Cut top
portion of coconut and make a hole. Pour out the water in a jug. Split
the coconut into two portions. Scoop out flesh with a spoon. Mix it with
coconut water in the jug. Boil some water and make some syrup. Add drops
of essence of rose. Cool. Mix with coconut water. Chill in the
refrigerator. Before serving, squeeze a slice of ripe lemon juice and
add in ice cubes. Garnish the top with some mint leaves.
