1 1/2 cups)

  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons lavender flower buds
  • 1 cup fresh basil

Mocktail (makes 4)

  • 1 pint blueberries
  • 1/2 cup lemon juice freshly squeezed
  • 3/4 cup lavender basil syrup
  • 1 1/2 cups soda water


For syrup

  • Combine sugar and water in a small saucepan. Bring to a boil, frequently stirring to dissolve sugar. Reduce heat, add lavender, and simmer for 2 minutes. Remove from heat, add basil, and cover and steep for30 minutes. Strain out basil and lavender; save and store the liquid in the refrigerator for up to a month.

For mocktail

  • In a medium-size pitcher, add the blueberries and lemon juice and muddle together until juices are released. Stir in simple syrup. Add 2 cups of ice and the soda water, and stir thoroughly. Pour into glasses with ice, and garnish with blueberries, lemon, and basil.

Spike it

  • In a shaker with ice, combine 2 ounces gin, 1 ounce simple syrup, 1/2 ounce sweet vermouth, and 3/4 ounce lemon juice. Pour into a glass over ice and garnish with lemon peel and lavender sprig.