Browsed by
Category: Beverages

Lemonade with Lemon Balm and Lemon Verbena

Lemonade with Lemon Balm and Lemon Verbena

Lemonade with Lemon Balm and Lemon Verbena

Although you can experiment using all sorts of different fresh herbs, this combination makes for a relaxing tonic, as both lemon balm and lemon verbena are known for their calming properties.

6 fresh lemon balm leaves

4 fresh lemon verbena leaves

Juice of 4 lemons, plus 1 thinly sliced lemon

4 C. water Honey or organic dry sugar to taste

Pinch of salt

Combine all of the ingredients except the lemon slices in a blender, starting with a modest amount of sweetener. Blend until the herbs are pulverized, about 5 seconds, then taste and adjust the sweetness. Chill for an hour, or serve immediately over ice, garnished with a slice of lemon. The lemonade is best drunk within two days.

Homemade V-8

Homemade V-8

Homemade V-8

6 lb. of vine-ripened, organic tomatoes (preferably heirlooms), coarsely chopped

2 C. chopped organic white or yellow onion

2½ C. chopped organic celery

1 C. chopped fresh parsley (stems are fine)

2 T. honey

2 tsp. salt

1 tsp. cumin powder

6 drops hot sauce, such as Tabasco or Sriracha

Splash or two of Worcestershire sauce

Freshly ground pepper to taste

 

Put all the ingredients in a large stainless-steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes. If a thicker juice is desired, first carefully blend the vegetable mixture in batches in a countertop blender, then put it through a food mill. For a smoother and more delicate juice, go straight to the food mill. A sieve might work but it would probably take forever. Next time I’ll try using my hand blender instead of the countertop blender. Update: The hand blender worked well. Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge. I tried freezing some in a small plastic freezer container but haven’t defrosted it yet. I’ll let you know how it comes out when I do.

 

Update: When I defrosted the frozen tomato juice it had separated some, so that you could see teeny bits of tomato. It tasted okay but looked a little odd. I put it in the blender, and that made it all bubbly and sort of orange, though after sitting in the fridge for a while it settled down.

 

For long term storage, this juice would probably fare better if canned in glass jars using the instructions below. If you use the frozen juice in a recipe, I’m sure it would work fine.

 

To preserve your juice in glass jars: Heat juice 5 minutes at 190°F (I love my digital kitchen thermometer). Do not boil. Add 2 T. lemon juice or 1/2 tsp. citric acid to each quart jar. Add 1 T. lemon juice or 1/4 tsp. citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch head space. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a water-bath canner.

Blueberry Smoothie

Blueberry Smoothie

Blueberry Smoothie

2 quarts (2-1/2 pounds) frozen blueberries, slightly thawed or 2 quarts fresh blueberries

1 quart pineapple, orange, and strawberry juice blend or pineapple-orange juice

1 quart low-fat vanilla yogurt

8 tsp. sugar

 

For each serving: In the container of an electric blender, combine 1 C. (5 ounces) blueberries, 1/2 C. juice, 1/2 C. yogurt and 1 tsp. sugar.  Blend until smooth, about 1 minute.  Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.

Sparkling Watermelon & Lemon Verbena Drink

Sparkling Watermelon & Lemon Verbena Drink

Sparkling Watermelon & Lemon Verbena

 

1 C. superfine sugar

3/4 C. cold water

1/2 C. packed fresh lemon verbena leaves, plus more for garnish

 

6 C. seedless watermelon, diced, plus small slices for garnish

1 (75O-ml) bottle Prosecco or seltzer water

Juice of 1 lime

 

Combine the sugar and water in a saucepan and bring to a quick boil. Remove from the heat and add the lemon verbena leaves. Let cool completely, then strain through fine-mesh strainer and refrigerate. In a blender, puree the watermelon. Strain the watermelon puree, reserving the juice. Mix the watermelon juice with the Prosecco, lime juice, and 1/2 C. of the syrup (add more if desired). Serve well chilled, garnishing each glass with a thin slice of watermelon and some lemon verbena leaves.

Watermelon Agua Fresca

Watermelon Agua Fresca

Watermelon Agua Fresca

 

1 3 pound seedless watermelon, cubed (about 5 C.)

4 C. 1 quart coconut water

2 T. freshly squeezed lime juice (from 1 medium lime)

 

Puree the watermelon in a blender. Place a fine-mesh sieve over a pitcher and carefully pour the pureed watermelon through the sieve. Discard pulp. Stir in coconut water and lime juice. Chill, covered, until cold – at least an hour. Serve over ice.

