CHAPTER FIVE
Desserts & Drinks
Sweet treats and tasty sippers are the extras that often help make a meal into something special. Regardless of the occasion or season, you’ll find enticing options here.
Crunchy-Chewy Salted Chocolate Chunk Cookies
Crunchy-Chewy Salted Chocolate Chunk Cookies
Hands-on: 9 min.
Total: 36 min.
These cookies are made with whole-wheat flour for a nutrition boost, but the good news is that they work with other flours, too (see box at right). They’re wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey.
1 cup packed dark brown sugar
6 Tbsp. canola oil
6 Tbsp. butter, softened
2 Tbsp. honey
1½ tsp. vanilla extract
1 large egg
9.5 oz. whole-wheat flour (about 2 cups)
1 tsp. baking soda
⅜ tsp. table salt
4 oz. premium semisweet chocolate, chopped
⅜ tsp. fleur de sel or other coarse sea salt
1. Preheat oven to 375°F.
2. Place first 3 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add honey, vanilla, and egg; beat until well combined.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and table salt, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed until almost combined. Add chocolate; beat at low speed just until combined.
4. Spoon dough by rounded tablespoonfuls onto parchment paper–lined baking sheets (12 cookies per sheet); sprinkle ⅛ teaspoon sea salt evenly over each batch of 12, pressing gently to adhere. Bake in batches at 375°F for 8 to 10 minutes or until barely browned around edges. Cool cookies on pan 3 minutes; place on a wire rack to cool.
SERVES 36 (serving size: 1 cookie)
Calories 105; Fat 6g (sat 2g, unsat 3g); Protein 1g; Carb 14g; Fiber 1g; Sugars 8g (added sugars 8g); Sodium 104mg; Calc 91% DV; Potassium 1% DV
CHANGE IT UP
Use this recipe as a customizable template and experiment with different flours to find the one you like best. Here are some substitution options:
Brown Rice Flour
(8.8 ounces/2 cups) Cookies flattened but were crispy and very nutty tasting.
Buckwheat Flour
(9 ounces/2 cups) Sandy batter, but cookies were beautiful. Buckwheat’s bitter edge tasted like dark chocolate.
White Whole-Wheat Flour
(9.5 ounces/2 cups) Cookies were puffy and pretty, with more up-front sweetness than the other versions.
Whole-Wheat Pastry Flour
(8.5 ounces/2 cups + 2 tablespoons) Crunchier texture; flavor was mild, buttery, and sweet.
Tangy Lemon Cheesecake Bars
Hands-on: 25 min.
Total: 3 hr. 30 min.
Classic lemon squares can contain 36g sugar per piece. We put a puckery cheesecake spin on ours—cutting sugar to just 6g per bar—which allows the bright citrus to shine.
4 oz. whole-wheat pastry flour (about 1 cup)
⅓ cup sliced almonds, toasted
3 Tbsp. powdered sugar
1 Tbsp. canola oil
¼ tsp. kosher salt
¼ cup cold butter, cut into small pieces
Cooking spray
¾ cup fat-free Greek yogurt
⅓ cup granulated sugar
1 Tbsp. grated lemon rind
⅓ cup plus 1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
¼ tsp. kosher salt
1 (8-oz.) pkg. ⅓-less-fat cream cheese
2 large eggs
1. Preheat oven to 350°F.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds, powdered sugar, oil, and ¼ teaspoon salt in a food processor; pulse until almonds are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7-inch glass baking dish coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350°F for 23 minutes or until lightly browned. Remove from oven, and cool completely.
3. Reduce oven temperature to 325°F.
4. To prepare filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325°F for 30 minutes or until set.
5. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled.
SERVES 18 (serving size: 1 piece)
Calories 129; Fat 8g (sat 4g, unsat 4g); Protein 4g; Carb 12g; Fiber 1g; Sugars 6g (added sugars 5g); Sodium 130mg; Calc 3% DV; Potassium 2% DV
Lemon Meringue Pie
Hands-on: 25 min.
Total: 3 hr. 40 min.
A finely tuned balance of lemony tang and fluffy meringue makes our whole-grain pie shine—with only 231 calories per slice.
CRUST:
4.38 oz. whole-wheat pastry flour (about 1¼ cups)
1 Tbsp. nonfat dry milk
2 tsp. granulated sugar
¼ tsp. kosher salt
3 Tbsp. vegetable shortening, chilled and cut into small pieces
2 Tbsp. cold unsalted butter, cut into small pieces
¼ cup ice-cold water, divided
FILLING:
2 large eggs
1 large egg white
1½ cups water
1 cup granulated sugar
⅓ cup cornstarch
¼ tsp. kosher salt
1½ Tbsp. lemon zest
½ cup fresh lemon juice
2 tsp. unsalted butter
MERINGUE:
4 large egg whites
¼ tsp. cream of tartar
2 Tbsp. powdered sugar
1. Whisk together flour, dry milk, sugar, and salt in a bowl. Add shortening and butter; use your fingers to combine until well distributed and pea-size clumps form. Stir in 2 tablespoons ice-cold water. Add up to 2 more tablespoons water, as needed, until dough comes together. Knead 2 times on a floured surface. Shape dough into a disk; wrap in plastic wrap. Chill for 30 minutes.
