Coconut Lemonade From Gregory Gourdet

June 17, 2021
1 Ratings
Photo by Everyone's Table
  • Prep time 7 minutes
  • Serves 6
Author Notes

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. —Food52

Test Kitchen Notes

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. —The Editors

What You'll Need
  • 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
  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.
  2. Stir once more, then pour into six tall ice-filled glasses. Garnish with the lemon slices and mint, then serve.

See what other Food52ers are saying.

1 Review

thepuffpastry March 6, 2024
This is a refreshing lemonade recipe; easy-drinking and not too sweet. I loved to see maple syrup utilized as the sweetener in lieu of sugar. At the end, I substituted limes for the garnish since I had used all the lemons I had on hand for the lemonade itself. The fresh mint is the icing on the cake. I foresee making this often once summer arrives!