Healthy Summer Drink Recipes

June 23, 2015, 10:56 am

Summer Sangria (Non-Alcoholic)

Makes: 6 servings
Serving Size: about 1 cup
Active Time: 10 minutes
Total Time: 4 hours 10 minutes

Ingredients

• 1 750-mL bottle sparkling white grape juice or sparkling cider
• 1/2 cup pomegranate juice
• 1 firm ripe nectarine, sliced or chopped
• 1 cup fresh blueberries
• 1 1/2 cups chilled plain seltzer
• Ice

Preparation

1. Combine sparkling juice (or sparkling cider), pomegranate juice, nectarine and blueberries in a large pitcher. Refrigerate until cold, about 4 hours. Just before serving, stir in seltzer. Serve over ice.

Nutrition per serving: 120 calories; 0 g fat (0 g sat, 0 g mono);0 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 27 g total sugars; 1 g protein; 1 g fiber; 13 mg sodium; 291 mg potassium.

Green Jasmine-Mint Iced Tea with Lemon

Makes: 8 servings, about 1 cup each
Active Time: 10 minutes
Total Time: 2 hours 10 minutes (including 2 hours chilling time)

Ingredients

• 1/4 cup loose green jasmine tea, or 12 green jasmine tea bags
• 1/2 cup fresh mint leaves, plus more whole sprigs for garnish
• 4 cups simmering water
• 1/2 cup lemon juice
• 1/3 cup honey
• 4 cups cold water

Preparation

1. Steep loose tea (or tea bags) and mint leaves in simmering (not boiling) water for 2 to 3 minutes.
2. Strain the tea (or remove tea bags and mint leaves) and pour into a large pitcher. Stir in lemon juice and honey until the honey is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with mint sprigs, if desired.

Nutrition per serving: 46 calories; 0 g fat (0 g sat, 0 g mono);0 mg cholesterol; 13 g carbohydrates; 0 g protein; 0 g fiber; 5 mg sodium; 39 mg potassium.

Frozen Mochaccino

Makes: 2 servings, about 1 1/3 cups each
Active Time: 10 minutes
Total Time: 4 hours 10 minutes (including 4 hours freezing time)

Ingredients

• 1 cup double-strength brewed coffee or espresso
• 1 cup low-fat milk
• 2 tablespoons unsweetened natural cocoa powder (not Dutch-process), plus more for sprinkling
• 2-3 tablespoons pure maple syrup
• 1/8 teaspoon vanilla extract
• 1-2 ice cubes, if needed

Preparation

1. Freeze coffee in an ice cube tray until firm, at least 4 hours or overnight.
2. Combine the frozen coffee cubes, milk, cocoa, maple syrup to taste and vanilla in a blender. Pulse until smooth, adding plain ice cubes if you want it thicker or a little water if you want it thinner. Divide between 2 glasses, dust with a little cocoa powder, if desired, and serve immediately.

Nutrition per serving: 127 calories; 2 g fat (1 g sat, 1 g mono);6 mg cholesterol; 24 g carbohydrates; 12 g added sugars; 5 g protein; 2 g fiber; 73 mg sodium; 444 mg potassium.

Source: 

http://www.eatingwell.com/recipes/nonalcoholic_sangria.html
http://www.eatingwell.com/recipes/green_jasmine_mint_iced_tea_with_lemon.html
http://www.eatingwell.com/recipes/mochaccino.html