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Blueberry Lavender Mimosas


  • Author: Molly
  • Prep Time: 5 minutes
  • Cook Time: 1 hour (mostly inactive chilling time)
  • Total Time: 1 hour 5 minutes
  • Yield: Enough for 10-12 mimosas 1x

Description

These Blueberry Lavender Mimosas are a taste of spring! Floral, light, beautiful, and sweet – they make for the perfect toasting cocktail. Flavored with a homemade blueberry lavender syrup and topped off with chilled bubbly – they are easy but festive!


Ingredients

Scale

For the Blueberry Lavender Syrup:

  • ½ cup sugar
  • ½ cup water
  • 2 teaspoons culinary-grade dried lavender (I buy mine online)
  • 1 cup fresh blueberries (you can also use defrosted frozen berries)
  • 2 tablespoons blueberry jam/preserves
  • 1 tablespoon fresh lemon juice (from roughly ½ a lemon)

For One Mimosa:

  • 23 tablespoons of the blueberry lavender syrup (amount will depend on how sweet you want your drink)
  • 4 oz chilled sparkling white wine, champagne, or prosecco (I prefer dry – but use whatever you like!)
  • Blueberries or lavender sprigs, for garnish

Instructions

For the Blueberry Lavender Syrup:

  1. Combine the sugar and water in a small saucepan set over medium heat.
  2. Bring to a simmer and stir until the sugar is completely dissolved in the water, about 2 minutes.
  3. Stir in the lavender and remove the pan from the heat. Allow the mixture to cool to room temperature – the lavender will steep in the syrup as it cools.
  4. Strain the syrup through a fine-mesh strainer into another small saucepan (discard the strained lavender).
  5. Add the blueberries, preserves, and lemon juice to the lavender syrup and place the pan over medium heat. Bring to a simmer and cook for 5-10 minutes or until the blueberries are bursting and soft.
  6. Transfer the mixture to a blender and puree until completely smooth (do this carefully and be sure to vent the top of your blender since the mixture is hot!).
  7. I use it just as is, but if a smoother consistency is preferred, you can run it through the fine-mesh strainer one more time and discard any pulp/solids.
  8. Cool the syrup to room temperature (or chill it) before using. The syrup can be made ahead and stored in an airtight container in the fridge for up to one week.

For One Mimosa:

  1. Spoon the syrup into the bottom of a champagne flute or wine glass.
  2. Top off with the chilled sparkling wine and garnish with a couple fresh blueberries and a sprig of lavender.
  3. Serve immediately while cold.

Notes

Be sure to use culinary-grade lavender. Lavender that is not marked as culinary grade has often been treated with chemicals that are not safe to consume. I like to buy mine online. It lasts FOREVER in the pantry in a well-sealed mason jar!

  • Category: cocktails

Keywords: blueberry lavender mimosas, blueberry mimosas, fresh blueberry mimosas, lavender blueberry mimosas, spring cocktails, easy spring cocktails