Coconut Limeade

Instructions

1. 1

   Combine the Granulated Sugar and Water in a small Saucepan over medium heat. Stir constantly until the Granulated Sugar is fully dissolved, about 3–4 minutes. Do not let it boil — you just want the Granulated Sugar to melt into a clear syrup. Remove from heat and let cool to room temperature, about 10 minutes. (You can speed this up by placing the Saucepan in an ice bath.)

2. 2

   Juice your Lime using a Citrus Juicer. You need 3/4 cup of fresh Lime Juice — about 6 to 8 Lime depending on their size and juiciness. Strain out any seeds. If using Lime Zest, zest 1–2 Lime before cutting them in half to juice.

3. 3

   Shake the can of Coconut Milk vigorously before opening to recombine the cream and liquid inside. Pour the entire can into a large Pitcher (Large).

4. 4

   Add the fresh Lime Juice, cooled simple syrup, Cold Water, Lime Zest (if using), and a pinch of Salt to the Pitcher (Large). Whisk everything together until smooth and well combined. The Salt is key — it brightens all the flavors without making the drink taste salty.

5. 5

   Taste and adjust: if it's too tart, add a splash more simple syrup; if it's too sweet, squeeze in a bit more Lime Juice; if it's too thick or rich, add a little more Cold Water. The Coconut Milk makes this naturally creamy, so dial it to your preference.

6. 6

   Fill 4 tall glasses generously with Ice. Give the limeade a good stir (the Coconut Milk can settle), then pour evenly over the Ice. Garnish each glass with a Lime round on the rim and a sprig of fresh Mint if desired. Serve immediately.