Prepare the Limes: Wash the limes thoroughly. Trim off the very top and bottom ends of each lime—these parts can be particularly bitter. Cut each lime into eight wedges.

First Blend: Place the lime wedges into a high-powered blender. Add 600ml of the cold water and the 150g of caster sugar.

Blitz Briefly: This is the crucial step! Secure the lid and pulse the blender on high speed 5-6 times, or blend for no more than 20-30 seconds. I find that any longer and the pith starts to impart a bitterness I can't get rid of. We just want to break up the fruit and release the flavour from the peel.

Strain the Mixture: Immediately pour the mixture through a fine-mesh sieve or a nut milk bag into a large jug or bowl. Use the back of a spoon to press down on the pulp to extract as much liquid as possible. Discard the pulp left in the sieve.

Add the Coconut Milk: Pour the strained lime liquid back into the rinsed blender jug. Add the chilled full-fat coconut milk and a large handful of ice cubes.

Final Blend: Blend again on high speed for about 30 seconds, or until the mixture is completely smooth, creamy, and frothy.

Taste and Adjust: Have a little taste. If you prefer it sweeter, now is the time to add a touch more sugar and give it one last quick blend to incorporate.

Serve Immediately: Fill your glasses with fresh ice cubes and pour the Coconut Milk Brazilian Lemonade over the top. Garnish with a thin lime wheel or a sprig of fresh mint and serve straight away for the best flavour and texture.