It’s the middle of July and I am now beginning to see just how hot the midwest can get. Apparently, the mild temps of last summer, our first year in Oklahoma, was a fluke. My hopes for another easy, breezy summer are dashed each time I take a step outside and get slapped in the face with a thick blanket of hot moisture. I can take the near 100 degree temps, it’s the 80+ percent humidity that’s the kicker.
Humidity and thick, wavy hair do.not.get.along. I’ve come to accept that my hair must be tamed by braid, bun, or hat for the next few months. Oh well, at least it saves time getting ready.
Lately, with all the fresh herbs and berries in the store, I decided to make a non-alcoholic version of a mojito, using blueberries, lime, mint, and lavender. It’s such a deliciously refreshing and healthy drink, plus it’s one the whole family can enjoy!
Faux Mojito = Fauxito!
The first thing you need to do is make a lavender simple syrup. You do this by simmering equal parts of sugar (I used honey) and water, plus some culinary grade lavender. After the mixture becomes syrupy, I also muddle it a bit to get more flavor from the buds, strain the lavender and let cool before adding it to the drinks. This recipe makes enough syrup to sweeten 3-4 drinks. You can also store leftovers in the fridge for up to two weeks if you’re not planning to use it all at once.
This drink is fairly simple to make and is full of wholesome ingredients. It’s also refreshing, pretty, and so yummy! It just has all good things going for it, so there’s really no reason why you shouldn’t make this right now!
- ½ cup honey, coconut/raw sugar, or other sweetener of choice
- ½ cup purified water
- 1 tablespoonCulinary Lavender
- 2-3 tablespoons lavender syrup, or more to taste
- 6-8 mint leaves, plus more for garnish
- 3 slices of lime OR juice of ½ lime, plus more for garnish
- ¼ cup frozen blueberries, plus more for garnish
- handful of ice
- Plain or lime flavored sparkling water, I use San Pellegrino or La Croix Natural Lime Flavor
- To make the simple syrup, combine sweetener, water, and lavender in a small saucepan. Mash lavender buds to release flavor. Bring mixture to a simmer over medium heat. Cook for 5 minutes, or until sweetener is dissolved and mixture has thickened. Remove from heat and strain out lavender buds. Let cool. Store any leftovers in an sealed container in the refrigerator for up to two weeks.
- In a tall glass, add lavender syrup, blueberries, mint, and lime. I like to use frozen blueberries to make the drink colder, plus it releases more color than fresh blueberries. Use a muddler or a wooden spoon to mash the flavors from the lime, mint, and berries. Add a handful of ice and then top off with sparkling water. Give the drink a stir and garnish with extra mint, lime slices, and a few berries. Serves one.