Blueberry – Gingerbread Syrup Mocktail with Rosemary and Lemon

super easy

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It’s time for my third recipe using non-alcoholic ingredients from I previously made the Apple – Gingerbread Syrup Sparkling Mocktail and the Non-alcoholic poached pears with New Orleans bitters, brownie & vanilla whipped cream. I really liked the Christmassy scent from the Monin gingerbread syrup so I decided to make a second mocktail (and I still have a cake recipe coming up too using this syrup).

The blueberries go so well with the gingerbread syrup, the lemon provides a slight sourness and the light hint of rosemary gives it even more of a Christmas vibe.

This blueberry-gingerbread syrup mocktail is very easy to make and you make it advance too and just add the soda water, fresh blueberries and ice cubes when you’re ready to serve. If you want to avoid throwing out the boiled blueberries you could also blend them into a jam with some additional sugar.. You can use the jam then on top of a cracker with goat cheese or pâté.



Adjust Servings
300g frozen blueberries
750ml water
0.5 lemons
5g fresh rosemary 5g is about 1 large twig
75ml Monin gingerbread syup
1l soda water
fresh blueberries to serve
ice cubes to serve


Put the frozen berries in a saucepan
Add water, lemon juice, rosemary twig, and gingerbread syrup (add 75ml for a mild taste, 100ml for a stronger flavour) and bring to a boil.
Once it boils, reduce it to simmer and leave it for 15-20 minutes.
Mark as complete
Take the rosemary twig out and leave to cool
Pass it through a sieve and store in the fridge until you're ready to serve.
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To serve: add the soda water to the jug of juice
Add a few ice cubes to each glass. You can put some fresh blueberries on cocktail sticks/skewers for the finishing touch.
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