American
Coconut Lavender Lemonade Spritzer
Lemon, lime and coconut water are sweetened and scented with homemade lavender syrup for a large-batch lemonade that looks delicate while quietly being a whole pitcher.
What It Is
Lemon, lime and coconut water are sweetened and scented with homemade lavender syrup for a large-batch lemonade that looks delicate while quietly being a whole pitcher.
Origin
This version is tied to Louisiana-style lemonade creativity, with lavender and coconut doing their own slightly theatrical thing.
Fun Fact
Lavender is powerful stuff. A little gives a floral aroma; too much makes the pitcher taste like somebody washed a candle.
Ingredients
- 1½ cups lemon juice
- ½ cup lime juice
- 1¾ cups sweetener
- 8 cups coconut water
- 4 cups water
- ½ cup shredded coconut
- 2 cups sugar, for lavender syrup
- 1½ cups water, for lavender syrup
- 3 tbsp dried lavender
Steps
- Combine lemon juice, lime juice, sweetener, coconut water and water in a large pitcher and stir until dissolved.
- For the syrup, boil sugar, water and lavender for 1 minute; remove from heat, cover and steep 20 minutes. Strain and cool.
- Stir lavender syrup into the lemonade to taste. Add coconut pieces if desired and chill.
Notes
Taste before the final adjustment. A recipe should guide dinner, not bully it. If it needs a little more acid, sweetness, salt or heat, make the change in small steps instead of launching the whole spice rack into orbit.
Substitutions
Use equivalent ingredients where needed for allergies or availability, but keep the main sweet/sour/salty/spicy balance intact. This is cooking, not a hostage negotiation.
Storage
Keep covered and chilled. Fresh-fruit or dairy drinks are best used within 1–2 days; fizzy drinks are happiest served the same day before the bubbles file for retirement.
Freezing
Freeze still fruit bases or concentrates if useful, but add carbonation after thawing. Dairy-heavy drinks are better made fresh.