Go beyond the gin and tonic this summer and mix up cocktails and mocktails with garden-fresh fruits and vegetables. Pick up rosemary and cucumbers to concoct a grown-up lemonade that will keep you cool on a hot day. Puree fresh tomatoes and jalapeños for a homemade Bloody Mary. Of course it’s a pleasure to drink these tasty tipples but it doesn’t hurt that they’re also packed with antioxidants. Here’s to summer and 28 recipes from eatingwell.com: http://www.eatingwell.com/recipes_menus/recipe_slideshows/fresh_summer_cocktails_and_mocktails?slide=1#leaderboardad
If you like piña coladas, try this lower-calorie version using ripe bananas blended with fresh pineapple and coconut milk. Serve it in festive tropical-drink glasses.
2 very ripe bananas
1 cup diced fresh pineapple, plus 4 wedges for garnish
1 cup pineapple juice
1/2 cup “lite” coconut milk, (see Tip)
3 cups ice cubes
6 ounces (3/4 cup) light rum
Puree bananas, diced pineapple, pineapple juice, coconut milk and ice in a blender.
Stir in rum.
Divide among 4 glasses.
Garnish with pineapple wedges.
Tips & Notes Tip:
Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
Makes: 4 servings
Active Time: 10 minutes
Total Time: 10 minutes
Per serving: 228 calories; 2 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 28 g carbohydrates; 2 g protein; 2 g fiber; 12 mg sodium; 339 mg potassium.
Nutrition Bonus: Vitamin C (52% daily value).
Carbohydrate Servings: 2
Exchanges: 2 fruit, 1/2 fat
Courtesy of eatingwell.com
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