Directions
- 1Cut off and discard the tips of the limes, then cut the limes into quarters. Reserve four lime wedges for garnish.
- 2Using a blender, pulse the limes, coconut milk, sugar, mint, basil, peppercorns, salt and ice until just combined and the limes are coarsely puréed. You should still be able to see large chunks of lime.
- 3Strain the syrup through a fine-mesh sieve into a small pitcher or a bowl with a spout, using a spoon to push out as much liquid as possible from the limes. Discard the solids.
- 4Divide the limeade among 4 glasses filled with ice and garnish with a lime wedge, a pinch of salt, black pepper, mint and basil leaves.
Ingredients
- 7 whole lime
- 1 can full-fat coconut milk or unsweetened coconut cream
- 1 1/4 cup sugar
- 2 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 tsp whole black peppercorns
- 1/2 tsp flaky sea salt
- 4 cup ice cubes or pebble ice
- whole lime wedges (optional)
- mint (optional)
- basil leaves (optional)
- black pepper (optional)
- flaky sea salt (optional)
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