• ½ recipe Lavender Simple Syrup
  • 4 cups water
  • 8 cups coconut water
  • 1¾ cups sugar
  • 1½ cups fresh squeezed lemon juice, from about 9 lemons



  • Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved
  • Pour ½ of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste.



Lavender Simple Syrup:

  • 2 cups sugar
  • 1½ cups water
  • 3 tablespoons dried lavender
  • a few drops of violet food coloring (optional)


  • 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 (food coloring is optional and is just used for presentation purposes).
  • Set syrup aside to cool.
  • Once cooled, place in an airtight container and refrigerate for up to 1 week.