· 300 ml coconut water
· 600 ml pineapple juice
· 6 small chunks watermelon
· 12 coriander sprigs
· Ice bucket filled with ice
Put 50 ml coconut water, 100 ml pineapple juice, and 50 ml cold water into each jam jar. Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour.
Screw on the lids and chill or set in ice buckets until needed – they will keep well for five-six hours.
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