Name: Coconut and lemongrass rum cocktails
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 1 litre (4 cups) coconut water; 2/3 cup (150g) caster (superfine) sugar; 1 cup (250ml) white rum; 2 (180g) limes, quartered; 3 stalks lemon grass, trimmed, halved lengthways; crushed ice, to serve

Ingredients

1 litre (4 cups) coconut water

2/3 cup (150g) caster (superfine) sugar

1 cup (250ml) white rum

2 (180g) limes, quartered

3 stalks lemon grass, trimmed, halved lengthways

crushed ice, to serve

Method

1.Place coconut water, sugar and rum in a large kitchen jug; stir until sugar dissolves. Squeeze juice from lime quarters into jug, then add quarters.

2.Place lemon grass and crushed ice in a large serving jug, pour over rum mixture.

For a more refreshing drink, chill the ingredients before assembling.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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