Description
A refreshing lemonade with floral lavender, creamy coconut milk, and tart lemon.
Ingredients
Scale
- 1 cup granulated sugar
- 1 cup water (for simple syrup)
- 1/4 cup dried culinary lavender buds
- 6 cups cold water (for lemonade)
- 1 1/2 cups fresh lemon juice (about 8–10 lemons)
- 1 (13.5 oz) can full-fat coconut milk, refrigerated overnight
- Lemon slices, for garnish
- Lavender sprigs, for garnish (optional)
- Ice cubes
Instructions
- Combine sugar and water in a medium saucepan.
- Stir in lavender buds. Ensure they are culinary grade.
- Heat over medium heat, stirring until sugar is dissolved and the syrup is clear.
- Reduce heat to low and simmer gently for 5-7 minutes to infuse lavender flavor. Do not boil vigorously.
- Remove from heat and let steep for at least 30 minutes, or up to an hour for a stronger flavor.
- Strain the syrup through a fine-mesh sieve (lined with cheesecloth or coffee filter if available) to remove lavender buds. Discard the buds.
- Cool completely before using. Store in an airtight container in the refrigerator for up to 2 weeks.
- Refrigerate the can of full-fat coconut milk overnight (at least 8 hours).
- Carefully open the can without shaking. Scoop out the thick, solidified coconut cream from the top, leaving the watery liquid behind.
- Reserve the liquid for other uses (optional).
- Whip the coconut cream with an electric mixer for a minute or two until light and fluffy (optional).
- In a large pitcher, combine cold water and lemon juice. Stir well.
- Pour in the cooled lavender simple syrup, starting with 3/4 cup. Taste and add more, a tablespoon at a time, until desired sweetness is reached.
- Gently fold in the prepared coconut cream. Be careful not to overmix.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve over ice, garnished with lemon slices and lavender sprigs (if using).
Notes
- Adjust sweetness to your preference.
- For a fizzy lemonade, replace some of the water with sparkling water or club soda just before serving.
- For an adult version, add a shot of vodka, gin, or rum to each glass.
- The lemonade can be made a day or two in advance and stored in the refrigerator.
- If the lemonade is too tart, add more simple syrup. If it’s too sweet, add more lemon juice.
- If the coconut cream is not separating, make sure you’re using full-fat coconut milk and that it’s been refrigerated for long enough. If it’s still not separating, try placing it in the freezer for 30 minutes before opening the can.
- If the lemonade is separating, simply stir it well before serving to re-incorporate the ingredients.
- If the lavender flavor is too strong, reduce the amount of lavender buds you use in the simple syrup, or steep the syrup for a shorter amount of time.
- If the lavender flavor is too weak, increase the amount of lavender buds you use in the simple syrup, or steep the syrup for a longer amount of time.
- Prep Time: 20 minutes
- Cook Time: 7 minutes