Lavender Coconut Water Mocktail Recipe
This drink blends subtle floral notes of lavender with the light sweetness of coconut water.
I use basic tools and easy-to-find ingredients to make a non-alcoholic mocktail that’s ideal for summer gatherings or a relaxing afternoon.
Equipment
- Measuring cups and spoons
- Small saucepan
- Fine-mesh strainer
- Mixing spoon
- Citrus juicer
- Pitcher or large jug
- Tall glasses
- Ice cube tray
Ingredients
- 2 cups coconut water unsweetened, chilled
- 1 cup water
- 2 tablespoons culinary dried lavender
- 2 tablespoons honey or simple syrup
- 2 tablespoons fresh lemon juice
- Ice cubes
- Lemon slices for garnish
- Lavender sprigs optional for garnish
Instructions
- Add water and dried lavender to a small saucepan.
- Bring to a gentle simmer, then remove from heat and cover. Let steep for 5–7 minutes.
- Strain out the lavender. Discard the flowers and allow the liquid to cool.
- In a pitcher, combine cooled lavender infusion, coconut water, honey or simple syrup, and lemon juice. Stir well until the sweetener dissolves.
- Add ice to glasses and pour the mocktail over the ice.
- Garnish with lemon slices and lavender sprigs if desired.
- Serve cold and enjoy.
Notes
Dried lavender is strong, so I stick to a small amount to avoid a soapy or bitter taste.
If I want a sweeter drink, I just add more honey or syrup until it tastes right to me.
Swapping honey for granulated sugar works, but I make sure to dissolve the sugar in the hot lavender infusion first.
Coconut water taste can vary a lot by brand, so I recommend tasting before adding extra sweetener.
This recipe scales up well if you need a batch for a crowd.
If there are leftovers in the fridge, I always give it a quick stir before serving.
Ice can water down the drink as it melts, so sometimes I freeze coconut water into cubes for a more consistent flavor.
For a different twist, sparkling coconut water gives it a bit of fizz—kind of fun, honestly.