Looking for a refreshing drink that combines tropical flavors with floral notes? This Coconut Lavender Lemonade Mocktail brings together the creamy sweetness of coconut with the subtle fragrance of lavender and the tangy zip of lemon.
This easy-to-make mocktail requires only four main ingredients: coconut water, fresh lemon juice, lavender syrup, and ice. The recipe takes less than five minutes to prepare and offers a delightful non-alcoholic option for gatherings or relaxing afternoons.
The coconut lavender combination might sound unusual, but the flavors complement each other perfectly. The result is a beautifully balanced drink that looks as good as it tastes, especially when garnished with a sprig of fresh lavender or a thin slice of lemon.
Coconut Lavender Lemonade Mocktail Recipe
Equipment
- Cocktail shaker or large mason jar with lid
- Fine-mesh strainer
- Measuring cups and spoons
- Muddler or wooden spoon
- Small saucepan (for lavender syrup)
- Juicer or citrus reamer
- Tall glasses for serving
- Ice cube tray (preferably silicone for easy removal)
- Garnish picks or cocktail stirrers
Ingredients
For Lavender Syrup:
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons dried culinary lavender buds
For One Mocktail:
- 2 oz 4 tablespoons fresh lemon juice
- 1 oz 2 tablespoons lavender syrup
- 3 oz 6 tablespoons coconut water
- 1 oz 2 tablespoons coconut cream
- Sparkling water to top
- Ice cubes
- Garnish: Lemon wheel lavender sprig, coconut flakes
Fresh ingredients produce the best results. Use pure coconut water without added sugars for a cleaner taste. The coconut cream adds richness and makes the drink more satisfying than a simple lemonade.
Instructions
- Make the lavender syrup: Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely. Add lavender buds, reduce heat, and simmer for 5 minutes. Remove from heat and let steep for 15 minutes. Strain and cool completely.
- Prepare the glass: Fill a tall glass with ice cubes. If using coconut flake garnish, moisten the rim with lemon and dip in coconut flakes.
- Mix the mocktail: In a cocktail shaker, combine lemon juice, lavender syrup, coconut water, and coconut cream with ice. Shake vigorously for 15-20 seconds until well-chilled.
- Assemble: Strain the mixture into the prepared glass. Top with sparkling water (about 2 oz or to taste).
- Garnish: Add a lemon wheel and lavender sprig. Sprinkle additional coconut flakes on top if desired.
Notes
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Tasting Notes
This mocktail offers a refreshing blend of sweet and tart flavors. The coconut water provides a subtle sweetness that balances the zesty lemon.
Lavender adds a gentle floral note that’s not overpowering. The aroma enhances each sip with a calming scent that complements the other ingredients.
Flavor Profile:
- First Taste: Light sweetness from coconut water
- Middle Notes: Bright citrus from fresh lemon juice
- Finish: Delicate lavender essence
The texture is smooth yet light. Ice keeps it cold and crisp, making it perfect for warm weather enjoyment.
For best results, serve this mocktail very cold. The flavors become more pronounced as the drink sits for a few minutes after mixing.
Children might find it slightly tart, so consider adding a touch more honey for younger palates. Adults may appreciate the complex interplay between the coconut and lavender.
This drink pairs well with light appetizers and seafood dishes. The clean taste also makes it a good palate cleanser between courses.
Substitutes
If you don’t have all the ingredients for Coconut Lavender Lemonade Mocktail, you can use these alternatives.
Coconut Water Substitutes:
- Plain water + 1/2 teaspoon coconut extract
- Filtered water (less flavor but still refreshing)
- Almond milk (for a creamier texture)
Lavender Substitutes:
- Rose water (1-2 teaspoons)
- Vanilla extract (1/4 teaspoon)
- Herbal tea like chamomile or mint
Lemon Juice Alternatives:
- Lime juice (equal amount)
- Orange juice (reduce sweetener if using)
- Apple cider vinegar (just 1-2 teaspoons, diluted)
The mocktail can be adjusted based on what you have at home.
For sweetening, honey or maple syrup work well instead of simple syrup.
When you replace lavender, the flavor profile changes but remains pleasant.
Rose water creates a floral drink while vanilla adds warmth.
For a sugar-free version, use stevia or monk fruit sweetener.
These need less volume than regular sugar, so add gradually and taste test.
The coconut rim can be replaced with regular sugar or crushed freeze-dried berries for color and flavor.
