Ingredients
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For the Fermented Base:
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2 cups filtered water
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1/4 cup apple cider vinegar or white wine vinegar
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1 tablespoon sugar
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1 teaspoon sea salt
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For the Drink:
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1 ripe but firm avocado (about 1/2 cup flesh), peeled and pitted
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1 cup unsweetened coconut flakes
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2 cups chopped fresh pineapple
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2 cups freshly squeezed lime juice (from about 10 large limes)
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1/2 cup plain Greek yogurt (optional)
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1/4 cup honey or maple syrup (optional)
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Ice cubes, for serving
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Mint leaves, for garnish
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Lime wedges, for garnish
Directions
Subtitle: A perfect blend of tangy limes, sweet pineapples, and spices, made without any dairy products or meat.
Description: This Caribbean Limeade is a delicious, refreshing, and healthy vegetarian drink that captures the essence of tropical flavors. It’s perfect for warm weather, parties, or just as a refreshing pick-me-up throughout the day. Made with simple ingredients like fresh lime juice, pineapple chunks, mint leaves, ginger, and agave syrup (or honey), it’s also gluten-free, oil-free, nut-free, and whole food plant-based!
Difficulty Level: Easy
Servings: 4-6 Servings
Time Needed: 10 minutes to prepare + 1 hour for fermentation
Nutrition Information: Per serving (without ice cubes)
Calories: 120kcal | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 220mg | Fiber: 2g | Sugar: 26g | Vitamin A: 20% DV | Vitamin C: 120% DV
Total Time Needed: Including preparation and fermentation time
Note: If you prefer a non-fermented version, simply omit the step where you mix the water and vinegar. The drink will still be delicious and full of probiotics from the live cultures in the yogurt starter.
Ingredients:
For the Fermented Base:
* 2 cups filtered water
* 1/4 cup apple cider vinegar or white wine vinegar
* 1 tablespoon sugar
* 1 teaspoon sea salt
For the Drink:
* 1 ripe but firm avocado (about 1/2 cup flesh), peeled and pitted
* 1 cup unsweetened coconut flakes
* 2 cups chopped fresh pineapple
* 2 cups freshly squeezed lime juice (from about 10 large limes)
* 1/2 cup plain Greek yogurt (optional)
* 1/4 cup honey or maple syrup (optional)
* Ice cubes, for serving
* Mint leaves, for garnish
* Lime wedges, for garnish
Instructions:
1. To make the fermented base, combine the water, apple cider vinegar, sugar, and sea salt in a small saucepan over medium heat. Stir until the sugar has dissolved, then let cool to room temperature.
2. Pour the mixture into a quart-size jar with a tight-fitting lid. Cover the top with plastic wrap, making sure it’s sealed tightly. Poke a few holes in the plastic wrap with a toothpick or skewer, creating an airlock. Let the mixture sit at room temperature for 24 hours, or until it starts to bubble vigorously.
3. Remove the fermented liquid (the Kombucha mother may have formed on top) from the jar and discard. Rinse out the jar with hot water and return it to your workspace.
4. For the non-fermented version, skip steps 1-2 and proceed directly to step 5.
5. Blend all the ingredients for the drink together in a high-speed blender until smooth. Taste and adjust seasoning with more lime juice, honey, or mint as desired.
6. Pour the mixture through a fine mesh strainer to remove any remaining solids. Press down on the solids with a wooden spoon or spatula to extract as much liquid as possible. Discard the solids.
7. Transfer the drink to the prepared glass jars or pitchers. Add ice cubes and mint leaves to each serving, and serve immediately with lime wedges on the side.
Note: If you don’t have a high-speed blender, you can use a regular blender but you may need to pulse
Steps
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1
Done
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To make the fermented base, combine the water, apple cider vinegar, sugar, and sea salt in a small saucepan over medium heat. Stir until the sugar has dissolved, then let cool to room temperature. |
|
2
Done
|
Pour the mixture into a quart-size jar with a tight-fitting lid. Cover the top with plastic wrap, making sure it's sealed tightly. Poke a few holes in the plastic wrap with a toothpick or skewer, creating an airlock. Let the mixture sit at room temperature for 24 hours, or until it starts to bubble vigorously. |
|
3
Done
|
Remove the fermented liquid (the Kombucha mother may have formed on top) from the jar and discard. Rinse out the jar with hot water and return it to your workspace. |
|
4
Done
|
For the non-fermented version, skip steps 1-2 and proceed directly to step |
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5
Done
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5. |
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6
Done
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Blend all the ingredients for the drink together in a high-speed blender until smooth. Taste and adjust seasoning with more lime juice, honey, or mint as desired. |
|
7
Done
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Pour the mixture through a fine mesh strainer to remove any remaining solids. Press down on the solids with a wooden spoon or spatula to extract as much liquid as possible. Discard the solids. |
|
8
Done
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Transfer the drink to the prepared glass jars or pitchers. Add ice cubes and mint leaves to each serving, and serve immediately with lime wedges on the side. |
