Coconut Lavender Lemonade
A refreshing twist on classic lemonade, infused with coconut and lavender, perfect for warm days and gatherings.
Ingredients
For the Simple Syrup
- 2 teaspoons dried lavender Use more for a stronger lavender flavor.
- 1 cup water For the syrup.
- 1 cup sugar Adjust sweetness to taste.
For the Lemonade Mixture
- 1 can Thai Coconut Milk
- 1 can frozen lemonade concentrate, thawed
- 2 lemons freshly squeezed Use fresh lemons for the best flavor.
- 2 cups water To dilute the mixture.
- as needed purple food coloring 2 drops recommended.
Instructions
Preparation of Simple Syrup
- Combine dried lavender, 1 cup of water, and sugar in a saucepan.
- Cook over medium-high heat until the sugar has melted.
- Remove from heat and allow to cool completely.
Lemonade Mixture
- In a gallon jar or jug, combine coconut milk, thawed lemonade concentrate, fresh lemon juice, and 2 cups of water. Stir to combine.
- Once the simple syrup has cooled, strain to remove lavender leaves and combine syrup with the lemonade mixture.
- Add in 2 drops of food coloring, and adjust sweetness with more water or sugar if needed. Mix well.
Notes
Store any leftover lemonade in a sealed container in the refrigerator and consume within a few days. Stir before serving.