Wild Harvest Berry Tonic Smoothie

Wild Harvest Berry Tonic Smoothie

Wild Harvest Berry Tonic Smoothie

 

2 C. frozen wild-harvested berries

1 C. nut milk (almond or coconut)

1 to 2 T. local honey

1 handful wild-harvested edible “weeds” (plantain, dandelion greens, etc.)

 

Blend ingredients in high-powered blender until smooth. Enjoy with stainless-steel straw and positive, uplifting company.

Strawberry Grape Smoothie

Strawberry Grape Smoothie

Strawberry Grape Smoothie

¾ cup (120 g) watermelon, seedless

1 cup (160 g) green grapes

1 cup (160 g) red grapes

1 cup (150 g) frozen strawberries

½ cup (65 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press the ingredients toward the blades. Blend for 45 seconds to 1 minute, or until desired consistency is reached.

Vitamix Citrus Smoothie

Vitamix Citrus Smoothie

Vitamix Citrus Smoothie

 

1 Large orange, peeled, halved

¼ lemon, peeled

1 slice pineapple, peeled, halved

â…“ cup (60 g) frozen mango

1 cup (130 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Select Variable 1.

Start the machine and increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Notes: This recipe can easily be tripled in the 64-ounce container for a large batch smoothie you can enjoy with family.

Blue Moon Cocktail

Blue Moon Cocktail

Blue Moon Cocktail

1 C. crushed ice

1/4 C. vodka

1/4 C. blue curaçao

1/4 C. whipping cream

2 T. vanilla-flavored syrup (such as Torani)

2 T. fresh orange juice

1 T. Cointreau or other orange-flavored liqueur

 

In a blender, combine all ingredients and whirl until smooth. Pour into four martini glasses (4 oz.) and garnish the rim of each glass with a slice of orange.

Blue Margarita

Blue Margarita

Blue Margarita

1 1/2 oz. Tequila

1 oz. Blue Curacao

1 oz. Lime Juice

Coarse Salt

 

Rub rim of cocktail glass with lime juice. Dip rim in coarse salt. Shake tequila, blue curacao, and lime juice with ice, strain into the salt-rimmed glass, and serve.

Lavender Fizz

Lavender Fizz

Lavender Fizz

7 1/2 cups water

1/2 cup raw honey

1 tablespoon white wine vinegar

4 tablespoons fresh or dried lavender flowers

1 lemon, sliced into ¼-inch rounds

Combine the water, honey, vinegar, lavender, and lemon in a clean half-gallon mason jar, cover with a lid, and shake well until all the honey has dissolved. Set the mixture aside to ferment, covered, at room temperature for 2 days. After 2 days, strain out the lavender and lemon. Transfer the liquid into glass or plastic bottles with tight-fitting lids, leaving about 1/2 inch of headroom in each bottle. (The lids need to be tight fitting to contain the carbonation that is going to develop. If the lids do not fit tightly, the carbonation will escape from the bottles, leaving you with a still delicious yet noncarbonated beverage.) Set the bottles aside in a cool, dark place to ferment for 3 days. Then open one of the bottles to taste it. If the soda is still not carbonated, put the lid back on and let the bottles continue fermenting. Taste regularly. The length of time needed to produce carbonation will vary depending on the temperature and the activity of the yeasts in your fizz.   Once the soda reaches the desired carbonation, transfer the bottles to the refrigerator. The cold temperature will slow the fermentation process and keep the carbonation level as it is. Sometimes a bit of mold can form on the surface of the soda during the fermentation process. This is just surface mold, and the soda is still good; simply remove the mold and proceed

Breakfast Smoothie Trio

Breakfast Smoothie Trio

Breakfast Smoothie Trio

Strawberry-Banana Smoothie

1 cup frozen strawberries

1 banana, sliced

1 cup canned full-fat coconut milk

1 tablespoon almond butter

1/2 teaspoon pure vanilla extract

 

Apple Pie Smoothie

1 banana, peeled, frozen, and sliced

1 cup sliced apples

1 cup canned full-fat coconut milk

1 tablespoon almond butter

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon raw honey or pure maple syrup

 

Cherry-Spinach Smoothie

1 banana, peeled, frozen, and sliced

1 cup frozen pitted cherries

1 cup canned full-fat coconut milk

Large handful of spinach

 

Place all the ingredients in a blender and blend until smooth.  Noelle’s tip: Using some frozen fruit makes the smoothies slightly thick and creamy bat still easy to blend. If you’d like to thin out the smoothie, simply add a little more coconut milk or coconut water.  Change it up: Add 1 scoop grass-fed collagen peptides to each smoothie to give it gut-healing properties.

