Lavender Syrup Cocktail With Blackberry Ice Cubes

Ingredients

• 6 oz Blackberries (for the Blackberry ice cubes)
• ½ cup Lavender syrup (recipe below (recipe makes 1 cup))
• ¼ cup freshly squeezed lemon juice
• 1 bottle chilled Prosecco (or sparkling grape juice for a non-alcoholic version)
• Frozen blackberries to serve (optional)
• 200 g granulated white sugar (1 cup)
• 120 g of water (½ cup)
• 2 tbsp culinary grade dried lavender (3 g)

Steps

1. 1

   Puree the blackberries (in a small food processor or blender) and divide this into 8 -10 portions and freeze them in an ice cube tray, overnight. (optional - strain the puree to remove the seeds if you like that better).

2. 2

   In 4 glasses (not flutes), place 2 blackberry ice cubes, 2 - 3 tbsp of lavender syrup, about 2 tsp of lemon juice and a few frozen blackberries (optional).

3. 3

   Top each glass with prosecco. Serve with a stirrer.

4. 4

   Place all the ingredients in a small saucepan.

5. 5

   Heat while stirring on medium heat until the sugar is dissolved.

6. 6

   Bring it to a boil and then lower the heat to simmer for 5 minutes, until it becomes syrupy.

7. 7

   Let the syrup cool down with the lavender florets inside, for at least two hours or until it reaches room temperature (I leave mine overnight, this helps intensify the flavour).

8. 8

   Strain the syrup into an airtight jar.