Steps
- Rinse 6 Indian gooseberries, soak in salted water for 5-10 minutes, and scrub gently. Rinse again, remove the stones, and chop the flesh.
- Blend with a little of 360ml of tender coconut water until smooth. Press through a fine strainer into a pitcher and discard the pulp.
- Stir in the remaining coconut water and ¼ teaspoon of crushed black pepper. Pour into glasses.