It’s that time of the year! What time? Cocktail and mocktail time I say! It’s hot and I’m working a ton, so when I stop for the day I want a special drink. That could be with or without alcohol, as long as it’s refreshing and bursting with flavor.
When it’s hot like this I cannot get enough ice into my drinks, and I love crushed ice. If you can get your hands on some or make it in your blender, I think it dresses this up even more!
Don’t you just love my vintage Libbey glass? Well, I’ve opened up an etsy store and you can buy some of your own by going here to Kitchen Kat’s Vintage.
This is so easy to make and you’ll wonder why you haven’t already done it. It’s as easy as adding fresh blueberries, sugar, and water to a pan, mashing the berries, bring almost to a boil. Then remove from the heat and add the fresh thyme and let it infuse for about 15 minutes.
And yes, you can do this with other berries and herbs too! Be sure to let me know what combinations you try in the comments!
- 1 pint blueberries
- 1 cup water
- 1 cup vegan sugar
- 1 big handful fresh thyme
- Add the blueberries, water, and sugar to a saucepan. Mash the blueberries using a potato masher.
- Cook over high heat until it just begins to bubble and boil. Remove from heat and add thyme. Let infuse for at least 15 minutes.
- Remove thyme and strain the mixture through a fine mesh strainer. Store syrup in the refrigerator for up to 10 days.
- Note: You can use the sweetener of your choice, but it will not last as long in the fridge without sugar.
Once you have your syrup made, keep it stored in the fridge for up to 10 days. Add a little to anything including sparking wine to make it extra special!
- 1½ tablespoons gin
- 1½ tablespoons blueberry thyme syrup
- sparkling soda water
- Fill a glass with crushed ice, add the gin and syrup, stir well. Then fill the glass with sparkling water and stir again.
- To make this a mocktail: Leave out the gin and double the syrup!
- This is also great in lemonade, flavored seltzer's and even with plain old water!