Peach Melba Smoothie

Peach Melba Smoothie

Peach Melba Smoothie

 

2 handfuls raspberries

2 large ripe peaches or nectarines, peeled, pitted, and quartered A small glass of freshly squeezed orange or apple juice

1 to 2 T. honey

1 tsp. vanilla extract

 

Put everything in a blender and blend until smooth. Serve immediately. Variation: Use 4 ripe apricots in place of the peaches.

Melon and Lemon Verbena with Prosecco

Melon and Lemon Verbena with Prosecco

Melon and Lemon Verbena with Prosecco

 

¾ C. sugar

¼ C. lemon verbena leaves

1 small ripe cantaloupe

Prosecco or other sparkling wine (for serving)

 

Bring sugar, lemon verbena, and 1½ C. water to a simmer in a small saucepan over medium-low heat, stirring to dissolve sugar. Reduce heat to low and gently simmer 10 minutes. Let cool. Strain syrup into a pitcher; discard solids. Meanwhile, halve cantaloupe and remove seeds. Scoop flesh into a blender and purée until smooth. Stir into syrup and chill melon mixture until cold and foam has settled, 1–2 hours. To serve, fill 8 glasses a third of the way full with melon mixture (you’ll have some leftover); gently top off with Prosecco. Do Ahead: Melon mixture can be made 1 day ahead. Keep chilled.

Sweet Cherry Lemonade

Sweet Cherry Lemonade

Sweet Cherry Lemonade

 

1 pound pitted fresh or frozen Bing cherries

3/4 C. sugar

1 C. water

 

1 1/2 C. sugar

8 C. cold water, divided

1 1/2 C. freshly squeezed lemon juice, about 10 lemons

2 lemons, thinly sliced and seeded, for garnish

 

Combine the cherries, sugar, and water in a saucepan, bring to a simmer, and simmer for 15 minutes. Remove from the heat and strain through a fine-mesh strainer, pressing against the solids to extract as much syrup as possible. Pour into a bottle and chill well before using. Combine the sugar and 1 C. of the water in a saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and simmer, stirring occasionally, until the sugar is completely dissolved, 2 to 3 minutes. Remove from the heat and allow to cool to room temperature. Add the lemon juice and the remaining 7 C. water to the cooled sugar water and mix well. Refrigerate for 4 to 6 hours, until well chilled. Serve the chilled lemonade over ice in tall glasses. Invite guests to sweeten it to their liking with the Sweet Cherry Syrup.

Sweet Dreams

Sweet Dreams

Sweet Dreams

 

4 ounces orange juice

1 ounce half and half

1/2 ounce sugar, or simple syrup

1 dash grenadine syrup

 

Blend all ingredients with ice and pour into a 12 ounce glass.  Garnish with an orange slice and cherry.

Note:  To make simple syrup – In a medium saucepan, cook 2 C. of sugar in 1 C. of water over high heat, stirring constantly to dissolve sugar.  Bring mixture to a full boil.  Remove from heat and cool.  It may be stored in the refrigerator for several weeks.

Winter Fruit Martinis

Winter Fruit Martinis

Winter Fruit Martinis

 

1 apple

1 pear

Lemon juice

Fresh blueberries

1 orange

Orange juice

About 1/4 c. coconut rum or vodka

Sugar (for coating glasses)

Fresh mint leaves (for garnish)

 

Dice apple and pear. (For fun you can cut slices of the apple with a cookie cutter.) Place in mixing bowl.  Add lemon juice to keep fruit from turning brown. Add blueberries to bowl.  Peel and segment orange: Cut off both ends and slice off rind. Then cut along natural segments. Add orange segments, orange juice and rum (or vodka) to bowl. Let sit for approximately 2 hours.  Serve in a martini glass with a sugarcoated rim. Garnish with an orange wedge and mint leaves.

Granny Smith, Cucumber, and Mint Infused Water

Granny Smith, Cucumber, and Mint Infused Water

Granny Smith, Cucumber, and Mint Infused Water

 

1 Granny Smith apple, cored and seeded, thinly sliced into rounds

1/2 English cucumber, thinly sliced

4 sprigs fresh mint

1 gallon water

In a large pitcher combine the apple slices, cucumber slices, mint, and water. Refrigerate for at least 1 hour before serving.

