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Floral Infusion Gin & Tonic

Makes 2


1 cup white sugar

½ cup fresh or frozen blueberries

3 tbsp freshly squeezed lemon juice

4 sprigs fresh thyme + extra to garnish

4 fresh lavender flowers + extra to garnish

2 tots (50ml) Bombay Sapphire Dry Gin

Serving suggestion:

Tonic water

Lemon slices


1. Combine the sugar, 1 cup water, blueberries and 1 tablespoon of the lemon juice in a small pot over a medium heat and stir to dissolve the sugar.

2. Place the thyme and lavender in the pot and bring the sugar syrup to a simmer, stirring continuously.

3. Remove from the heat and allow to cool completely, about 30 minutes.

4. Pour the syrup through a strainer to remove the thyme, lavender and blueberry skins. *Chef’s Tip: Sugar syrup can be stored in an airtight container in the fridge for up to 2 weeks.

5. Combine the Bombay Sapphire Dry Gin and 2 tablespoons lemon juice in a cocktail shaker (or jar) with a handful of ice and shake.

6. Strain the gin and lemon juice mixture over ice in a glass and top with tonic water.

7. Drizzle 1 tablespoon of purple syrup into each cocktail, allowing it to infuse, and garnish with a thin slice of lemon, a sprig of thyme, a lavender flower and ENJOY!

Planning to try this?

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍


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