Ingredients
Scale
- 1 cup fresh lemon juice (from 6–8 large lemons, strained)
- 1 14-oz can full-fat coconut cream, chilled for 4+ hours
- ½ cup granulated sugar
- 4 cups cold filtered water
- 2 cups chilled sparkling water (optional)
- 1 tbsp lemon zest (from 2 lemons)
- Ice
- Lemon slices, and toasted shredded coconut (for garnish)
Instructions
- Wash and zest 2 lemons, then juice all the lemons to get 1 cup of strained juice. Set both the zest and juice aside.
- Heat sugar and 1 cup of water in a saucepan over medium-low heat for 3-4 minutes until the sugar dissolves. Then stir in the lemon zest and let it steep for 5 minutes. Allow it to cool for 10 minutes afterward.
- Scoop the solid cream from the chilled coconut can and add it to a large pitcher along with the cooled syrup and lemon juice. Stir for 1-2 minutes until smooth.
- Add the remaining 3 cups of cold water and stir to combine. Adjust the sweetness according to your taste, then chill for at least 30 minutes.
- Right before serving, gently stir in the sparkling water. Pour over ice and garnish with lemon slices and toasted coconut.
Notes
Use fresh lemons for the best flavor. Can store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 22g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg