Coconut Lavender Lemonade
A refreshing floral twist on lemonade!
Cook an Edible Bouquet This Mother’s Day
Celebrate this Mother’s Day with a bright edible bouquet, all you need is love and flowers!
A refreshing floral twist on lemonade!
- Combine the sugar, water and lavender in a medium, heavy bottomed saucepan.
- Bring to a boil on high heat, and boil for 1 minute.
- Remove from the heat, cover, and let the lavender steep in the syrup for 20 minutes.
- Strain through a fine mesh sieve to remove the lavender, add the food coloring (used to give the lemonade a purple color).
- Set syrup aside to cool.
- Once cooled, place in an airtight container and refrigerate for up to one week.
- Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved. Shaking is preferred is possible as it aerates the lemonade.
- Pour 1/2 of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste.
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Cook an Edible Bouquet This Mother’s Day
Celebrate this Mother’s Day with a bright edible bouquet, all you need is love and flowers!
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