Recipe: magical coconut lavender mocktail

A tasty drink for summer

This thirst-quenching summer drink with lavender and coconut water has plenty of magic of its own, but sparkles even more when you add ice cubes containing edible flowers*, fruit and herbs. These floral coolers also add a nice flavour to water or lemonade.

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you will need

  • The juice of 9 lemons
  • 1 + 3/4 cup sugar
  • 8 cups coconut water
  • 4 cups water
  • 1/2 cup lavender syrup (recipe below)

For the lavender syrup:

  • 2 cups sugar
  • 1 + 1/2 cups water
  • 3 tablespoons dried lavender
  • For an exciting effect: a few drops of purple food colouring


Put the lemon juice, sugar, coconut water and water into a large jug and stir well until all the sugar has dissolved. Pour half the lavender syrup you made (recipe below) into the jug and stir again. The amount of lavender syrup you add depends entirely on your own taste. 

How to make the lavender syrup
Put the sugar, water and lavender into a thick-bottomed saucepan. Bring to the boil on a hot stove and leave to simmer for one minute. Remove from the heat, put a lid on the pan and leave the lavender to infuse for 20 minutes. Sieve the mixture to remove the lavender from the syrup. If you like, add a few drops of food colouring to tint the liquid purple, like lavender. Leave to cool. In an airtight container, this syrup will keep for up to one week in the fridge.


Read all about our summer menu, which includes a pavlova with flowers, a charcuterie board decorated with edible flowers and a vegan raindrop cake. Find more inspo on our FacebookInstagram and Pinterest.

*Only use edible flowers from specialised suppliers that have been grown for consumption.