“The Cool School” (The colors of summer in delicious, sugarless, cool, refreshing, drink recipes)
Posted Jun 04 2012 1:32pm
Get creative this summer with awesome delicious fruity drink recipes, while avoiding those cheap ingredients and toxic sweeteners.
Although most recipes are "natural", I included a few alcoholic recipes, perhaps to make a subtle point. I know friends and family will immediately ask about alcohol as it relates to, "Is that healthy?". I put in the real work years back getting started with healthy eating , and now my body has taken over and he regulates himself. So, a picnic or whatever, trust me when I say I'm not thinking twice about any of this, my body takes care of me, he tells me when to go, and when to stop very naturally and smoothly, without me forcing it either way.
"Everything in moderation, including moderation" –Matt Dillon.
As a quick note, currently, Ultimate Sweetener Birch Tree Xylitol is the best natural sweetener out there I have found. It is made from Birch Trees as the name implies. I have researched it and I am comfortable with it. I often omit the sweetener in fruit drinks recipes. Quality honey works also, I like Soliga Honey because it is liquid, unlike many of the quality honeys that are solid, and thus have to be heated to mix with cold drinks. AVOID ARTIFICIAL SWEETENERS AND CONVENTIONAL SUGAR LIKE THE PLAGUE!!!!! My article on sweeteners to avoid can be found here. Also, be careful with stevia since many now contain GMO Maltodextrin and some are fake stevia, read more here on choosing stevia.
1. Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
2. Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.
Rosewater-Lime Watermellon Drink
Simple Syrup (see recipe below)
1 small seedless watermelon
Fresh-squeezed lime juice to taste
1 to 2 tablespoons rose water
Pink Himalayan Sea Salt
To make Simple Syrup In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring; remove from heat and let cool before using. This syrup mixture will keep for several weeks in the refrigerator.
Remove rind and any seeds from the watermelon. Cut the watermelon into roughly 1/4 to 1/2-inch cubes and place in a large bowl. Add lime juice, rose water, and a pinch of salt. Add approximately 1 cup of ice cubes per pound of watermelon. Set the bowl in the refrigerator for approximately 2 hours or until the ice cubed have mostly melted. When ready to serve. remove from refrigerator and add any additional lime juice and/or rose water as needed for your taste. Can also add Pink Himalayan Salt to rim of glass, similar to a margarita.
Ultimate Rum Punch (Alcoholic)
3/8 cup golden or amber rum
1/4 cup coconut rum
1/8 cup apricot brandy
1/2 cup real pineapple juice
3/8 cup fresh squeezed orange juice
1/8 cup fresh squeezed pink grapefruit juice
Garnish: Limes, sliced
Combine all ingredients in a shake and shake well.
1. Combine 1 cup xylitol and 1 cup water in saucepan. Bring to a boil an dstir to dissolve. Let cool.
2. Add sweetened water, lemon juice, cranberry juice and water in 2 quart pitcher. Stir to combine and serve over ice.
Purple Lavender Mojito
10 to 15 mint leaves
10 to 15 blueberries
1 ounce lavender syrup*
Juice of 1/2 of a pressed lime
1 1/2 ounces white rum Club soda (I swap out with sparkling water and add a little optional rum to avoid cheap sugars)
1. In a tall glass, muddle mint leaves, simple syrup or lavender syrup, lime juice, blueberries.
2. Muddle just enough to combine flavors, being careful not to over-muddle. Fill glass ice. Top with and sparkling water/optional rum and stir.
3. Garnish with 3 blueberries on a pick. Serve with a straw.
1. Bring ingredients to a boil in saucepan, stirring so that the Xylitol dissolves. Reduce heat and continue stirring until all the Xylitol sugar has dissolved.
2. Remove from heat and let steep for 30 minutes. Remove lavender blossoms and allow syrup to cool. Store in an airtight container and keep refrigerated .
layered fruit gazpacho
10 ounces frozen raspberries, thawed
2 tablespoons quality honey such as Soliga 12 ounces unsweetened lemon-lime sparkling water (although true healthy junkies will not use sparkling water to stay 100% natural)
5 kiwis, peeled
1 teaspoon lime juice
1 cup roughly chopped cantaloupe
4 kiwi slices, for garnish
In the basin of a food processor or blender, combine raspberries and honey. Pulse or blend until pureed. Strain raspberry puree through a fine mesh sieve and discard seeds. Mix in lemon-lime sparkling water and set aside.
