Skinny Coco-Açaí Lemonade
2 lemon wedges
1¼ ounces VeeV Açaí Spirit
1 tablespoon agave nectar
4 ounces Vita Coco pure
Splash of sparkling
lemonade or club soda
Sprig of mint or basil
and a lemon wedge, for
Fill a cocktail shaker with ice.
Squeeze lemon wedges into the shaker. Add
VeeV Açaí Spirit, agave nectar and coconut
water. Shake well.
Strain into an ice-filled rocks glass and top
with sparkling lemonade. Garnish with a mint
sprig and lemon wedge. Just 110 calories!
Makes 1 serving.
Note: This can also be served as a mocktail—
just skip the VeeV.
Minty Lime Cooler
3 tablespoons grated lime
zest (see note)
8 large sprigs fresh mint
2 cups sugar
2 cups water
1½ cups fresh-squeezed
3 cups water
(or soda water)
Lime wheels and fresh
mint sprigs, for garnish
Combine lime zest, mint, sugar and 2 cups water
in a saucepan. Bring to a boil over high heat,
cook for 1 minute, then remove from the heat.
Let sit for 30 minutes to steep.
Discard the mint from the syrup. In a large pitcher,
combine the syrup, lime juice and 3 cups water.
Serve over ice in tall glasses garnished with lime
wheels and mint sprigs. Keep refrigerated for up
to 1 week. Makes 8-10 servings.
Note: Zest is the outer peel of the fruit—with
no white pith attached. You can remove the zest
from the fruit with a fine zesting tool that makes
long, pretty strands, or you can peel off the zest
with an ordinary potato peeler, being careful not
to get any white pith, and then finely mince it.
Recipe developed by Kathy Casey Food
Studios for Paramount Citrus.