Nothing says summer like a Frozen Strawberry Lime Coconut Margarita! Totally delicious and I made mini frozen slushies for the kids with the ingredients (except alcohol!). It was a nice cool treat for them, and you could serve this as a fun (non alcoholic) and festive dessert drink for grown-ups as well!
1 cup coconut milk (full fat)
1/4 cup Simple Syrup
Zest from 1 lime
1/4 cup lime juice
2 cups strawberries
3 Tbsp lime juice
3 oz tequila
Lime and shredded coconut for garnish
Combine first four ingredients in blender, blend until smooth and then pour into ice cube tray or a large Ziploc bag and freeze for 2-4 hours
Combine strawberries and 3 Tbsp lime juice in blender and blend until smooth
When ready to make margaritas, put frozen coconut lime mixture in blender and puree. At this point you can remove some for the kids. then add in tequila and blend until smooth.
Pour coconut lime mixture into four margarita glasses, add some strawberry puree to each glass and garnish with lime wedges and shredded coconut
Papaya is one of those super foods with all sorts of amazing nutrients in it including antioxidants, phytonutrients, vitamins, minerals and special digestive enzymes. When Papaya is in season I will cut it in half to make a ‘boat’, discard the seeds and eat the papaya straight out of the peel. As previously blogged, t’s the perfect Island Breakfast served with coconut milk. I was serving Papaya for brunch the other day though and wanted an easier way to present it, than a “Papaya boat”. Super simple. Cut in half, discard seeds, peel, and slice. Serve with lime wedges!
Making holiday cocktails with lemon or lime juice? Here’s a quick tip on juicing. First, get yourself a lemon squeezer. Not fancy, you can get a decent one for around $10. They come with single or double ‘bowls’. The double fits a lemon and lime separately, but single works fine!
Once you are ready to do some juicing, slice the lemon in half and instead of placing it into the bowl peel side down, simply turn it cut side down. Now when you press the handles together, the juice will not spray everywhere. Seems obvious now, but it wasn’t at first, so I wanted to pass this little tip along to make your juicing one step less sticky! 🙂
More festive cocktail recipes forthcoming. Have a great rest of 2015!
This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!
The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂
1 Tbsp agave syrup
1/2 cup water
1/2 cup packed basil leaves
1 Tbsp grated lime rind
You can really use whatever fruit your heart and tummy desires including but not limited to –
Cubed pineapple (about one medium)
Quartered strawberries (about 1lb)
Cubed peeled mango (1 or 2)
4 kiwifruit, peeled, halved and sliced
Grapes, apples, pears, oranges..
Combine agave and water and bring to a boil.
Remove from heat and stir in basil and lime rind
Cool and strain through a fine mesh sieve into a bowl. Discard solids.
Combine cleaned and chopped fruit and drizzle with syrup right before serving
Garnish with whipped cream, coconut milk and a mint leaf! 🙂