Lavender Coconut Lemonade
This iced cold Lavender Coconut Lemonade is floral, tart, and tropical all in once sip. Recipe includes a homemade lavender simple syrup!
INGREDIENTS
- 6 ounces lemonade - store-bought or use my State Fair Lemonade recipe
- 2 tablespoons lavender simple syrup - homemade (below) or store-bought
- 2 ounces canned coconut milk - unsweetened, shake well before use
For The Lavender Simple Syrup
- ½ cup water
- ½ cup granulated sugar
- 2 tablespoons lavender flowers - food grade
INSTRUCTIONS
- Fill a glass half way with ice. Add the lemonade, coconut milk, and lavender simple syrup (instructions below). Stir until well combined.
How to Make the Lavender Simple Syrup
- In a small saucepot, add the water, granulated sugar, and lavender flowers. Over medium heat, allow the sugar to dissolve and come to a rolling boil (stirring occasionally).
- Reduce heat to low and allow the syrup to simmer and steep for 10 minutes. Remove from heat and allow it to sit and cool for 15 minutes.
- Place a mesh strainer overtop a measuring cup and pour the syrup into the strainer. Discard the lavender flowers and pour the syrup into a glass jar or container.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
