Making Something Fun To Drink….. Without the Added Sugar

One of the things the beverage manufacturers do really well is to present their sweetened products as “something fun to drink.” Soda and other sugary drinks come in many colors and flavors.

Using this theme what we really need to do is to make something “fun to drink” if we want to kick the sugared drink habit.

Here are a few ideas that can be made and stored in the refrigerator ahead of time.

Aqua Frescas. Agua fresca is a light, non-alcoholic beverage made by blending fresh fruit and water. It is super easy to throw a few fruits in the blender with water, blending, and straining into a pitcher. If it blends smooth enough you don’t need to strain. The standard ratio is about 1part of fruit to 4 parts water. This is a great way to use up leftover fruit that is a few days old.

Examples of simple aqua-fresca-style drinks include:

•Strawberries and water with a squeeze of orange

•Watermelon and water with lime juice

•Lime, cucumber, and mint

Fruit Teas. Fruit tea examples include hibiscus, peach, or berry, or any commercially available tea that has fruit it in. These are often sugar and caffeine free and they make a super pretty color when they are steeped. You only need about 3 tea bags per quart of water. These lend themselves to being stored in the “stanley cups” so they are transportable.

Cold brew. Many people love ice coffee. A true cold brew can be brewed in a French press with cold water and coffee grinds overnight. If you use decaf that is a bonus because it can be consumed any time of day. Of course you can also just ice your coffee!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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