Looking for a unique and utterly refreshing drink to brighten your day? This Lavender Honey Whipped Pink Lemonade is a delightful twist on a classic, combining the zesty tang of pink lemonade with the soothing floral notes of lavender and the creamy sweetness of honey-infused whipped coconut cream. It’s a beautiful beverage perfect for warm afternoons, garden parties, or simply treating yourself to a little bit of luxury. The vibrant pink hue and delicate garnish make it as visually appealing as it is delicious!
You’ll Need These Ingredients
- Fresh Lemon Juice (240 ml / 1 cup): We’re starting with freshly squeezed lemon juice – bottled juice just doesn’t compare! Fresh lemon juice provides that bright, vibrant acidity that’s essential for a truly refreshing lemonade. Approximately 4-6 lemons should yield this amount, depending on their size and juiciness.
- Cold Water (240 ml / 1 cup): The base of our lemonade, cold water dilutes the lemon juice and sugar, creating the perfect balance. Ensure it’s well-chilled for the most refreshing experience.
- Granulated Sugar (100 g / ½ cup): Granulated sugar provides the sweetness to balance the lemon’s tartness. You can adjust the amount slightly to your preference, but this amount creates a lovely balance.
- Natural Beet Juice (15 ml / 1 tbsp, optional): This is the secret to achieving that beautiful pink color! Beet juice is a natural food coloring and adds a subtle earthy sweetness. If you prefer a lighter color, you can reduce the amount or omit it altogether.
- Honey (30 ml / 2 tbsp): We’re using honey to create a fragrant and flavorful syrup. Choose a high-quality, natural honey for the best taste. Local honey is a great option!
- Water (for Syrup – 15 ml / 1 tbsp): This small amount of water helps to dissolve the honey and infuse the lavender flavor, creating a smooth and consistent syrup.
- Dried Culinary Lavender Buds (½ tsp, for Syrup): The star of the show! Culinary lavender buds impart a delicate floral aroma and flavor. Important: Ensure you use culinary lavender, as other types may not be safe for consumption.
- Chilled Coconut Cream (120 ml / ½ cup, solid part only): This is the base for our luscious whipped cream. Refrigerate a can of full-fat coconut milk overnight, then scoop out the thick, solid cream that rises to the top, leaving the watery liquid behind.
- Powdered Sugar (15 g / 1 tbsp): Powdered sugar (also known as confectioners’ sugar) adds sweetness and helps stabilize the whipped coconut cream.
- Pinch of Salt: A tiny pinch of salt enhances the flavors and balances the sweetness.
- Fresh Mint Leaves (for garnish): Fresh mint provides a beautiful visual contrast and a refreshing aroma.
- Dried Culinary Lavender Buds (for garnish): A sprinkle of dried lavender buds adds a final touch of elegance and reinforces the floral flavor.
Substitutions & Variations
Don’t have an ingredient on hand? Here are a few simple substitutions:
- Honey: Maple syrup or agave nectar can be used in place of honey, though the flavor will be slightly different. Use the same amount.
- Coconut Cream: If you prefer, you can use heavy cream for the whipped topping, but it won’t have the same subtle coconut flavor.
- Beet Juice: A few drops of red food coloring can be used to achieve the pink hue, but natural beet juice is preferred for its added nutrients.
Step-by-Step Instructions for Lavender Honey Whipped Pink Lemonade
- Make Lavender-Honey Syrup: In a small saucepan, combine the honey, water, and dried culinary lavender buds. Gently heat over medium heat, bringing the mixture to a simmer. Allow it to simmer for 3 minutes, stirring occasionally to ensure the honey dissolves completely. Remove the saucepan from the heat and let the syrup steep for 5 minutes. This steeping process is crucial for infusing the honey with the delicate floral aroma of lavender. After steeping, strain the syrup through a fine-mesh sieve to remove the lavender buds, leaving you with a smooth, fragrant syrup. Set aside to cool completely before using.
- Prepare the Pink Lemonade Base: In a large pitcher, combine the fresh lemon juice, cold water, granulated sugar, beet juice (if using for color), and the cooled lavender-honey syrup. Stir vigorously until the granulated sugar is fully dissolved. Taste and adjust sweetness if needed – you can add a little more honey syrup for a sweeter lemonade. Refrigerate the lemonade base for at least 15 minutes to allow the flavors to meld and the lemonade to chill thoroughly.
- Whip the Coconut Cream: This step is key to the drink’s signature texture. Ensure your coconut cream has been refrigerated for at least 4 hours, or preferably overnight, to allow the solid cream to separate from the liquid. Carefully scoop out only the thick, solid coconut cream from the can, leaving the watery liquid behind. Place the chilled coconut cream in a chilled mixing bowl (chilling the bowl helps the cream whip up faster and hold its shape better). Add the powdered sugar and a pinch of salt. Using an electric mixer, beat the coconut cream on medium-high speed until soft peaks form. This should take about 2-3 minutes. Be careful not to overwhip, as coconut cream can separate if beaten for too long. The resulting whipped cream should be light, airy, and subtly sweet with a hint of lavender honey.
