Coconut Lavender Lemonade

A refreshing twist on lemonade!

1 Pitcher
10 Minutes
20 Minutes

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  • 1 1/2 cups fresh squeezed lemon juice, from about 9 lemons
  • 1 3/4 cups sugar
  • 8 cups coconut water
  • 4 cups water
  • 1/2 recipe Lavender Simple Syrup:
  • 2 cups sugar
  • 1 1/2 cups water
  • 3 tbsp dried lavender
  • A few drops of violet food coloring (optional)

  1. Lavender Simple Syrup: Combine the sugar, water and lavender in a medium, heavy bottomed saucepan.
  2. Bring to a boil on high heat, and boil for 1 minute.
  3. Remove from the heat, cover, and let the lavender steep in the syrup for 20 minutes.
  4. Strain through a fine mesh sieve to remove the lavender, add the food coloring (used to give the lemonade a purple color).
  5. Set syrup aside to cool.
  6. Once cooled, place in an airtight container and refrigerate for up to one week.
  7. Coconut Lavender Lemonade: 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.
  8. Pour 1/2 of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste.