Ingredients:
- 200 g fresh or frozen blueberries
- 300 ml cold water
- 60 ml Egerton Blue Lavender Syrup
- 1 tbsp freshly squeezed lemon juice
OPTIONAL
- A handful of whole blueberries for decoration
Method:
- Place the blueberries, water, lavender syrup and lemon juice in a blender.
- Blend until smooth.
- Taste and adjust the sweetness with a little extra lavender syrup, if needed.
- Pour into six ice block moulds, adding a few whole blueberries to each if desired.
- Insert the sticks and freeze for 4–6 hours, or until completely solid.
- To remove, briefly run the outside of the moulds under lukewarm water.
Summer on a Stick
Make it your own
-
- Layered effect: Reserve some whole blueberries and add them to the moulds before pouring in the mixture.
- For the grown ups: Replace 30-60mls of water... with VODKA! (These alcoholic ice blocks may take longer to freeze and have a softer texture.)
- Creamier ice block: Replace 100 ml of the water with full-fat coconut milk.
- A little extra tang: Add another teaspoon of lemon juice.
- Smoother texture: Strain the blended mixture before freezing.
Where to find Lavender Syrup?
You can quickly make a batch of your own Lavender Syrup (featuring Warratina's Egerton Blue dried lavender). You can also find it at speciality food stores and on-line.
Keep some in the fridge and enjoy a little lavender-inspired refreshment whenever you fancy! It is delicious in iced tea, cocktails, desserts and baked goods.