Triple Berry Smoothie

Triple Berry Smoothie

Triple Berry Smoothie

½ cup (120 ml) water

½ cup (75 g) red grapes

½ cup (120 ml) plain low fat yogurt, or non-dairy alternative

½ cup (75 g) frozen strawberries

½ cup (80 g) frozen blueberries

½ cup (70 g) frozen raspberries

 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients toward the blades. Notes: You may substitute out any liquid for the yogurt, maybe try soy milk or cashew milk. For best results, allow frozen fruit to thaw at room temperature 10 minutes before blending. Note, all past recipes may have not used red grape

Plantation Iced Tea

Plantation Iced Tea

Plantation Iced Tea

3 C. freshly brewed green tea. at room temperature

1/3 C. fresh pineapple juice

1/4 C. Ginger Simple Syrup

1 fresh lime juice

Ice, for serving

Fresh mint sprigs, for garnish

Pineapple wedges, for garnish

 

Combine the green tea, pineapple juice, simple syrup, and lime juice in a large glass measuring C. or bowl and whisk together. Cover the C. or bowl with plastic wrap and refrigerate until cold, about 1 hour. Serve over ice and garnish each glass with mint and a pineapple wedge.

 

Ginger Simple Syrup

 

1 C. granulated sugar

1 C. filtered water

One 1-inch piece fresh ginger, peeled and thinly sliced

 

In a saucepan, combine the sugar, water, and ginger. Bring to a boil over medium-high heat, stirring with wooden spoon to dissolve the sugar. The liquid should go from cloudy to clear. Remove from the heat and let steep for about 1 hour before removing the ginger. Store the syrup in an airtight container in the refrigerator for up to 1 week.

Mango, Raspberry, and Lime Smoothie

Mango, Raspberry, and Lime Smoothie

Mango, Raspberry, and Lime Smoothie

 

1/2 mango, peeled, seeded, and chopped

2 ounces raspberries

2 handfuls baby spinach

1 tsp. chia seeds

Juice of 1 lime

7 ounces coconut water

 

Place all the ingredients in a blender and whizz together.

 

Yield: 1 serving

Calories: 150

Sweet Rhubarb Lemonade

Sweet Rhubarb Lemonade

Sweet Rhubarb Lemonade

 

4 Basil Leaves

1 oz lemon juice

1 oz rhubarb syrup

1.5 oz vodka

3 dashes rhubarb bitters

2 tsp. simple syrup

½ cup chopped rhubarb

 

Add 4 basil leaves, lemon juice, and rhubarb syrup into a cup or cocktail mixer. Muddle basil gently to release flavor. Add ice and vodka, shake until cold. Pour into a cocktail glass and stir in rhubarb bitters. In a microwave safe bowl, mix chopped rhubarb and simple syrup. Heat about 2 minutes or until slightly bubbly. Strain into cocktail glass and enjoy!

Superfood Coconut Chai Latte

Superfood Coconut Chai Latte

Superfood Coconut Chai Latte

1 chai tea bag, or 1 teaspoon loose chai tea

1/2 cup canned full-fat coconut milk

1 teaspoon pure maple syrup or raw honey, or more to taste

1 tablespoon grass-fed collagen peptides

Pinch of ground cinnamon

 

Boil 3/4 cup water in a teapot. Place the tea bag in a mug (or place loose tea in a tea ball or strainer) and pour the water over the tea. Steep for 4 to 6 minutes. While the tea is steeping, heat the coconut milk in a small saucepan until just warm. Do not let the coconut milk boil. Pour the coconut milk into a glass measuring cup or tall glass and froth it with a frothing wand. You can also froth the milk in a bowl with a handheld mixer or in a blender. Set the milk aside. Remove the tea bag or loose tea from the mug and stir in the maple syrup and collagen peptides. Slowly pour the frothed milk into the mug. Top with the cinnamon and enjoy. Special equipment: Frothing wand (optional)  Change it up: Give the latte a stronger chai flavor by using 2 chai tea bags or 2 teaspoons loose chai tea and the same amount of water.

