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Refreshing Non-Alcoholic Spirits and Tasty Treats

Updated: Oct 6, 2022

Blueberry Mint Lemonade Refresher


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


  1. In a small saucepan, combine 1 cup honey with 1 1/4 cup blueberries and 3-4 springs of mint leaves.

  2. 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

  3. 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.

  4. 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.

  5. Garnish pitcher with remaining blueberries, mint leaves and lemon slices

  6. Add ice cubes and serve immediately

Grilled Mango Slushie

recipe from LiDl magazine

Prep: 5 mins Cook: 15 mins

Total: 20 mins Serves: 4


2 ripe mangoes, halved

8 oz coconut water

4 springs of mont, divided

2 tbsp. honey

1 lime, juiced

1-2 cups ice


  1. Preheat grill to medium-high heat and carefully coat grill with cooking spray.

  2. Once grill is hot, place mangoes on the grill cut side down. Grill 3-5 minutes, or until mangoes are lightly charred.

  3. Peel 1 mango and place in blender. Reserve the other mango for garnish.

  4. Add coconut water, 2 sprigs mint, honey, lime juice and ice to the blender. Blend on high.

  5. 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


2 cups frozen strawberries

4 kiwis, peeled and divided

1/3 cup mango juice

1 tbsp, chopped mint

1 lime, zest


  1. 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

  2. Finely chop the remaining two kiwis and add to the blended fruit. Add the chopped mint and lime zest, stir to combine.

  3. 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.

  4. To serve, peel away paper cup

Vanilla Honey Yogurt Dip

recipe from LiDl magazine

Prep: 5 mins Total: 5 mins

Serves: 4


3/4 cup plain whole milk Greek yogurt. (I use coconut milk yogurt)

1 tsp. vanilla extract

2 tbsp. organic wildflower honey.


  1. In a small bow, combine yogurt, vanilla and honey.

  2. Refrigerate until ready to use

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