We love lavender in our perfumes and moisturizers -- so why not in lemonade? This inventive recipe combines herbal lavender with sweet coconut. Oh, and it's gorgeous to look at.

Ingredients:
1-1/2 cups fresh squeezed lemon juice, from about 9 lemons
1-3/4 cups sugar
8 cups coconut water
4 cups water
1/2 recipe Lavender Simple Syrup (recipe follows)

Directions:
Place the lemon juice, sugar, coconut water and water into a pitcher and shake or stir vigorously until all the sugar dissolves. Pour half of the lavender syrup into the pitcher and stir.

Lavender Simple Syrup Recipe

Ingredients:
2 cups sugar
1-1/2 cups water
3 tablespoons dried lavender
A few drops of violet food coloring (optional)

Directions: Combine the sugar, water and lavender in a heavy bottomed saucepan. Bring the mixture to a boil on high heat, and boil for one 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, and add the food coloring. Set the syrup aside to cool. Once cooled, place in an airtight container and refrigerate for up to one week.

Recipe courtesy of confectionalism.com

You don't get more summery than this drink. After all, its main ingredients are the same things you use to garnish a frosty pi$ntilde;a colada. To boot, it resembles a glorious summer sunset.

Ingredients
1 plain lemonade base (enough to serve 12 people), chilled
1 can frozen pineapple juice
1 bottle maraschino cherry syrup
Water
Maraschino cherries
Pineapple slices (for garnish)

Instructions
In a very large pitcher, mix together the lemonade base and thawed pineapple juice. Add water to the pitcher to taste, leaving the lemonade a little bit on the strong side because it will be poured over ice. Pour one to two tablespoons of cherry syrup in the bottom of a glass (depending on how much syrup you prefer). Fill the glass with ice. Pour the pineapple lemonade slowly over the ice until the glass is full. Garnish with a maraschino cherry and a slice of pineapple.

Recipe courtesy of thekitchenmccabe.com

Nobody will feel blue after taking a swig of this lemonade, which is equal parts sweet and tangy -- and 100 percent refreshing.

Ingredients
1/2 cup sugar
1 cup blueberries
3/4 cup freshly squeezed lemon juice

Directions:
To make the blueberry simple syrup, combine sugar and one cup of water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Stir in blueberries and bring to a boil. Reduce heat and simmer until blueberries have broken down, about three to four minutes.

Strain the blueberry mixture through a cheesecloth or fine sieve; let cool. In a large pitcher, whisk together blueberry simple syrup, lemon juice and five cups of water. Place in the refrigerator until chilled. Serve over ice and blueberries, if desired.

Recipe courtesy of damndelicious.net

Did you buy more strawberries at the farmers' market than you could possibly eat? Drink them instead!

Ingredients:
1-1/2 cups chopped strawberries
1 cup boiling water
1/2 cup granulated sugar
1 cup (about 8 lemons) freshly squeezed lemon juice
4 cups cold, filtered water

Directions:
Puree the strawberries in a food processor or a blender. Remove and strain through a fine-mesh strainer if desired, or you can leave the seeds and pulp in.

In a separate pan or bowl, stir together the boiling water and sugar. Allow the boiling water to cool for about five to 10 minutes. Pour the cooled water into a pitcher and add in the rest of the water. Stir in the pureed strawberries and the freshly squeezed lemon juice. Serve with ice.

Recipe courtesy of galonamission.com

This recipe was inspired by a classic Middle Eastern drink, the Limonana. (Once you taste it, we're guessing you'll understand why it's so popular overseas.)

Ingredients:
6 tablespoons sugar
1/2 cup + 6 tablespoons water, divided
1/2 cup fresh lemon juice
4 stems worth of mint leaves (about 40 leaves) with the stems discarded, plus a few extra sprigs for garnish if desired
18 to 20 ice cubes
1 to 2 drops orange blossom water (optional)

Instructions:
Add the sugar and six tablespoons of water to a small saucepan; heat over medium heat, stirring constantly, until the sugar is dissolved. Cool to room temperature. Add the cooled sugar syrup, remaining half cup of water, lemon juice, mint leaves, ice cubes and orange blossom water (if using) to a blender. Pulse a few times to break up the ice, and then process until slushy.

Pour into two tall glasses, garnish with mint leaves if desired and serve immediately.

Recipe courtesy of: anediblemosaic.com