Rhubarb Mint Coolers

Rhubarb Mint Coolers

Rhubarb Mint Coolers

 

1 pound trimmed rhubarb

5 C. water

1 C. sugar

1/4 C. packed fresh mint leaves

Garnish: fresh mint sprigs

 

Cut rhubarb into 1/4-inch pieces and, in a saucepan, bring to a boil with water, sugar, and mint leaves. Simmer mixture, stirring occasionally, 15 minutes (rhubarb will disintegrate) and cool 15 minutes. Pour mixture through a fine sieve into a pitcher, pressing hard on solids. Chill mixture, covered, until cold, about 3 hours, and up to 2 days. Serve coolers over ice in glasses, garnished with mint sprigs.

Sparkling Citrus Sangria

Sparkling Citrus Sangria

Sparkling Citrus Sangria

1 lemon

1 lime

1 orange

20 ounces pineapple chunks in juice (1 can)

750 milliliter moscato wine (1 bottle)

1/2 C. gin

4 C. ginger ale (you can use diet or regular)

Slice the fruit into thin rounds. Cut some or all in half if you wish. Place the fruit in a large pitcher. Pour the pineapple chunks and juice in the pitcher. Add the wine and gin and stir. Place the pitcher in the refrigerator for an hour or until ready to serve. Make sure the ginger ale is also in the refrigerator, so it is cold when you add it. Right before serving, add chilled ginger ale. Serve with pretty-colored garnishes for a fresh, summery look!

Purple Dragon Martini

Purple Dragon Martini

Purple Dragon Martini

3 ounces vodka

1 1/2 ounces cranberry juice

1/2 ounces blue Curacao liqueur

1/2 ounces sweet and sour mix

1/2 ounces of 7-Up

2 to 3 ice cubes

 

In a blender or food processor add all ingredients and blitz for 20 to 30 seconds on high speed. Salt the rim of your martini glass.  Pour and imbibe.

Ocean Breeze Cocktail

Ocean Breeze Cocktail

Ocean Breeze Cocktail

 

2 oz. Coconut Rum

2 second count 7-Up or Sprite

2 oz. Blue Curacao

Ice

Cherry for garnishment

 

Fill a large glass or shaker with ice Pour 2 oz, of Coconut rum, 2 oz, of Blue Curacao, and two second count of sprite. Shake well. Pour into a glass filled with ice

Kentucky Style Southern Sweet Tea

Kentucky Style Southern Sweet Tea

Kentucky Style Southern Sweet Tea

6 to 8 tea bags

6 cups water

1 cup sugar

2 to 3 oranges, sliced

Sprigs of mint

 

In a large pot, add the tea bags and water. Bring to a rolling boil, remove from the heat, and let steep 5 minutes. Remove the tea bags. Pour the liquid into a gallon jug and add cold water to fill. Add the sugar (you can add more if you want sweeter tea). Add the oranges and mint and stir. Pour over ice and enjoy.

Basic Green Smoothie

Basic Green Smoothie

½ banana, peeled

1½ cup (225 g) green grapes

1 Large orange, peeled, halved

1 slice pineapple, peeled

1½ cup (60 g) spinach

â…› teaspoon lime zest

2 Tablespoons agave nectar

1 cup (130 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to variable 10, then to High. Blend for 30 seconds, or until desired consistency is reached.

Tropical Escape Smoothie

Tropical Escape Smoothie

Tropical Escape Smoothie

¼ cup (60 ml) orange juice

¾ cup (180 ml) water

¼ cup (60 ml) light coconut milk

1 lime, peeled, halved

½ banana, peeled

½ cup (80 g) frozen mango

1 cup (160 g) frozen pineapple

2 cups (260 g) ice cubes

 

Place all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 30-45 seconds.

Rhubarb Iced Tea

Rhubarb Iced Tea

Rhubarb Iced Tea

 

10 stalks rhubarb

3 1/2 cups sugar

4 tea bags Earl Grey tea

2 star anise

1 vanilla bean

extra sugar (to taste)

lots of ice cubes

 

Wash the rhubarb and cut the stalks into sections. Place on low heat with the sugar in 4 cups water. Simmer for 2 hours on low heat until a syrup develops. Leave to fully cool. In the meantime, bring 4 cups of water to a boil. Cut the vanilla bean open lengthwise, scrape out the seeds, and add them to the water with the bean. Also add the star anise. Lastly, add the tea bags. Brew on low heat for 10 minutes and remove the tea bags. Allow the tea to cool. Put in the refrigerator to fully cool. Before serving, first pour the rhubarb syrup into an attractive glass pitcher. Add the tea and stir. Add extra sugar to taste. Serve with lots of ice cubes.

