3/4 cup turbinado sugar
2 cups water
2 cups fresh mint, torn into 2-inch pieces
1 cup sparkling water
3 T Mint syrup
Mint Syrup: In a small saucepan, combine sugar, water, and mint. Bring to a boil over medium heat and cook until sugar has dissolved, about 1 minute. Remove from heat and let stand for at least 30 minutes. Pour through a fine-mesh strainer set over a bowl or pitcher and discard mint. Store in an airtight container in the frig for up to 1 month.
Mint Soda: Mix syrup and sparkling water together and serve.
Makes 2 cups syrup and 1 cup soda.
1/2 cup light agave nectar
1 (3-inch) piece fresh ginger, peeled and finely chopped
1 cup water
1/2 cup Ginger Syrup
3 cups sparkling water
Make the syrup: Place agave nectar, ginger, and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to simmer, cover, and cook until ginger aroma and flavor is strong, about 1 hour. Let cool. Strain and refrigerate for up to 1 week.
Make the soda: In a pitcher, combine 1/2 cup syrup with the water. Pour over ice.
Makes 2/3 cup ginger syrup; 3 1/2 cups soda.
2 cups cubed watermelon (about half of a medium watermelon)
1/2 cup sparkling water
1 T freshly squeezed lime juice (about 1/2 lime)
Combine all ingredients in a blender and blend on high until liquid. Makes 2 cups.
Juice from 1 lemon (about 1/4 cup)
1-2 T pure maple syrup
16 oz. sparkling water
Place all ingredients into a pitcher and stir. Pour over ice and serve.
Makes 2 1/4 cups.
1/2 cup turbinado sugar
1/2 cup water
1/2 cup freshly squeezed lemon juice (juice from about 4 lemons)
1 cup water
2 cups ice cubes
Prepare Simple Syrup: Heat sugar and water in a small saucepan over medium heat. Stir until sugar has dissolved adn mixture has thickened, 2-3 minutes. Cool to room temp.
Combine lemon juice, syrup, and water in a blender with ice cubes and blend until slushy.
Makes 3 1/2 cups
1 cup raw slivered almonds
3 cups warm water
Place almonds in a pitcher or large bowl and add water. Allow to soak for at least 4 hours. Transfer water and almonds to a blender and blend on medium until nuts are completely blended, 1-2 minutes. Strain the milk through a cheesecloth or fine-mesh colander 2 times to remove sediment and solids.
Makes 2 cups.
4 cups warm water
1 cup cooked rice
1 tsp vanilla extract
Place all ingredients in a blender and blend on medium until smooth, about 1 minute. Let the milk sit for about 30 minutes. You will see the liquid, or milk, is at the top and the rice solids are on the bottom. Pour the milk steadily into another container (a glass jar works well), leaving most of the sediment in the blender pitcher. Milk can be stored in the frig for up to 5 days.
Makes 4 cups
1 large banana, frozen
1 cup ice cubes
1 cup chocolate soy milk
1 T unsweetened cocoa powder
1 T honey
Blend until smooth. Makes 2 cups.
1/4 cup canned coconut milk
1/2 cup frozen pineapple chunks
1 cup frozen mango chunks
Blend. (I had to add about a cup of water to get it to blend well.) Makes 1 (1 1/4 cup) serving.