3 Recipes to Drink Light This Memorial Day WeekendPosted: May 22, 2014
Memorial Day marks the (un)official start of summer. Hooray for the onset of BBQ season, picnicked Saturday lunches, sandwiches on the sand, and farmers’ market Sundays! ‘Tis the season for outdoor dining and drinking.
With that in mind, it’s important to be mindful of not letting your diet go to the bayside. Instead, we want to see you make smart choices to get your body ready for the beach! Let’s kick off the season with a focus to keep mealtimes light this weekend by loading up on the first seasonal items of summer.
Hit up your local farmers’ market so you can party down on a basket full of produce. Whether it means making a road trip for a mini Memorial Day weekend adventure, grilling in your own backyard, or heading to the park, fruits and vegetables make for the most refreshing summertime snacks and sides. In honor of the warmer temps, as you utilize the season’s bounty to lighten up your meals, we’re bringing you some recipes so you can do the same with your drinks!
Below, find three simple summertime favorites, including classics like iced tea spruced up with a sophisticated twist of lavender and Earl Grey, and a fun, antioxidant-laced blueberry cocktail. Light and iced, you’ll find these are refreshing to the last drop.
Sparkling Rosemary Limeade Yields approx. 8 (6 oz.) servings
1 cup lime juice (about 6 limes)
3/4 cup sugar
Peel of 2 limes 2 (4-inch) sprigs fresh rosemary, plus more to serve
4 – 6 cups chilled seltzer water
In a small saucepan, bring the lime juice and sugar to a low boil over medium heat. Lower the heat and simmer, stirring frequently, until the sugar is completely dissolved, about 3 minutes. Add the lime peel and the rosemary sprigs, simmer for another minute. Turn off the heat. Cover and refrigerate overnight.
Strain out the lime peel and rosemary, and mix with the seltzer water in a sealed jar or bottle. Taste and add more water if you want a lighter flavor.
Serve over ice with a small sprig of rosemary muddled into the drink.
Lavender Iced Tea Yields 8 servings
8 Earl Grey tea bags (regular or decaffeinated)
1 1/2 tsp. dried lavender buds Honey, to taste, optional
Bring 2 quarts of water to a boil. Add tea bags and lavender to water and steep for 5 minutes. Remove tea bags and strain tea into a heat-proof pitcher. Cool completely. Serve over ice, and add honey if desired.
Blueberry Rum Smash Per cocktail
Fresh (or frozen) blueberries
1 Tbsp. brown sugar
3/4 oz. fresh-squeezed lemon juice
2 oz. rum
Cover the bottom of an old-fashioned glass or Mason jar with blueberries. Add the brown sugar and lemon juice and muddle until the sugar is melted. The idea is to break the skins of the blueberries and release their wonderful juices. Fill the glass with crushed ice and then add the rum. Top with seltzer water and stir.
Alternatives to seltzer water are ginger ale, ginger beer, or DRY lavender soda.
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