Peanut butter and jelly, strawberries and chocolate, summer and cool drinks – some things just go together. When the temperatures rise there’s nothing better than an ice cold beverage which is why this month’s Best of the Blogs is showcasing some of this season’s tastiest sippers.
This Loaded Hibiscus Arnold Palmers from Vegetarian Ventures is an easy way to use up extra fruits and herbs you have around. Although the original only has blueberries, the sweet sipper can be customized with any fruity flavors to switch up the taste.
What’s your favorite cool summer drink? If you’re still looking for more refreshing sippers, take a look at our Tasty Seasonal Drinks Pinterest board. I promise you won’t be disappointed!
- Kenzie, BHG Social Media Editorial Assistant
Hi! Jennifer here again. I love making smoothies with my breakfast – I usually have a green smoothie (pineapple, banana, kale, spinach, and some coconut water) and a bacon, egg and spinach scramble for breakfast these days. I decided to change up my routine and make this yummy raspberry-citrus ‘swrilly’ smoothie mine didn’t turn out so swrilly, but it might have been because I used a coconut yogurt instead? I liked the combination of the tangy raspberry and orange juice with the creaminess from the yogurt and banana. It was like my breakfast dessert! You can find the Raspberry-Citrus Smoothie recipe here.
While I was enjoying my smoothie, I was catching up my blog reading and was reminded by my friend Joanna that I had a Zoku Popscicle Maker (makes popsicles in less than 9 minutes!) that I still haven’t used since I bought it a year ago. So set on a mission I decided to make my first Zoku pops! First pops were a success, I just added a little bit of milk to the yogurt mixture for easy pouring. You can also make this with a regular popsicle mold too it just takes a little bit longer! :) See the recipe below.
1/2 cup frozen unsweetened raspberries
1/2 cup orange juice
2 6 ounce vanilla yogurt
1 ripe banana, peeled, cut up, and frozen
2 tablespoons honey
1/2 teaspoon vanilla
1/3 cup of milk
1. In a blender combine raspberries and juice. Cover and blend until smooth. Move liquid into an easy pouring pitcher.
2. Clean blender, then combine milk, yogurt, banana, honey, and vanilla. Cover and blend until smooth. You want to make sure the liquid is thin enough to pour.
WITH A ZOKU
3. Pour 2 ounces of the yogurt mixture into the Zoku and let sit for 6 minutes, then top the remaining mold with the raspberry mixture and wait another 4 minutes or until pop is molded (Shouldn’t be more than 12 minutes).
WITH POPSCICLE MOLD
3. Fill the popscicle mold 1/3 full with the yogurt mixture and place the molds into the freezer, allow yogurt to completely freeze then top the remaining mold with the raspberry mixture. Allow mix to complete freeze and enjoy!
What’s your favorite smoothie combination? Ever tried it as a popscicle!?
Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!
I have been using greek yogurt in everything lately! I find it’s especially good in smoothies, adding a rich creaminess. I modified this Fruit Smoothie recipe, adding mangoes, pineapple and berry juice. I like to freeze the fruit first, which adds a nice frothiness. (You can also just add ice). Any berry juice blend will work- look for raspberry, strawberry or blueberry.
1/3c frozen chopped pineapple
1/3c frozen slided mango
1/2c greek yogurt
1/2c berry juice
Place all ingredients in a blender until smooth. Add ice for extra frothiness. Makes 1-2 smoothies.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.