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Coconut Lavender Lemonade Mocktail Recipe

Coconut Lavender Lemonade Mocktail Recipe

A refreshing and aromatic twist on classic lemonade, infused with the delicate floral notes of lavender and the creamy sweetness of coconut milk. Perfect for a warm afternoon or a special occasion.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 glasses
Course: Beverage, Mocktail
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Lavender Simple Syrup
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons dried culinary lavender buds
For the Lemonade Mocktail
  • 1 cup freshly squeezed lemon juice about 4-6 lemons
  • 1 cup unsweetened coconut milk full-fat recommended for creaminess
  • 0.5 cup lavender simple syrup adjust to taste
  • 2 cups cold water
  • ice cubes
  • fresh lavender sprigs for garnish
  • lemon slices for garnish

Method
 

Instructions
  1. Prepare the Lavender Simple Syrup: In a small saucepan, combine water, granulated sugar, and dried lavender buds. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat, cover, and let steep for 15-20 minutes. Strain the syrup through a fine-mesh sieve into a clean jar, discarding the lavender buds. Let cool completely.
  2. In a large pitcher, combine the freshly squeezed lemon juice, unsweetened coconut milk, and the cooled lavender simple syrup. Stir well to combine.
  3. Add the cold water to the pitcher and stir again. Taste and adjust sweetness or tartness by adding more syrup or water as needed.
  4. Fill serving glasses generously with ice cubes.
  5. Pour the Coconut Lavender Lemonade Mocktail over the ice in each glass.
  6. Garnish each glass with a fresh lavender sprig and a lemon slice before serving.

Notes

For a stronger lavender flavor, steep the buds for a longer period. Ensure you use culinary-grade lavender. The coconut milk adds a lovely creaminess, but can be substituted with a dairy-free milk alternative if preferred.