Floral Infusion Gin & Tonic Makes 2INGREDIENTS1 cup white sugar cup fresh or frozen blueberries3 tbsp freshly squeezed lemon juice4 sprigs fresh thyme + extra to garnish4 fresh lavender flowers + extra to garnish2 tots (50ml) Bombay Sapphire Dry GinServing suggestion:Tonic waterLemon slicesMETHOD1. 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. *Chefs 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 https://www.facebook.com/groups/301933683643677/