alive logo

Very Berry Mexican Limeade

Makes 8 cups (2 L).


    Berry Mexican Lemonade

    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


    • 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


    Per serving:

    • calories68
    • protein1g
    • fat0g
      • saturated fat0g
      • trans fat0g
    • carbohydrates18g
      • sugars14g
      • fibre2g
    • sodium2mg



    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.


    Strain mixture through fine sieve into bowl; press to extract as much juice as you can from pulp, then discard pulp.


    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.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.