Combine the peeled kiwi and lime juice in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside. Add the cantaloupe in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside. To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with cantaloupe puree and raspberry puree. Garnish with kiwi slices.
Sparkling Sea Breeze Punch (Alcohlic)
4 cups cranberry juice cocktail, chilled
4 cups pink grapefruit juice, chilled
2 cup cranberry vodka, chilled
2 bottle sparkling white wine, chilled
Garnish: pink grapefruit wheels or wedges
1. Mix cranberry juice cocktail, grapefruit juice, and cranberry vodka in a pitcher l.
Refrigerate Papaya until very cold, preferably overnight
Blend papaya, ice, yogurt, ginger, honey, and lemon juice in a blender. Add up to 1/4 cup water, 1 tablespoon at a time, until mixture is smooth and thinned to desired consistency. Blend in mint leaves. Garnish with mint sprigs.
"Cool School" Flavored Waters
Watermelon/Lemon/Strawberry Water — add 2 cups of cubed, seedless watermelon, 1 sliced lemon and 4 hulled and sliced strawberries to 1 half-gallon of water.
Peach/Blueberry Water — add 2 sliced peaches (skin peeled off) and 1 cup of blueberries to 1 half-gallon of water.
Cucumber/Mint Water – add 1/2 of a sliced cucumber (skin peeled off) and a handful of fresh mint springs to 1 half-gallon of water. For some color, you can also add strawberries!
Orange/Lemon/Lime Water – add 1 sliced orange, 1 sliced lemon and one 1 sliced lime to 1 half-gallon of water. If your kids aren’t afraid of “green” floaties, try adding mint and rosemary sprigs too.
Melon Water – add 1 cup of cubed honeydew melon and 1 cup of cubed cantaloupe to 1 half-gallon of water.
Grape Frozen water — add 1 cup of frozen grapes and 1 cup of frozen sliced apples to 1 half-gallon of water.
"Whatever floats your boat" Frozen Water – Whatever frozen fruits come to mind added to water, get creative, style points count!!!!!!
For each mixture refrigerate immediately and allow 1-2 hours for the flavors to infuse. Using a clear pitcher is always best so you can see all the pretty colors and fruits as you drink it.
-3 cups unsweetened orange juice, chilled
-1 ripe papaya, peeled, seeded, and cut into chunks
-2 tablespoons lime juice
-1 1/4 cups seltzer water or carbonated water, (serious health food junkies omit the sparkling waters to keep any drink recipes 100% natural
Optional Pink Himalayan Salt (With sweet fruity summer drinks, I love to coat the rum of my glass with pink Himalayan salt, similar to what you would do with a Margarita. It gives such a good balance to the sweet taste of fruit drinks
Directions 1. Combine the orange juice and papaya in a blender in batches and puree.
2. Combine the orange-papaya puree with the lime juice and seltzer.
Cucumber Mint Lime Aqua Fresca
1 lb of cucumbers (about 2 good sized cucumbers), ends trimmed, but peel still on, coarsely chopped
1/2 cup lime juice from fresh limes (from about 1 pound of limes, or 5 to 10 limes, depending on how juicy they are)
1 1/4 cup packed (spearmint) mint leaves (about a large handful), woody stems removed
Put ingredients in blender, add enough water to fill 3/4 of blender. Hold the lid on the blender and purée until smooth. Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.
Fill a large pitcher halfway with ice cubes. Add the juice. Serve with sprigs of mint and slices of lime.
Funky Fresh Frozen Fruit Water
I can't take the credit for this one but it is such a cool summer idea.
No recipe really dust add your favorite fruit to ice trays, fill with water and freeze.
add these frozen fruity bursts to water, or any other summer drink.
Add a bunch to a clear pitcher of a light colored drink and have it be the talk of the summer party.
Also, a fun way to get kids to drink water and put down the soda
Can also freeze mint leaves, mix and match, get creative!!!!
tea bags orange pekoe tea (or similar tea)
Ice cubes Fresh mint sprigs
In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.
Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs. Makes 16 to 18 8-ounce servings.
For each drink, fill a tall glass with ice. Pour in equal amounts pink grapefruit juice and seltzer and give mixture a stir. (Start with 1 quart each grapefruit juice and seltzer.) Garnish with a strawberry and serve immediately with a straw. Serves 8.