Blueberry Lavender Coconut Fizz
3/4 oz Blueberry Lavender Syrup
1/2 cup coconut water chilled
1/2 tsp fresh lime juice
Soda water to top
1-2 mL of Humboldt Apothecary Tincture
In an ice filled glass add syrup, lime and coconut water. Gently stir. Top with soda. Garnish with lime and blueberries.
Blueberry Lavender Syrup
1 cup blueberries
1 cup all-natural cane sugar (honey or agave syrup may be substituted)
1 cup water
1/4 – 1 cup dried lavender
In a medium saucepan add blueberries water, sugar (honey or agave) and dried lavender. Slowly bring to a boil over medium heat while stirring occasionally. Once it reaches a boil, reduce heat to low and simmer on low. Smash blueberries with the back of a spoon while simmering. Simmer for 10 minutes until slightly reduced. Cover the saucepan and allow it to cool. Strain in a jar (discard lavender). Secure with lid, store in refrigerator 3-6 months.