Blueberry Gin Lavender Lemonade

Sometimes I like a little color coordination and hey – it’s 4th of July – how about a festive cocktail? This spiked lemonade did the trick.  It is easy drinking (which I think is rarely a bad thing) and it screams let’s celebrate being an American.

The hardest part of making the drink is squeezing the lemons.  It takes a little bit of time but it’s definitely worth it!

Maybe I should have started with this part, the inspiration for the drink.  I grew lavender in a small pot on our roof maybe two years ago solely for the purpose of making a lavender simple syrup.  Two Springs have gone by – and yet – no drinks.  The lavender was looking pretty sad.  It had dried out on the roof.  I figured it was time to give this recipe a try.  I was a little shy on lavender, but I figured it would do!  

I will say that if your eyes are closed, this cocktail kinda just tastes like spiked lemonade – but sometimes an occasion calls for a color coordinated drink!

Blueberry Gin Lavender Lemonade
Adapted from the recipe at Serious Eats

Ingredients:

4 1/2 cups of cold water, divided
1 cup of granulated sugar
1/4 cup of dried lavender
1 cup of fresh lemon juice (about 5 lemons), chilled
3/4 of frozen blueberries, defrosted
Seltzer
Fresh blueberries, for garnish

Preparation:

Bring sugar and 1 cup water to a boil in a pot. Reduce heat and let simmer until sugar is dissolved.  Add lavender, cover, turn off heat and let steep for 10 minutes. Strain into a bowl and chill.  Set aside extra lavender simple syrup and can store in an airtight container in the refrigerator for about 3 weeks.

Add 1/4 cup lavender syrup and blueberries to a blender. Puree until smooth. Pour blended blueberries into a sieve set over a pitcher, straining and pushing on the solids. Add lemon juice and 3 1/2 cups chilled water to the pitcher and stir.

Pour an ounce of gin a glass over ice, fill glass 3/4 with lemonade and add a splash of seltzer.  Garnish with fresh blueberries.  Cheers!