Bottoms Up: Fun and Healthy Summer Treats You Can Drink
by Cathe Olson
While water is the best beverage when it comes to quenching thirst on those hot summer days, once in a while you and your kids want a treat. Rather than heading to a convenience store for neon-colored, artificially flavored, overly sweetened slushies, try making your own specialty drinks. They’re fun for kids to create and are so delicious. The following recipes are made with fresh fruit and other wholesome ingredients that you can feel good about. So go on and buy a big box of straws and get ready to start slurping. Bottoms up!
Ultimate Strawberry Shake
Makes 1 to 2 servings
This is so very good?—creamy and bursting with strawberries.
- 3 scoops (a little more than 1 cup) vegan Strawberry Ice Cream
- 1 cup halved strawberries
- 1/2 cup soymilk or other nondairy milk
- Combine all of the ingredients in a blender and process until smooth.
Almond Dream Shake
Makes 1 to 2 servings
Before I got married I worked at a natural food deli. This was our most popular smoothie.
- 2 scoops (about 3/4 cup) vegan Vanilla Frozen Yogurt or Ice Cream
- 1 large banana, peeled, sliced, and frozen
- 1 cup soymilk or other nondairy milk
- 2 tablespoons almond butter
- Combine all of the ingredients in a blender and process until smooth.
Orange Cream Float
Makes 1 serving
I wasn’t able to find an all-natural orange soda for this float, so I came up with my own. Not only is it nutritious, it tastes great in this float.
- 2/3 cup sparkling water or seltzer water
- 1/3 cup freshly squeezed orange juice
- Agave syrup (optional)
- 1 large scoop vegan Vanilla Ice Cream
- Combine the sparkling water and orange juice in a tall glass. Add a little agave syrup to sweeten, if desired. Gently drop the scoop of ice cream into the soda. Serve with a long-handled iced-tea spoon and a straw.
Watermelon Slushy
Makes 6 servings
This is a delicious, wholesome alternative to those sugary drinks with artificial coloring sold at carnivals and convenience stores. If you don’t have an ice cream maker, see note below.
- 8 cups diced watermelon
- 1/4 cup agave syrup
Place the diced watermelon in a food processor or blender and process until smooth. Place a fine-mesh strainer over a medium bowl and pour the blended watermelon through it to remove the seeds (you should have about 4 cups of watermelon juice). Whisk in the agave syrup. If the watermelon was cold, the mixture may be frozen immediately; otherwise, chill it in the refrigerator for at least 2 hours. Freeze in an ice cream maker until thick and slushy, about 20 minutes. Serve with a straw and a spoon.
Blueberry-Banana Slushy
Makes 1 quart
No sweeteners are used in this delicious treat?it’s all fruit! If you don’t have an ice cream maker, see note below.
- 3 bananas
- 1 cup blueberries
- 1 cup unsweetened apple juice
- Combine all of the ingredients in a blender and process until smooth. If the mixture is cold, it may be frozen immediately; otherwise, chill it in the refrigerator for at least 2 hours. Freeze in an ice cream maker until thick and slushy, about 20 minutes. Serve with a straw and a spoon.
Note: If you don’t have an ice cream maker for the slushies, place mixture in a fairly shallow (no deeper than two inches) freezerproof pan or dish. Cover and put it the freezer. After about forty-five minutes, check the mixture. When it is partially frozen, remove it from the freezer and beat it vigorously with a fork or a handheld mixer. Beat it until it is smooth, breaking up any frozen sections. Then return it to the freezer. Continue to beat the ice cream every thirty minutes and return it to the freezer. Repeat this process until the slushy is thickened. It may take 2 to 4 hours.
Recipes from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love copyright © 2009 by Cathe Olson
