Inspired by Mexican agua fresca (a sweet blend of fruits, cereals, and flowers), this is sweetly refreshing on a hot day. A hint of cool refreshing cucumber complements the berry flavour.
Tip: To keep the drink sparkly, prepare strawberry purée one day ahead, then mix with sparkling water or white wine such as Italian Prosecco (for a refreshing cocktail) just before serving.
Very Berry Mexican Limeade
Ingredients
- 1/4 cup (60 mL) honey
- 4 cups (1 L) sliced strawberries or raspberries
- 1/2 cup (125 mL) peeled, chopped cucumber
- 5 cups (1.25 L) still or sparkling water, chilled
- 2 limes
Nutrition
Per serving:
- calories68
- protein1g
- fat0g
- saturated fat0g
- trans fat0g
- carbohydrates18g
- sugars14g
- fibre2g
- sodium2mg
Directions
01
Stir 1 cup (250 mL) boiling water with honey until dissolved. Place each of half the berries and cucumber in blender. Pour 1/2 cup (125 mL) honey water overtop and pureu0301e until smooth. Pour into large measuring cup, then pureu0301e remaining berries, cucumber, and honey water until smooth.
02
Strain mixture through fine sieve into bowl; press to extract as much juice as you can from pulp, then discard pulp.
03
Blend juice with 5 cups (1.25 L) very cold still or sparkling water. Grate in 2 tsp (10 mL) peel from lime and squeeze in at least 1/4 cup (60 mL) lime juice. Refrigerate until well chilled. Pour into glasses and garnish with fresh mint and lime slices, if you wish.
READ THIS NEXT
SEE MORE »
Banana French Toast with Raspberry Syrup
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Curried Coconut Lentil and Rice Porridge
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sheet-Pan Sprouted Tofu, Mushrooms, and Potstickers with Bok Choy
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.