Iced Coconut Limeade

Ingredients

• 7 limes (Scrubbed; tips discarded, cut into quarters. Reserve 4 wedges for garnish.)
• 13.5 oz full-fat coconut milk or unsweetened coconut cream (1 can)
• 1.25 cup sugar
• 2 cup fresh mint leaves (Plus more for garnish)
• 1 cup fresh basil leaves (Plus more for garnish)
• 1 tsp whole black peppercorns (Use ½ teaspoon ground black pepper instead; plus more for sprinkling)
• 0.5 tsp flaky sea salt (Plus more for sprinkling)
• 4 cup ice cubes or pebble ice (Plus more for serving)

Steps

1. 1

   Cut off and discard the tips of the scrubbed limes, then cut the limes into quarters. Reserve 4 lime wedges for garnish.

2. 2

   Using a blender, and working in batches if needed, add the quartered limes, coconut milk or coconut cream, sugar, mint, basil, peppercorns or ground pepper, salt, and ice.

3. 3

   Pulse until the mixture is just combined and the limes are coarsely puréed. Keep the blending coarse; large chunks of lime should still be visible.

4. 4

   Strain the blended mixture through a fine-mesh sieve into a small pitcher or a bowl with a spout.

5. 5

   Use a spoon to press the lime solids against the sieve and extract as much liquid as possible. Discard the solids.

6. 6

   Divide the limeade among 4 glasses and add more ice for serving.

7. 7

   Garnish each glass with a reserved lime wedge, a pinch of salt, black pepper, and mint and basil leaves. Serve immediately.

Notes

The strained frothy base can be kept refrigerated for 2 to 3 days. The source does not specify a refrigerator temperature or storage container.

Nutrition per serving

• drink
• non-alcoholic
• vegetarian
• gluten-free
• dairy-free
• no-cook
• Brazilian-inspired
• summer