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Creamy Lavender Lemonade

A stunning, color-changing floral mocktail featuring homemade lavender syrup, fresh lemon juice, and a creamy coconut cloud topping.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 glasses
Course: Beverage, Mocktail
Cuisine: American, Fusion
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Lavender Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tbsp dried lavender buds culinary grade
  • 1 tsp butterfly pea flowers optional, for natural purple color
Lemonade Base
  • 1 cup fresh lemon juice
  • 3 cups cold water still or sparkling
  • 0.5 cup coconut milk or heavy cream
  • 4 cups ice crushed preferred

Equipment

  • Small saucepan
  • Fine-mesh sieve
  • Citrus juicer
  • Pitcher

Method
 

  1. Combine sugar and 1 cup water in a saucepan. Bring to a boil, stirring until sugar dissolves.
  2. Remove from heat. Stir in lavender buds and butterfly pea flowers. Let steep for 15-20 minutes.
  3. Strain the syrup through a fine mesh sieve into a jar. Discard solids and let cool completely.
  4. In a large pitcher, mix the cooled syrup, fresh lemon juice, and cold water. Stir well.
  5. Fill glasses to the top with crushed ice.
  6. Pour the purple lemonade over the ice, leaving about an inch of space at the top.
  7. Gently pour the coconut milk or cream over the top to create a gradient effect.
  8. Garnish with lemon wheels and extra dried lavender. Serve immediately.

Notes

For a clear separation of layers, pour the cream over the back of a spoon. Use culinary-grade lavender to avoid a soapy taste.