Coconut Water Recipe

Prepare coconut water (if using whole young coconuts)

If using whole young coconuts rather than packaged coconut water, start by topping the coconut: hold the coconut steady, shave away the husk if present to expose the shell, then use a cleaver or heavy knife to carefully pierce and cut a small opening. Pour out the liquid through a strainer into a measuring cup until you have 4 cups. Refrigerate any extra or reserve for other uses.

Combine 4 cups of chilled coconut water in a pitcher with 1 tablespoon fresh lime juice. Lime adds a bright note and supplies a bit of vitamin C while balancing sweetness.

Add 1 teaspoon sea salt to the pitcher and stir until dissolved. The salt replenishes sodium lost in sweat and complements the potassium naturally present in coconut water.

Taste the mixture. If you prefer a slightly sweeter or more rounded flavor (and if you need quick simple sugar), stir in up to 1 teaspoon honey or maple syrup until dissolved. This is optional — many prefer unsweetened coconut water for purity and lower sugars.

Fill glasses with ice cubes (about 1 cup divided among servings). Pour the prepared coconut water over the ice.

Garnish each glass with fresh mint leaves if desired. Serve immediately chilled. Store any leftover coconut water in a sealed container in the refrigerator for up to 48 hours; shake or stir before serving.