By Nick Grivas
Serves 4
750ml bottle San Pellegrino (don’t opt for a lesser quality mineral water as San Pell makes this drink something special)
2 Juicy limes cut into 6
Handful of fresh mint leaves
1/2 cup coconut palm sugar
1/2 cup water
Lots of ice
- Combine coconut palm sugar with water in a small pot and heat till dissolved. Allow to cool.
(This will keep in the fridge, so don’t be afraid to make double or quadruple amounts at a time)
- Divide limes, mint and palm sugar syrup into 4 tall glasses, muddle with the back of a wooden spoon.
- Half fill glass with ice then pour in San Pellegrino and garnish with a strawberry and extra mint.
NB – if you’re making this in front of friends, slap the mint with enthusiasm in between your hands. This helps bring out a little more flavour but it’s more for show than anything.