Got some leftover limes from that salsa or guacamole? Put them to good use with this satisfying alternative to traditional lemonade. Made with coconut water and vanilla, it’s the ultimate tropical refresher.
Makes two 14-ounce servings
Seeds from 1/2 vanilla bean, or 2 teaspoons vanilla extract (optional)
1/2 cup freshly squeezed lime juice
2 1/2 cups coconut water or water
1/4 cup + 2 tablespoons agave nectar or organic cane sugar, or to taste
Mint leaves and lime wedges (optional)
1. If using the seeds of the vanilla bean, blend them well with the lime juice, coconut water, and agave nectar.
2. Otherwise, simply stir all of the ingredients well in a pitcher. Garnish the glasses with mint leaves and lime wedges, if desired.
• For lemonade, replace limes with . . . you guessed it… lemons.
• For lime-gingerade, add a 1/4- to 1/2-inch piece of fresh ginger—blend and strain before serving.
• For pink limeade, add a very small sliver of beet before blending. A little goes a long way with beets.
• For lavender-rose limeade, add 1 teaspoon of lavender flowers and 1 tablespoon of rose water before blending. Strain before serving.
Recipe courtesy of Healing the Vegan Way Chef Mark Reinfeld of Vegan Fusion and the Doctor and the Chef