Paleo Mocktails [Alcohol free, Dairy free, Gluten free, Sugar free]
Refusing to be side-lined while Head-chef and friends enjoy their New Years’ eve party fare, having had a glimpse of their ‘stock’, and wanting to take my adapting to another level, I saw a few cocktail recipes published in the Star newspaper by foodie Angela Day, which I made slight changes to for a sugar and alcohol-free option, and decided that I would join them in their celebration, proudly sans alcohol. That this worked brilliantly to fit into my Paleo lifestyle is super-exciting. The fresh coconut from a purchase a few days ago, extremely well- chilled in my refrigerator, made me grateful that there is always an alternative. The fresh mint and lavender from our garden added to the amazing flavour infusions.
These are easy to prepare cocktails, preferably left to infuse overnight, they make an excellent alternative to alcohol beverages and while the dark colour of the date syrup permeates these mixes, they are proof that a healthier option to refined sugar is available in a lifestyle change. This blog entry has the recipes for two Cocktails.
Just one more thing left to say, enjoy, and Cheers to the New Year! 🙂
Lavender and Mint Lemonade
1/2 cup date syrup (if using fresh coconut water, you may need to lower this amount)
a few strips of fresh lemon peel
100ml – 150ml freshly squeezed lemon juice
3-5 sprigs of lavender
a handful of fresh mint
Sparkling water and ice cubes to serve OR Fresh coconut water, chilled
- Combine the water and the date syrup in a no-stick pot or saucepan over medium stove-top heat, and stir to combine.
- Bring to the boil and simmer for 2-3 minutes
- Remove from the heat and add in the lemon peel, lemon juice, lavender and mint, set aside and allow to infuse for a few hours, preferably overnight.
- Stain and serve with sparkling water or chilled, fresh coconut water and cubes of ice or crushed ice, to your taste.
3-4 stalks of lemongrass, chopped
1/2 cup date syrup or to taste (you may omit if using fresh sweet coconut water or add a smidgeon to taste)
1 cup boiling water
a large handful of fresh mint
60-80ml freshly squeezed lime juice
Sparkling or still water OR Fresh coconut water, chilled, to serve
- Combine the lemon grass, date syrup and water in a non-stick pot or saucepan on medium stove-top heat, and stir until combined.
- Remove from the heat and add the mint leaves and lime juice.
- Set aside to infuse for a few hours.
- Strain and mix with sparkling or still water or a combination of sparkling water and fresh coconut water to taste. You may add in crushed ice if you prefer.