Coconut Water Lemonade. Wonderful and refreshing coconut water and lemon juice-based lemonade. You must try this lemonade recipe.
I grew up on an idyllic tropical island surrounded by clear waters and coconut palms in my own country.
Coconut water from ripe, fresh-off-the-tree coconuts was a staple of my childhood diet.
Tropical heat necessitates coconut water as a go-to beverage to relieve our thirst.
Seeing the popularity of coconut water in the United States over the last few years has made my heart sing.
Coconut water enhances the flavor of everything, even this lemonade, an American classic.
My coconut water lemonade will change your life forever, and you’ll never go back.
Sipping on this coconut water lemonade brings me back to the exotic, remote places and islands of Southeast Asia, where life is easygoing and pleasant.
Canned coconut water is now widely available.
The coconut water was combined with some freshly harvested and farmed lemons and calamansi limes from a friend of mine.
It’s May and it will be summer soon as the weather continues to warm up.
When it comes to making the best lemonade in the world, all you need is a little sugar and ice!
Calamansi limes, which are tiny, round limes famous in Malaysia and the Philippines, are the subject of the next section.
Calamansi is a popular ingredient in both sweet and savory dishes here in the Philippines.
There is nothing else like it in terms of flavor or scent. Instantly, this lemonade takes on a tropical and exotic flavor with the addition of only a few drops of the juice.
Enjoy the heat and the tropical islands of Southeast Asia with this refreshing coconut water lemonade.
Only 77 calories are in each serving.
- 4 cups of coconut water
- 5 tablespoons of fresh lemon juice
- 3 tablespoons of sugar
- 3 calamansi (optional)
- 2 sliced lemons
- 2 cups of ice
- Mint leaves
- Divide the lemon into quarters and set them aside.
- The calamansi lime, lemon, and coconut water juices should be combined in a pitcher. Mix thoroughly.
- After the pitcher is half-filled with ice, add the lemon slices. Garnish the lemonade with mint leaves before serving.
I chose Kimbo Young Coconut Juice and strained it to remove the pulp. You can disregard it if you don’t have a calamansi lime on hand. The calamondin tree bears these fruits. Southeast Asian or Filipino food markets sell them.