Basil Strawberry Lemon Granita

Basil Strawberry Lemon Granita

Basil Strawberry Lemon Granita

1 C. Sugar

1 handful fresh Basil Leaves

1 C. Water

4 C. fresh Strawberries, hulled and sliced

Juice and Finely Grated Zest of 2 Lemons

Lemon Slices, for Garnish

 

Combine sugar and basil leaves with the water in a medium saucepan.  Heat over medium heat, stirring occasionally, until sugar is completely dissolved.  Remove heat and let cool.  When cool, strain and discard basil leaves.  Combine berries, lemon juice and zest in a blender or food processor.  Pulse until smooth. Pour cooled simple syrup into the blended fruit and blend well.  Fill 10 8ounce jars ¾ full with mixture.  Cover loosely and place in the freezer for 50 minutes.  Scrape down the edges of the jars with a fork and stir the scrapings into the centers.  Return the jars to the freezer for 90 minutes and scrape them down again.  Freeze additional 5 hours until frozen through.  When you are ready to serve the granita, use a fork to stir the granita mixture one more time.  Serve ice cold, garnished with lemon slices.

Acai & Blackberry Smoothies

Acai & Blackberry Smoothies

Acai & Blackberry Smoothies

½ C. Frozen Oregon Marion Blackberries

3.5 oz Frozen Acai

1 banana

¾ C. almond milk

½ tsp. cinnamon

2 T. flax seed

 

Add all of the ingredients to a blender. Blend until smooth.

 

Frosty Citrus Party Punch

Frosty Citrus Party Punch

Frosty Citrus Party Punch

2 cans (6 ounces each) frozen limeade or lemonade concentrate, thawed

3 cups cold water

2 cans (12 ounces each) lemon-lime soda pop (3 cups), chilled

½ pint lime or lemon sherbet (1 cup), softened

 

Mix limeade concentrate and water in large pitcher. Just before serving, stir in soda pop. Pour into punch bowl. Float scoops of sherbet on top.

Vanilla Frozen Orange Juice

Vanilla Frozen Orange Juice

Vanilla Frozen Orange Juice

I can frozen orange juice concentrate

1.5 cans water

1.5 cans ice

1 tsp. vanilla extract

a splash of milk to smooth out the acidity of the orange juice

Blend all the ingredients together and serve frozen.

Sparkling Honey Ginger Ale

Sparkling Honey Ginger Ale

Sparkling Honey Ginger Ale

2 cups water

1 cup peeled, chopped fresh ginger

2/3 cup honey

1 (1-liter) bottle sparkling seltzer water, chilled

Ice cubes

1 lemon, cut into 6 wedges

Fresh mint sprigs (optional)

 

Combine water and ginger in small saucepan and bring to boil. Reduce heat and simmer 5 minutes. Remove from heat and stir in honey. Let stand until cooled to room temperature.

Strain into 1 1/2–quart pitcher. Discard ginger. Refrigerate at least 2 hours, until chilled.

Just before serving, add seltzer water and stir gently to combine. Serve over ice with lemon wedges and mint sprigs, if you like. Recipe may be doubled.

Light Cherry Lemonade Freeze

Light Cherry Lemonade Freeze

Light Cherry Lemonade Freeze

 

1½ cups light lemonade (If you cannot find this, you can make it with crystal light)

1 cup frozen dark cherries

1½ cups crushed ice

1/8 teaspoon almond extract

 

Place light lemonade and cherries in a blender. Blend to mix.  Add crushed ice and almond extract and blend on high until the ice is completely incorporated. (similar to Wild Cherry Lemonade Mixer from Auntie Anne’s, without the tremendous about of sugar)

 

Nutrition Information Per Serving (1½ cups)

Calories: 50

Total Fat: 0g

Fiber: 2g

Marocha

Marocha

Marocha

A marocha is a woman with dark hair and smoky coloring; it’s also slang for a party girl, the one who’s always going out and hitting the dance floor. This drink tastes how a marocha looks: earthy papaya (which becomes buttery when pureed) paired with smoky mezcal and brightened with orange juice. It’s also what a marocha might drink to get the night going.

 

2 shots papaya puree

1 shot smoky mezcal

¼ C. fresh orange juice

 

Pour the papaya puree into a glass, then fill the glass with ice. Add the mezcal and orange juice and stir well.