Blueberry Mint Lemonade Refresher
Ingredients
1 1/2 cup Honey (use your favorite honey)
2 1/2 cups Fresh Blueberries
1 1/2 cups Fresh lemon juice and 2 lemons for garnish
1 2.5oz package fresh Mint leaves
1/8 tsp salt
4 bottles of lemon lime flavored sparkling water
Directions:
In a small saucepan, combine 1 cup honey with 1 1/4 cup blueberries and 3-4 springs of mint leaves.
Over medium heat, stir mixture occasionally until contents began to boil and blueberries becomes soft and begins to burst. Remove from heat and stir. Set aside and allow mixture to cool to room temperature
Once mixture has cooled, strain into a tall pitcher using a fine mesh sieve, and discard solids. Along with the blueberry syrup mixture, add 1 cup fresh squeezed lemon juice and stir. Place in fridge and allow contents to chill.
Once mixture has chilled, stir in another 1/4 cup honey, and 5-6 cups sparkling lemon lime flavored sparkling water or more depending on pitcher size.
Garnish pitcher with remaining blueberries, mint leaves and lemon slices
Add ice cubes and serve immediately
Grilled Mango Slushie
recipe from LiDl magazine
Prep: 5 mins Cook: 15 mins
Total: 20 mins Serves: 4
Ingredients
2 ripe mangoes, halved
8 oz coconut water
4 springs of mont, divided
2 tbsp. honey
1 lime, juiced
1-2 cups ice
Directions
Preheat grill to medium-high heat and carefully coat grill with cooking spray.
Once grill is hot, place mangoes on the grill cut side down. Grill 3-5 minutes, or until mangoes are lightly charred.
Peel 1 mango and place in blender. Reserve the other mango for garnish.
Add coconut water, 2 sprigs mint, honey, lime juice and ice to the blender. Blend on high.
Divide mixture into 4 glasses, garnish with grilled mango chinks and remaining mint sprigs.
Strawberry Kiwi Pop
recipe from LiDl magazine
Prep: 15 mins Total: 8hrs 15mins
Serves: 4
Ingredients
2 cups frozen strawberries
4 kiwis, peeled and divided
1/3 cup mango juice
1 tbsp, chopped mint
1 lime, zest
Directions
Place 5-ounce paper cups in shallow baking pan, In a blender, combine strawberries, 2 kiwis and mango juice. Process until smooth, Pout Mixture into a bowl. Set aside
Finely chop the remaining two kiwis and add to the blended fruit. Add the chopped mint and lime zest, stir to combine.
Pour into prepared paper cups. Cover each cup with a square of aluminum foil. Cut a small hole in the center of each foil square and slide a craft stick through the hole and into the fruit mixture. Freeze overnight.
To serve, peel away paper cup
Vanilla Honey Yogurt Dip
recipe from LiDl magazine
Prep: 5 mins Total: 5 mins
Serves: 4
Ingredients
3/4 cup plain whole milk Greek yogurt. (I use coconut milk yogurt)
1 tsp. vanilla extract
2 tbsp. organic wildflower honey.
Directions
In a small bow, combine yogurt, vanilla and honey.
Refrigerate until ready to use
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