Place the sugar, water, culinary lavender and fresh lavender in a saucepan over medium-low heat.

Stir until the sugar dissolves and bring mixture to a simmer.

Simmer for 2 minutes and then remove saucepan from heat. Set aside and allow to cool completely.

Place blueberries in a small saucepan with 1 tablespoon of water over a low heat for 10 minutes or until berries burst and become liquid. Allow to cool then transfer mixture into a blender or food processor and blend until smooth.

Strain mixture cooled lavender syrup through a fine sieve to remove lavender. (Can be stored in the fridge for up to two weeks).

Add 2 tablespoons of puree in the bottom of each glass. Add the rum and mint leaves – muddle together with a spoon.

Add ice to the glass, pour over lavender syrup, lime juice and top with soda. Mix with a long spoon and serve with an additional sprig of mint.