Celebrations, Drinks, mocktails
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Blackberry Lavender Fizz

Blackberry Lavender FizzFor a long time, the idea of lavender in food seemed so strange to me. You mean, that stuff you put in your bath before you go to bed to help you sleep??

But, trying it in desserts and other dishes at restaurants has made me a believer: Hmm, that’s actually good. 

I’ve been on a bit of a purple drink kick for the last month, and instead of plum, this time I’ve mixed blackberries with lavender. Weird! Yeah, but also quite good. The lavender gives it a warm taste, but doesn’t take over. But oh, that color is kind of everything. Keep some on hand to mix a glass up whenever the mood strikes, or cook up a batch to serve at a party. Psst: These would also be great with a shot of vodka.

Oh, and making a special appearance in this blog post, the silicon ice-cube tray I got in my swag bag at the International Food Blogger’s Conference back in September. (It was so nice of them to host it in my beautiful city this year!) I don’t know why square ice cubes make me so happy, but they really do.
Ice Cubes
A shout-out to Big Oven for my favorite freebie of the conference weekend. And truth time: I already had two of these in my freezer, but I still want more. 🙂

Okay, bottom’s up, everyone!

Blackberry Lavender Fizz
Prep time:
20 min | Ready in: 1 hour, 20 min
Makes: 6 to 8 drinks

3 cups blackberries (fresh or frozen)
1 teaspoon dried lavender
3/4 cup brown sugar
6 ounces of ginger beer per drink (this brand is my favorite)


  1. Crush lavender using a pestle and mortar. It doesn’t need to be super fine, just so long as it’s broken down a bit.
  2. Pour 1/2 of a cup of water, blackberries, brown sugar, and lavender into a medium saucepan. Stir and bring to a boil. Reduce heat and simmer for 20  minutes. Using the back of a fork, crush blackberries as they get soft—you want to release all the juice from the berries.
  3. Place a fine mesh strainer over a large bowl, and pour blackberry mixture through it. Use the back of a spoon to press as much liquid through as possible.
  4. Refrigerate, covered, until completely cooled, about an hour.
  5. To serve, pour 3 tablespoons of syrup into a glass, fill with ice, then pour in about 6 ounces of ginger beer. Stir, and garnish with extra blackberries if you’d like.


Blackberry Lavender Fizz

Blackberry Lavender Fizz

Blackberry Lavender Fizz

I made these for a Friendsgiving celebration—see the full menu here.


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