Quench your thirst and nourish your body with this tropical-meets-refreshing coconut chia lemonade with mint syrup recipe.

A vibrant twist on classic lemonade, featuring coconut water (packed with electrolytes for natural hydration), zesty fresh lemon juice (a tangy punch of vitamin C), chia seeds (omega-3 fiber bombs that add a fun texture), and homemade mint syrup (using only 3 ingredients for a cooling, herbaceous sweetness).

Why I make coconut chia lemonade with mint syrup

Gut-friendly, energizing, and kid-approved (yet sophisticated – serious mocktail potential). This drink is a complete winner in our household. You may run out quickly. This recipe allows you to throw together a bigger batch in a pitcher, making it well worth it because seriously, everyone loves this drink.

I have to say, this drink tastes better the next day. Don’t get me wrong, it tastes good after preparing it, but something about the flavors having had time to settle into one another, rather than compete with each other, really blends well after a night in the fridge. If this becomes a regular in your home, you’ll probably want to start making it the night before, especially if you’re preparing to have company the next day.

I like the fact that this drink gives off the impression of a complex and laborious beverage when in reality, you can get the job done in less time than it takes to go through your little one’s nightly bedtime routine, teeth brushing and all. Speaking from experience. By starting the mint syrup first according to the directions, it’ll give you enough time to work on the rest of the lemonade while the mint steeps in the simple syrup.

Looking to make the mint syrup on its own? Here’s the link to the blog post for the Mint Simple Syrup recipe.

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Equipment

• Pitcher (medium)
• Saucepan (medium)
• Large spoon (for stirring)
• Mesh strainer (medium)
• Juicer (optional)

The lemonade can all be made in the serving pitcher and you can reuse the mesh strainer for steps 2 and 3 of the coconut chia lemonade portion of the recipe. Yay for not having to wash extra dishes!

Ingredients

Mint Syrup

• 1 cup water
• 1 cup sugar (refined)
• 1 cup mint leaves (fresh)

Coconut Chia Lemonade

• 1 tbsp chia seeds
• 33.8 ounces / 1 liter coconut water (chilled)
• 8 ounces lemon juice (about 4-5 medium)
• ice (as needed)

Even though I’m big on using raw sugar in most of my recipes, simple syrups are where I always suggest using refined sugar. Refined sugar dissolves better creating a smooth, clear syrup, whereas raw sugar may color the syrup a light tint of brown and contains some impurities which settle at the bottom of your drink. It’s not a major deal, but if you’re all about a clean look without people questioning, “umm, what is that stuff hanging out at the bottom of my drink?”, then I suggest refined sugar.

Instructions

Mint Syrup

Step 1

Combine 1 cup water, 1 cup sugar, and 1 cup mint leaves in a medium saucepan over medium heat. Bring to a boil.

Step 2

Stir until the sugar is dissolved into the water. Turn off the heat and allow mint to steep for 30 minutes while you prepare the coconut chia lemonade.

Coconut Chia Lemonade

Step 1

Add 1 tbsp chia seeds to 33.8 ounces coconut water (1 liter) in a pitcher. Stir vigorously, then let sit for 10 minutes while preparing the rest of the lemonade.

Step 2

Cut lemons in half (crosswise). Using your hands or a juicer, squeeze or juice about 8 oz lemon juice. Pour lemon juice through a mesh strainer into the chia and coconut water filled pitcher. Discard the lemon seeds, pulp, and rind.

Step 3

After 30 minutes have elapsed from steeping the mint syrup, remove mint leaves by pouring the syrup through a mesh strainer. Pour the mint syrup directly into the pitcher of lemonade.

Step 4

Stir very well to combine all ingredients. Add ice as needed, give it another stir and serve immediately. Enjoy!

Notes

This recipe creates about 6 cups of coconut chia lemonade with mint syrup.

Allowing the mint leaves to steep for 30 minutes ensures a stronger mint flavor in the syrup. The less time the mint leaves are allowed to steep, the weaker the mint flavor.

Allowing the chia seeds to soak in coconut water for 10 minutes allows the chia seeds to expand, absorbing the liquid and forming a gel-like consistency.

Serving Suggestion

Serve over ice with a mint sprig garnish and watch it turn into your summer staple. Perfect for poolside lounging, post-workout refreshment, or pretending you’re at a beach cabana.

How to Store

Coconut chia lemonade with mint syrup can be stored in a pitcher with a fitted lid in the fridge. Consume within 3-5 days.

Common Questions

I use raw sugar in my home, can I substitute this instead?

Yes. You can absolutely use raw sugar instead of refined sugar. The boiling/cook time will need to be extended a bit for the sugar crystals to be broken down. Please note: there might be a grittier texture and the color won’t be as clear as opposed to using refined sugar.

I don’t like the thought of a gel-like consistency from the chia seeds in my drink.

You’ve made a declarative statement and I’m assuming you might not want any chia seeds in your drink. You might be surprised at the little crunch that the seeds bring to the drink while not being an oozy goo. The liquid to chia goo ratio is in favor of the liquid. I hope I still sold the idea of using chia seeds while using the words “oozy” and “goo”.

I want a subtle mint flavor, is this going to be too strong?

Maybe, depending on your preference. Once the mint syrup has been mixed with the coconut lemonade, it should tame the minty flavor a bit. If you want a hint of mint in your homemade syrup, try allowing the mint leaves to steep for less time. Try 10-15 minutes and giving it a quick taste test. If it’s not enough, allow more time for it to steep.