Start by clearly washing about 3 medium lemons to remove any wax or residue. Roll each lemon on the countertop and cut them in half. Squeeze the juice until you have about ½ cup of freshly squeezed lemon juice.

In a large glass pitcher, pour in the freshly squeezed lemon juice. Next, add 4 cups of unsweetened coconut water to the pitcher.

Gradually stir in maple syrup, starting with ¼ cup and adjusting to taste until fully dissolved.

Pour it over ice into tall glasses and add slices of fresh lemon and mint if desired. Refrigerate for later use.