Recipe Detail Page

1 For lavender ice cubes, put lavender in a heatproof pitcher. Add boiling water and stir well. Set aside until cooled to room temperature. Strain water, discarding lavender.

2 Add a tiny pinch of additional lavender to each compartment of an ice-cube tray. Pour lavender water into tray. Freeze until solid.

3 For lavender syrup, stir together sugar, water and lavender in a small saucepan over medium heat until sugar dissolves. Bring to a boil and simmer for 2 minutes. Remove saucepan from heat and let stand, uncovered, for 1 hour.

4 Strain syrup, discarding lavender. (Syrup can be refrigerated in an airtight container for several weeks.)

5 For Mojito, muddle 4 raspberries with lavender syrup in a tumbler until raspberries are juicy and broken up. Pour in rum, liqueur and lime juice. Top up with soda water and add lavender ice cubes to taste.

6 Thread remaining raspberries on a cocktail stick and set on edge of glass. Garnish with lavender sprig and/or lime wedge (if desired).