I’ve been wanting to try more infused waters lately. In my mind, they are a lot of work, but really…they aren’t!
I carved up a watermelon for the 4th of July, and we had some pieces left over in the fridge that I didn’t think were going to get eaten. SO…I poured some of the left over juice and a few pieces of watermelon with some mint into a few water bottles.
I mean to let them sit for a day, but… “LIFE”
Two days later, I tried them, and YUM!!! Maya wasn’t as sure. She was more consumed with getting the watermelon out of the bottom haha 🙂 What you need…
2 cups of Watermelon (depending on how much water you want to infuse!)
1/4 Cup Watermelon juice (I made this after I had cut a watermelon a few days earlier and there was juice at the bottom of the dish. You could also muddle a few pieces if you are doing this all at once.)
5-6 sprigs of mind torn into pieces
What you do…
Put water, watermelon, watermelon juice, and mint into (individual water glasses or a giant water container).
I made these for Valentine’s day, but let’s just say we had a classic “case of the missing Ice cream bonbons” so I had to make some more batches for photos! No complaints there! 🙂 These would be awesome for St. Patrick’s Day!
1/2 cup cashew nuts/pieces, soaked overnight in cold water
1/2 cup virgin coconut oil, melted
1/4 cup agave or maple syrup
2 tablespoons milk (rice, almond, coconut)
a big handful fresh peppermint leaves (approx 1 cup loosely packed)
1/4-1/2 teaspoon natural peppermint extract, to taste
1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat
Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth with just little flecks of green throughout.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the moulds and place back into the freezer on a tray while melt the chocolate.
Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.