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Fizzy Caribeño
Prep 15 minutes /Total 15 minutes
Serves 2-4
16½ oz/470g chilled coconut water
3¾ oz/80g chilled lime juice
3¾ oz/80g chilled rum
Ice, to serve
Dehydrated lime slices, to garnish
Fresh mint, to garnish
For the sugar syrup
1½ oz/40g water
1½ oz/40g demerara sugar
Method
1. To make the sugar syrup, place the water
and sugar in a small saucepan over low heat.
Stir until the sugar dissolves. Transfer to a
small container and refrigerate until cold.
2. Place the sugar syrup, coconut water, lime
juice and rum in a large jug and stir to
combine.
3. Using the funnel, fill the InFizz bottle to the
MIN line. Top with the FusionCap ™ and
twist to lock.
4. With the Tilt Head in the tilted position,
insert the bottle and twist to lock. Push the
bottle down into the vertical position. Press
the Carbonating Lever at 1 second intervals,
twice, to lightly carbonate or up to 6 times for
maximum fizz.
5. Move the Tilt Head into the tilted position
and remove the bottle. Gradually slide the
switch to the right to release the excess gas.
Slide the switch back to the left if the bubbles
rise too quickly.
6. Half fill the serving glasses with ice and pour
over the caribeño. Garnish with dehydrated
lime slices and mint and serve.
the InFizz
Fusion
™
BCA800 USCM A24
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