Coconut Lavender Lemonade - Recipe from Price Chopper
Coconut Lavender Lemonade
A refreshing floral twist on lemonade!
Cook an Edible Bouquet This Mother’s Day
Celebrate this Mother’s Day with a bright edible bouquet, all you need is love and flowers!
A refreshing floral twist on lemonade!
- Combine the sugar, water and lavender in a medium, heavy bottomed saucepan.
- Bring to a boil on high heat, and boil for 1 minute.
- Remove from the heat, cover, and let the lavender steep in the syrup for 20 minutes.
- Strain through a fine mesh sieve to remove the lavender, add the food coloring (used to give the lemonade a purple color).
- Set syrup aside to cool.
- Once cooled, place in an airtight container and refrigerate for up to one week.
- Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved. Shaking is preferred is possible as it aerates the lemonade.
- Pour 1/2 of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste.
RELATED POSTS
Cook an Edible Bouquet This Mother’s Day
Celebrate this Mother’s Day with a bright edible bouquet, all you need is love and flowers!
YOU MAY ALSO LIKE
