Make a splash with summer sips to quench your thirst
Mangonada
- 1 cup fresh mango, cubed, plus 5 to 6 cubes for garnish,divided
- 2 ounces fresh mango nectar
- 1/2 ounce lime juice
- 2 cups ice
- 1/2 ounce agave nectar
- 2 tablespoons hot sauce, plus 2 ounces for garnish, divided
- 1 tablespoon chili lime seasoning, for garnish
Place 1 cup mango cubes, mango nectar, lime juice, ice and agave nectar into blender cup. Blend until smooth.
In separate small dishes, add 1 ounce hot sauce and 1 tablespoon chili lime seasoning.
Dip rim of glass into hot sauce then seasoning to coat. Drizzle remaining hot sauce along inside of glass.
In glass, pour 1 tablespoon hot sauce followed by blended mangonada. Top with remaining fresh mango cubes and sprinkle with additional seasoning
recipe courtesy National Mango Board
Sparkling Cranberry Spritzer
- 4 cups water
- 4 single-serving green tea bags
- 1 cup 100% cranberry juice or 100% cranberry-pomegranate juice
- 2 cups ice cubes
- 1/2 cup seltzer, flavored or plain, or low-sodium club soda, chilled
- 4 orange slices or lime wedges, optional
In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Stir in cranberry juice. Refrigerate 2 hours, or until chilled.
At serving time, put ice cubes in four glasses. Pour tea mixture into glasses. Top each serving with seltzer. Garnish with orange slices.
Tip: To create cranberry-flavored ice cubes, fill ice cube tray with 100% cranberry juice and freeze.
recipe courtesy American Heart Association
Tart Lime Smoothie
- 2 kiwis, peeled and halved
- 2 ripe bananas
- 3 tablespoons fresh mint, chopped
- 2 limes, juice only
- 1 cup orange juice
- 2 cups ice, crushed
In blender, blend kiwis, bananas, mint, lime juice, orange juice and ice until smooth.
Pour into glasses to serve.
recipe courtesy culinary.net
Strawberry Spritzer
- 10-ounce package frozen sliced strawberries, sweetened and thawed
- 2 liters lemon-lime soda or ginger ale, chilled
- 12-ounce can frozen pink lemonade concentrate, thawed
In blender, process strawberries until blended thoroughly.
Pour strawberries into large pitcher; stir in soda and pink lemonade.
Serve immediately.
recipe adapted from Taste of Home
Tangy Chamoy Tropical Daiquiri
To rim glass:
- 2 tablespoons chili lime seasoning
Drink:
- 1/2 cup diced pineapple
- 1/2 cup orange juice
- 2 cups ice cubes
- 2 tablespoons hot sauce
- 1 slice orange, for garnish
Rim two glasses in water then in seasoning.
Blend diced pineapple with orange juice, ice and hot sauce; pour into glasses. Garnish with orange slice.
recipe courtesy Tajin
Green Tea Mojito Mocktail
- 4 cups water
- 4 single-serving green tea bags
- 32 to 40 sprigs fresh mint, plus additional for garnish, divided
- 2 cups ice cubes
- 1 cup 100% white grape juice
- 1/2 cup fresh lime juice
- 1 medium lime, cut into four wedges or lime zest twists
In small saucepan over high heat, bring water to boil. Remove pan from heat. Submerge tea bags. Steep 4 minutes. Discard tea bags. Let tea mixture cool 30 minutes. Pour into pitcher. Refrigerate 2 hours or until chilled.
At serving time, add mint leaves to four glasses. Using wooden spoon, mash mint leaves several times to release juices. Don’t mash into pulp. Add ice.
Stir white grape juice and lime juice into tea mixture. Pour into glasses. Garnish each with lime wedge and mint leaf.
recipe courtesy American Heart Association
Cranberry Raspberry Vanilla Punch
- 8 cups cranberry-raspberry juice
- 8 1/2 cups cranberry ginger ale
- 1 tablespoon vanilla extract
- 1 pint raspberry sorbet
- Frozen raspberries or cranberries, for garnish
In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.
Add frozen cranberries or raspberries and scoops of frozen sorbet. Stir slightly then serve immediately.
recipe courtesy culinary.net