- Assemble Each Drink: Fill a tall, clear glass with ice cubes. Pour the chilled pink lemonade over the ice, leaving about 1-2 inches of space at the top. Gently spoon a generous dollop of the lavender-honey whipped cream onto the lemonade. The contrast between the pink lemonade and the white whipped cream is visually appealing.
- Garnish and Plate: For a final touch of freshness and visual appeal, place a small mint leaf and a few dried culinary lavender buds on top of the whipped cream. The mint provides a vibrant green contrast and a refreshing aroma, while the lavender buds reinforce the drink’s floral notes. Serve immediately, encouraging guests to stir the whipped cream into the lemonade for a silky, aromatic, and perfectly balanced sip.
The Science Behind the Lavender Infusion
Lavender’s aromatic compounds, primarily linalool and linalyl acetate, are fat-soluble. This is why infusing lavender into the honey syrup – which contains fats – is so effective. The heat gently releases these compounds, and the steeping process allows them to fully dissolve into the honey, creating a potent and flavorful syrup. Using a syrup rather than directly adding lavender buds to the lemonade prevents a gritty texture and ensures a consistent lavender flavor throughout the drink.
Choosing the Right Coconut Cream
Not all coconut creams are created equal! For the best whipped cream texture, look for a full-fat coconut cream with a high percentage of coconut solids (typically 70% or higher). Avoid “lite” or reduced-fat versions, as they won’t whip up as well. Refrigerating the can overnight is essential, as it allows the cream to fully separate from the water, resulting in a thicker, more stable whipped cream. If your coconut cream doesn’t seem to be separating well, try placing it in the freezer for 15-20 minutes before whipping.
Adjusting Sweetness and Tartness
The balance between sweetness and tartness is crucial in a lemonade. This recipe provides a good starting point, but feel free to adjust the sugar and lemon juice to your preference. If you prefer a sweeter lemonade, add more honey syrup, a tablespoon at a time, until you reach your desired sweetness. For a tarter lemonade, add a little more lemon juice. Remember to taste as you go!
Beet Juice: The Secret to a Natural Pink Hue
The beet juice is entirely optional, but it provides a beautiful, natural pink color to the lemonade without the need for artificial food coloring. A small amount goes a long way, so start with the recommended amount and add more gradually until you achieve your desired shade of pink. If you prefer a more subtle color, you can omit the beet juice altogether – the lemonade will still be delicious!
Frequently Asked Questions (FAQ)
Can I use fresh lavender instead of dried?
While fresh lavender can be used, it requires a much larger quantity (about 3 times the amount of dried lavender) and may impart a slightly different flavor. Dried lavender is more concentrated and readily releases its aroma.
Can I make this lemonade ahead of time?
The lavender-honey syrup and pink lemonade base can be made up to 2 days in advance and stored in the refrigerator. However, the coconut cream should be whipped just before serving to maintain its light and airy texture.
Is this recipe vegan?
Yes, this recipe is vegan as long as you use a vegan-friendly honey substitute like agave nectar or maple syrup.
A Refreshing Sip of Summer
This Lavender Honey Whipped Pink Lemonade is the perfect drink to enjoy on a warm summer day. The combination of floral lavender, sweet honey, tart lemon, and creamy coconut creates a truly unforgettable flavor experience. Don’t forget to save this recipe to Pinterest for later!
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recipe whipped pink lemonade
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Lavender Honey Whipped Pink Lemonade is a refreshing twist on a classic, combining floral lavender, sweet honey, and zesty lemon with creamy whipped coconut cream. It’s a beautiful and delicious beverage perfect for warm weather.
Ingredients
- 240 ml (1 cup) fresh lemon juice
- 240 ml (1 cup) cold water
- 100 g (½ cup) granulated sugar
- 15 ml (1 tbsp) natural beet juice (optional)
- 30 ml (2 tbsp) honey
- 15 ml (1 tbsp) water (for syrup)
- ½ tsp dried culinary lavender buds (for syrup)
- 120 ml (½ cup) chilled coconut cream (solid part only)
- 15 g (1 tbsp) powdered sugar
- Pinch of salt
- Fresh mint leaves (for garnish)
- Dried culinary lavender buds (for garnish)
Instructions
- Make Lavender Syrup: Combine honey, water, and lavender; simmer for 3 minutes, steep for 5, then strain.
- Prepare Lemonade Base: Mix lemon juice, water, sugar, beet juice (if using), and lavender syrup; chill.
- Whip Coconut Cream: Beat chilled coconut cream, powdered sugar, and salt until soft peaks form.
- Assemble Drink: Fill glass with ice, pour lemonade, and top with whipped cream.
- Garnish and Serve: Add mint and lavender buds; stir and enjoy.
Notes
For best results, refrigerate coconut cream overnight and chill the mixing bowl before whipping. Adjust sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Mix, Simmer, Whip
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 40 g
- Sodium: 20 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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