Coconut Lemonade From Gregory Gourdet
Food52
Photo by Everyone's Table
- Serves
- 6
- Prep Time
- 7 Minutes
Working in a kitchen is an incredible thrill. It’s also really, really hot. This drink was born on the line, during a momentary lull in the dinner rush, when hours of cooking made me desperate for an ice-cold drink that was hydrating, refreshing, and bright. I came up with this lemonade made with nutty coconut water and creamy coconut milk, with a touch of maple syrup and sea salt to balance things out. The result is round, not too sweet, and just ever so tart, an excellent option to swig after you’ve spent the evening cooking for friends and then to set out on the table in an ice-filled pitcher.
Ingredients
- 2 cups coconut water
- 1 cup well-shaken coconut milk
- 1 cup lemon juice (from 6 to 8 juicy lemons)
- 1 cup maple syrup
- 1/2 teaspoon kosher salt
- 6 thin lemon slices
- Small handful mint leaves
Featured Video
From Everyone's Table by Gregory Gourdet and JJ Goode. Copyright ©2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
Directions
- Step 1
Combine the coconut water, coconut milk, lemon juice, maple syrup, salt, and 2 cups of water in a large bowl and whisk to combine. Transfer the lemonade to an ice-filled pitcher, give it a stir, and let sit for 5 minutes to chill.
- Step 2
Stir once more, then pour into six tall ice-filled glasses. Garnish with the lemon slices and mint, then serve.