Lavender Blueberry Mocktail

This Blueberry Lavender Mocktail is simple, elegant, and delicious. It’s made with a blueberry lavender shrub, which is easy to prepare and lasts for months in the fridge. Whether you’re treating yourself, celebrating with a partner, or getting together with friends, this drink is the perfect way to toast to love and wellness on Valentine’s Day 🩷.

Overview of Lavender Blueberry Mocktail Recipe

First, we make a shrub (a drinking vinegar) containing blueberries, sugar, and white wine vinegar (not plain white vinegar – that will be way too harsh tasting).

This recipe makes about 3 cups of shrub, which is 24 servings.

The blueberry lavender shrub should last about 4-6 months in the fridge.

You can make this simple shrub two ways: a no-heat, overnight method and a heated method. Both work great, so you can pick the one that fits your schedule.

After the shrub is made, mix a couple tablespoons with plain club soda to create the mocktail. You can use any bubbly drink you prefer, but I let the flavors of the shrub shine with plain club soda.

To make it extra fancy for Valentine’s Day, I added heart-shaped ice cubes made with rose tea.

Blueberry Lavender Shrub Recipe

Equipment Needed

• Large Bowl or Jar (for the no-heat method)
• Medium Saucepan (for the heated method)
• Fine-Mesh Strainer
• Cheesecloth, optional
• Muddler or Wooden Spoon
• Measuring Cups and Spoons
• Sterilized Jar or Bottle (for storing the shrub)
• Wax Paper, optional (to protect metal lids from corrosion)
• Funnel, optional
• Serving Glass

Ingredients

• 12 ounces fresh or frozen blueberries
• 2 tablespoons dried lavender flowers
• 1 1/2 cups sugar
• 1 cups to 1 1/2 cups white wine vinegar or Champagne vinegar

Directions

Method 1: No-Heat Overnight Maceration

This method allows the blueberries, sugar, and lavender to sit overnight, creating a rich, flavorful syrup without heating.

1. In a large bowl or jar, combine the blueberries, lavender, and sugar. Use a muddler or the back of a spoon to gently crush the blueberries and release their juices. If you are using frozen blueberries, wait until they’ve thawed to crush them.
2. Cover the mixture and let it sit at room temperature for 8–12 hours (overnight). The sugar will draw out the juices from the blueberries, creating a syrup.
3. After macerating, strain the mixture through a fine-mesh strainer lined with cheesecloth into a clean bowl or jar. Press gently on the solids to extract as much liquid as possible. Discard the solids. Take note of how much syrup you have. I get about 1.5 cups with this method.
4. Starting with 1 cup, add the white wine vinegar to the strained syrup and stir to combine. With a clean spoon, give the shrub a taste. If it’s too sweet, add more vinegar in 1/4 cup increments until it’s to your liking.
5. Transfer the shrub to a sterilized jar or bottle, seal tightly, and refrigerate. The shrub will keep for 4–6 months in the fridge. If the lid to your jar or bottle is metal, line it with wax paper to prevent the lid from corroding.

Method 2: Heated Method

This method speeds up the process by heating the blueberries, sugar, and lavender to create the syrup.

1. In a medium saucepan, combine the blueberries, lavender, and sugar. Mash the blueberries slightly to release their juices.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the blueberries break down (about 5–7 minutes). Do not boil.
3. Remove from heat and let the mixture cool to room temperature.
4. Strain the mixture through a fine-mesh strainer lined with cheesecloth into a clean bowl or jar. Press gently on the solids to extract as much liquid as possible. Discard the solids. You should have 1 to 1.5 cups of syrup.
5. Starting with 1 cup, add the white wine vinegar to the strained syrup and stir to combine. With a clean spoon, give the shrub a taste. If it’s too sweet, add more vinegar in 1/4 cup increments until it’s to your liking.
6. Transfer the shrub to a sterilized jar or bottle, seal tightly, and refrigerate. The shrub will keep for 4–6 months in the fridge. If the lid to your jar or bottle is metal, line it with wax paper to prevent the lid from corroding.

Blueberry Lavender Mocktail Recipe

Ingredients (per serving)

• 2 tablespoons blueberry lavender shrub
• 1 cup club soda or other bubbly drink (like sparkling water or ginger ale)
• Ice cubes
• Optional garnish: fresh blueberries, lavender sprigs, or a lemon twist

Directions

1. Fill a glass with ice cubes.
2. Add 2 tablespoons of the blueberry lavender shrub to the glass.
3. Top with 1 cup of club soda or your preferred bubbly drink.
4. Stir gently to combine.
5. Garnish with fresh blueberries, a sprig of lavender, or a lemon twist.
6. Serve immediately and enjoy!

