Ingredients

· 300 ml coconut water

· 600 ml pineapple juice

· 6 small chunks watermelon

· 12 coriander sprigs

· Ice bucket filled with ice

Method

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.