Ingredients:

  • 240 ml fresh lemon juice (approx. 5-6 large lemons)
  • 100 g organic granulated sugar
  • 240 ml cold filtered water
  • 400 ml full-fat canned coconut milk, well-shaken
  • 1.5 g fine sea salt
  • 300 g large ice cubes

Instructions:

  1. Slice and juice your lemons until you have exactly 240 ml. Strain through a fine-mesh sieve into the blender jar to remove all pulp and seeds.
  2. Add the granulated sugar and cold filtered water to the lemon juice in the blender. Water should be roughly 18°C for the best mixing.
  3. Pour in the full-fat coconut milk and the sea salt. Blend on high for 45 seconds to create a stable emulsion between the citrus acid and coconut fats.
  4. Add the ice cubes to the mixture. Pulse 5 to 7 times to flash-chill the drink and aerate the texture without blending it into a frozen slushie.
  5. Pour immediately into large glasses and garnish with fresh mint or lemon wheels if desired.