Caribbean Coconut Limeade

May 5th is right around the corner and, in honor of Cinco De Mayo, I’ve stirred up a brand new, refreshing beverage that promises to summon tropical breezes to the shores of your kitchen! Celebrate with my… Caribbean Coconut Limeade!

It’s fresh and delicious, and is the perfect complement to some of my favorite Mexican-inspired dishes
like:

Black Bean Salsa
Kewl Turkey Taco Cones

If you are in the Chicago area, please tune in to Good Morning Chicago ABC on Sat morning to celebrate Cinco De Mayo with me!

Caribbean Coconut Limeade

what you need:

• 5 cups water
• juice squeezed from 6 medium fresh limes
• 3/4 cup light agave nectar
• ½ teaspoon coconut extract
• fresh mint leaves (for serving), if desired
• ice cubes (for serving), if desired

what to do:

1. In a small saucepan, whisk together 1 cup water (reserve the remaining 4) and the agave nectar. Cover, set over high heat on the stovetop and bring to a boil. Boil approximately 5 minutes, or until the mixture is a smooth syrup.
2. Add the agave-water syrup to a large heatproof mixing bowl or pitcher, and whisk in the remaining 4 cups water, lime juice, coconut extract. Mix until all ingredients are completely distributed. Chill until very cold.
3. Serve and enjoy! If desired, stir in ice cubes and garnish with fresh mint leaves.

Yields 6-8 servings.