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Fresh Fruit Mocktails of Summer

summer-mocktails

When you’re pregnant in Texas in the Summer time, you’ve got to get creative to endure enjoy these scorching months. A cool, refreshing drink can totally hit the spot.

The best mocktails our pregnant clients in East Texas are enjoying this summer are ultra delicious versions of a Latin favorite: Agua Fresca! Agua Fresca is extremely easy and simple to make: creative combinations of fresh fruit, herbs, sweetener and a blender are all that’s needed.

We’re big fans of the “use-what-you-got” ideology in the kitchen, so don’t be scared to experiment! You can use an immersion blender instead of a regular blender, substitute various fruits or herbs, or try different sweeteners like maple syrup or local honey.

And if you’re no longer pregnant, or just looking for a great adult summer beverage, grab the Grey Goose and give these recipes a little pick-me-up! Add 1.5 oz of vodka, gin, or rum to a 16 glass of ice, top with the mocktail recipe of your choice and stir.

Here in Tyler and Longview, we particularly love using great finds from the local farmers markets. Enjoy the best recipes we’ve made using fresh market produce this summer.

 

Cantaloupe Cucumber Agua Fresca Mocktail

peach-lime-mint

  • 5 cups cantaloupe (about 1 medium cantaloupe), cut into chunks
  • 2 cups water
  • 1 cucumber, peeled and cut into chunks
  • 3 Tbsp granulated sugar, more according to taste
  • ice for serving
  • Cucumber or lime slices for garnish

Puree cantaloupe and cucumber until smooth.  Pour through a fine strainer or cheesecloth to separate the pulp.  You should end up with about 3 cups strained juice.  Discard pulp, or freeze into ice cubes.

Pour liquid into a large pitcher.  Add water and stir to combine.  Sweeten according to taste.   Keep chilled in the fridge until ready to serve.

Serve with cantaloupe chunks, plenty of ice, and a garnish of lime or cucumber.

 

Honey Peach Mint Mocktail

melon-cucumber-agua-fresca

  • 6 cups peach slices, peeled
  • 2 cups water
  • 1 handful of fresh mint leaves, chopped
  • 3 Tbsp honey, more according to taste
  • ice, for serving
  • mint leaves for garnish

Puree peaches and mint until smooth.  Pour through a fine strainer or cheesecloth to separate the pulp.  You should end up with about 3 cups strained juice.  Discard pulp, or freeze into ice cubes for your drink.

Pour liquid into a large pitcher.  Add water and stir to combine.  Sweeten according to taste.   Keep chilled in the fridge until ready to serve.

Serve with plenty of ice and a sprig of mint.

 

Basil Melon Agua Fresca Mocktail

Watermelon-basil

  • 5 cups watermelon pieces (roughly 1 medium seedless watermelon. Honeydew would be great too!)
  • 2 cups water
  • 1 handful of fresh Basil leaves, chopped
  • 3 Tbsp granulated sugar, more according to taste
  • ice, for serving
  • mint leaves of lime slices, for garnish

Puree melon and basil until smooth.  Pour through a fine strainer or cheesecloth to separate the pulp.  You should end up with about 3 cups strained juice.  Discard pulp, or freeze into ice cubes for your drink.

Pour liquid into a large pitcher.  Add water and stir to combine.  Sweeten according to taste.   Keep chilled in the fridge until ready to serve.

Serve with plenty of ice and a sprig of basil.

 

Do you have creative ideas for more fresh Aguas Frescas? Share in the comments!

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Beat-the-Heat Blueberry Ice Cream

Summer in Tyler, Texas came on hot and heavy this year! It’s the kind of thick, sticky, heat that fogs up your sunglasses when you get out of the car. The kind of heat that has you darting from shade to shade as you zip through the Rose City Farmers Market, quickly grabbing your fresh loot before rushing back to the air conditioning. The kind of heat that begs you to slip your own baby bump and your cute toddler into a swimsuit and go to the Faulkner Park Splashground!

 

However you prefer to beat the heat in Tyler, a dish of this blueberry ice cream will hit the spot. We picked up some fresh, local blueberries at the market this Saturday and cranked out this amazing, creamy batch of homemade ice cream. It’s low in sugar, relying on the fresh berry goodness for its’ yummy sweetness.

It takes all of 20 minutes to whip up ahead of time. So fast and simple! Pair with mint or basil for an extra special treat.

blueberry-ice-cream-new-mom-recipe

Beat-the-Heat Blueberry Ice Cream

 

1 pint of fresh organic blueberries, rinsed

1 cup organic whole milk

2 cups heavy cream

1 tsp vanilla

9 large egg yolks

3/4 cup sugar

1/4 teaspoon coarse salt

  • In a large saucepan, bring your berries to a low simmer, gently mashing with a fork or a potato masher to help them break down. Gently simmer for about 5-10 minutes. Using an immersion blender, pulse a few times to get a nice, berry mash.
  • Add milk and cream and bring up just to a simmer. Remove from heat.
  • Whisk the egg yolks, sugar, and salt in a large bowl. Slowly whisk half of the milk-berry mixture into egg-sugar mixture. Pour back into the sauce pan and cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, just a couple of minutes. Add vanilla at the end of cooking time.
  • Pour into a bowl and allow to cool, stirring occasionally. You can run through a sieve to remove bits of pulp, or leave it in. Refrigerate for an hour or two until cold. You can also do all of these preceeding steps up to two days ahead of time.
  • Pour into ice cream freezer and follow manufacturer’s instructions. Enjoy!

What are your favorite summer ice cream recipes? Share in the comments below!

 

 

 

 

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