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Creamy Coconut Lavender Lemonade

A stunning, refreshing summer drink featuring homemade floral lavender syrup, tart fresh lemon juice, and a creamy coconut milk float that creates a beautiful purple and white ombre effect.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 glasses
Course: Beverage, Mocktail
Cuisine: American, Fusion
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Lavender Syrup
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tbsp dried culinary lavender buds
  • 1 tsp butterfly pea flowers optional, for purple color
Lemonade Base
  • 1 cup fresh lemon juice approx 4-6 lemons
  • 1 cup cold water
Assembly
  • 4 cups ice cubes
  • 0.5 cup canned coconut milk full fat or light
  • 4 slices fresh lemon garnish

Equipment

  • Saucepan
  • Fine-mesh sieve
  • Pitcher
  • Citrus Juicer

Method
 

  1. Combine 1 cup water and sugar in a small saucepan over medium heat. Bring to a simmer.
  2. Stir in lavender buds (and butterfly pea flowers if using). Simmer gently for 5 minutes, then remove from heat.
  3. Let the syrup steep for 30-60 minutes to develop flavor and cool down.
  4. Strain the syrup through a fine mesh sieve into a jar; discard the solids.
  5. In a pitcher, combine fresh lemon juice, 1 cup cold water, and the cooled lavender syrup. Stir well.
  6. Fill glasses to the top with ice cubes.
  7. Pour the purple lemonade mixture into the glasses, filling them about 3/4 full.
  8. Shake the coconut milk well, then gently pour a splash over the top of each drink to create a white float.
  9. Garnish with lemon slices and extra lavender. Stir before drinking.

Notes

For a brighter purple color, add a drop of purple food coloring if not using butterfly pea flowers.