Ingredients:

  • 1 cup fresh lemon juice
  • 0.5 cup agave nectar
  • 2 cups cold filtered water
  • 13.5 oz full-fat canned coconut milk
  • 1 handful fresh mint leaves
  • 1 pinch sea salt

Instructions:

  1. Juice approximately 5-6 large lemons to obtain 1 cup of fresh juice. Strain to ensure no seeds remain.
  2. In a large pitcher, combine the fresh lemon juice, agave nectar, sea salt, and cold filtered water. Stir until the salt is dissolved.
  3. Shake the can of full-fat coconut milk thoroughly, then pour the entire 13.5 oz contents into the pitcher.
  4. Use a long whisk to combine the mixture until it is uniform and creamy pale yellow.
  5. Take your handful of fresh mint leaves and place them in the palm of one hand. Give them a firm 'slap' with the other hand - you'll immediately smell the aroma bloom. Drop them into the lemon agave mixture and use your muddler to press them gently against the bottom of the pitcher for about 30 seconds until the liquid turns slightly fragrant and green.
  6. Pour into glasses over ice and garnish with additional mint sprigs if desired.