Notes:

Both methods yield a shrub that lasts 4–6 months in the refrigerator when stored in a sterilized jar.

The no-heat method results in a brighter, fresher flavor, while the heated method creates a deeper, more concentrated syrup.

Blueberry Lavender Mocktail Recipe

This Blueberry Lavender Mocktail is simple, elegant, and delicious -the perfect way to toast to love and wellness on Valentine’s Day 🩷.

Print Recipe Pin Recipe

Course Drinks

Servings 24 servings

Equipment

• Large Bowl or Jar (for the no-heat method)
• Medium Saucepan (for the heated method)
• Fine mesh strainer
• Cheesecloth, optional
• Muddler or Wooden Spoon
• Measuring Cups and Spoons
• Sterilized Jar or Bottle (for storing the shrub)
• Wax Paper, optional (to protect metal lids from corrosion)
• Funnel, optional
• Serving Glass

Ingredients

  

Blueberry Lavender Shrub

• 12 ounces fresh or frozen blueberries
• 2 tablespoons dried lavender flowers
• 1½ cups sugar
• 1 to 1½ cups white wine vinegar

Blueberry Lavender Mocktail

• 2 tablespoons blueberry lavender shrub
• 1 cup club soda or other bubbly drink like sparkling water or ginger ale
• Ice cubes
• garnish blueberries, lavender sprigs, or a lemon twist

Instructions

 

Shrub Method 1: No-Heat Overnight Maceration

• In a large bowl or jar, combine the blueberries, lavender, and sugar. Use a muddler or the back of a spoon to gently crush the blueberries and release their juices. If you are using frozen blueberries, wait until they’ve thawed to crush them.
• Cover the mixture and let it sit at room temperature for 8–12 hours (overnight). The sugar will draw out the juices from the blueberries, creating a syrup.
  
• After macerating, strain the mixture through a fine-mesh strainer lined with cheesecloth into a clean bowl or jar. Press gently on the solids to extract as much liquid as possible. Discard the solids. Take note of how much syrup you have. I get about 1.5 cups with this method.
  
• Starting with 1 cup, add the white wine vinegar to the strained syrup and stir to combine. With a clean spoon, give the shrub a taste. If it’s too sweet, add more vinegar in 1/4 cup increments until it’s to your liking.
  
• Transfer the shrub to a sterilized jar or bottle, seal tightly, and refrigerate. The shrub will keep for 4–6 months in the fridge. If the lid to your jar or bottle is metal, line it with wax paper to prevent the lid from corroding.

Shrub Method 2: Heated Method

• In a medium saucepan, combine the blueberries, lavender, and sugar. Mash the blueberries slightly to release their juices.
• Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the blueberries break down (about 5–7 minutes). Do not boil.
• Remove from heat and let the mixture cool to room temperature.
• Strain the mixture through a fine-mesh strainer lined with cheesecloth into a clean bowl or jar. Press gently on the solids to extract as much liquid as possible. Discard the solids. You should have 1 to 1.5 cups of syrup.
• Starting with 1 cup, add the white wine vinegar to the strained syrup and stir to combine. With a clean spoon, give the shrub a taste. If it’s too sweet, add more vinegar in 1/4 cup increments until it’s to your liking.
• Transfer the shrub to a sterilized jar or bottle, seal tightly, and refrigerate. The shrub will keep for 4–6 months in the fridge. If the lid to your jar or bottle is metal, line it with wax paper to prevent the lid from corroding.
  

Blueberry Lavender Mocktail Recipe

• Fill a glass with ice cubes.
• Add 2 tablespoons of the blueberry lavender shrub to the glass.
• Top with 1 cup of club soda or your preferred bubbly drink.
• Stir gently to combine.
• Garnish with fresh blueberries, a sprig of lavender, or a lemon twist.
• Serve immediately and enjoy 🩷
  

Notes

Both methods yield a shrub that lasts 4–6 months in the refrigerator when stored in a sterilized jar.

The no-heat method results in a brighter, fresher flavor, while the heated method creates a deeper, more concentrated syrup.

Disclaimer:  Many herbal vinegars are considered to be generally safe, although there are circumstances when you should not take a particular herb. I am providing a brief and general overview of these herbs for educational purposes only.

Disclaimer:  Many herbal vinegars are considered to be generally safe, although there are circumstances when you should not take a particular herb. I am providing a brief and general overview of these herbs for educational purposes only.