Blueberry Lavender Mojitos

These colorful and refreshing summer cocktails can easily be made without alcohol. Garnish with fresh mint and extra fruit and enjoy!

Course Drinks

Cuisine American

Keyword Mojito

Prep Time 5

Cook Time 5

Cooling Time 15

Total Time 10

Servings servings

Calories 366kcal

First make the lavender simple syrup by combining the water, sugar, and culinary lavender in a small saucepan. Bring to a simmer to dissolve the sugar and allow to simmer for one minute. Remove from heat and allow to cool. Strain through a fine mesh strainer to remove the lavender buds and store in an airtight container. Refrigerate until ready to use.
When ready to prepare your drinks, add blueberries and one ounce lavender simple syrup to a small saucepan. On medium heat, bring the mixture to a slight simmer, gently crushing or muddling blueberries once they become juicy. Heat until the mixture becomes a deep purple and berries reduce to a syrupy consistency. Remove from heat. Roughly tear the mint leaves and add to the heated mixture, stirring to combine. Allow to cool slightly.
Once cool, evenly distribute the blueberry mixture into two Collins glasses or tall tumblers. Add one ounce lavender simple syrup to each glass and stir. Fill each glass with crushed ice and add 1 1/2 ounces rum (if using). Fill remainder of glass with lemonade kombucha and garnish with lime wedge, blueberries, and fresh mint. Serve immediately.

Simple syrup may be made in advance and stored in the refrigerator.

For a non-alcoholic version, omit rum and replace with club soda or additional kombucha.