2. Preheat oven to 425°F. Unwrap dough; roll into an 11-inch circle on a floured surface. Place inside a 9-inch glass pie plate. Crimp edges of dough; prick all over with a fork. Bake at 425°F until lightly browned, 10 to 12 minutes. Let cool while preparing filling. Reduce oven temperature to 375°F.
3. Whisk together eggs and egg white in a bowl. Whisk together 1½ cups water, sugar, cornstarch, and salt in a saucepan. Bring to a boil, stirring often. Boil until mixture thickens, 1 minute. Remove from heat; slowly whisk mixture into eggs. Return to pan; cook over medium-low, stirring constantly, 1 minute. Remove from heat; stir in zest, juice, and butter until smooth. Pour into crust.
4. Beat egg whites and cream of tartar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add sugar, increase speed to high, and beat until stiff peaks form, 1 minute.
5. Spread meringue over hot filling to edge of crust. Bake at 375°F until top is golden, about 10 minutes. Cool 2 hours.
SERVES 12 (serving size: 1 slice)
Calories 231; Fat 7g (sat 3g, unsat 3g); Protein 5g; Carb 38g; Fiber 3g; Sugars 20g (added sugars 19g); Sodium 118mg; Calc 2% DV; Potassium 3% DV
Easy Jasmine Rice Pudding
Hands-on: 35 min.
Total: 45 min.
Soothe yourself at the end of the day with a bowl of warm, creamy comfort. Tryptophan, the amino acid that is more notoriously associated with turkey, is jam-packed into pumpkin seeds. Your body uses tryptophan to synthesize the hormone melatonin that helps regulate sleep. If you have trouble finding goji berries or pepitas, sub tart cherries or pomegranates and walnuts; walnuts also contain tryptophan.
3½ cups 2% reduced-fat milk
⅔ cup water
⅓ cup honey
½ tsp. kosher salt
¾ cup uncooked jasmine rice
1½ tsp. vanilla extract
6 Tbsp. chopped dried goji berries
6 Tbsp. toasted unsalted pepitas (shelled pumpkin seeds)
1. Bring milk, water, honey, and salt to a simmer in a medium saucepan over medium-high. Stir in rice, and reduce heat to medium-low. Cook, uncovered, stirring often, until rice is tender and mixture is thickened, about 30 minutes.
2. Remove from heat, and stir in vanilla. Divide mixture evenly among 6 bowls; top each with 1 tablespoon goji berries and 1 tablespoon pepitas. Serve warm.
SERVES 6 (serving size: about ⅔ cup)
Calories 276; Fat 7g (sat 2g, unsat 4g); Protein 9g; Carb 46g; Fiber 2g; Sugars 25g (added sugars 15g); Sodium 245mg; Calc 20% DV; Potassium 8% DV
Red Wine-Poached Pears with Cardamom and Vanilla Mascarpone
Hands-on: 10 min.
Total: 8 hr. 50 min.
Perfumy cardamom heightens the sweetness of poached winter fruit. We use whole pods here to infuse the poaching liquid with the taste of cardamom.
2 cups water
6 Tbsp. sugar
¼ cup cardamom pods
3 Tbsp. dry red wine (such as Burgundy)
2 whole star anise (optional)
3 firm pears (such as Bosc), peeled (about 1½ lb.)
¼ cup mascarpone cheese
2 tsp. whole milk
1 tsp. vanilla bean paste or¼ tsp. vanilla extract
1. Stir together 2 cups water, sugar, cardamom, wine, and star anise, if using, in a saucepan over high; bring to a boil. Add pears; reduce heat to medium. Cut a circle of parchment paper slightly larger than circumference of pan; press paper onto the surface of pears to keep them submerged. Simmer pears 20 minutes or until just tender. Remove from heat; cool completely. Chill pears in liquid in pan 8 hours.
2. Remove pears from liquid with a slotted spoon. Halve pears vertically. Gently remove seeds and core with a spoon. Chill until serving.
3. Place pan with poaching liquid over high, and cook, stirring occasionally, until syrupy and reduced to about ½ cup, about 25 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
4. Whisk together mascarpone, milk, and vanilla in a bowl until smooth. Drizzle each serving with 1½ tablespoons poaching liquid syrup; top each with about 1 tablespoon vanilla mascarpone.
SERVES 6 (serving size: ½ pear, 1½ Tbsp. poaching syrup, and 1 Tbsp. mascarpone)
Calories 222; Fat 9g (sat 5g, unsat 4g); Protein 2g; Carb 33g; Fiber 4g; Sugars 24g (added sugars 16g); Sodium 13mg; Calc 5% DV; Potassium 5% DV
Banana-Walnut Bread
Hands-on: 15 min.
Total: 1 hr. 35 min.
Be sure to use bananas that are way overripe. If yours aren’t quite there yet, one trick is to put bananas in the oven while it preheats and cook them until they’re black. We opted for quick oats because they won’t be chewy like rolled oats. We’ve used walnut oil in this recipe for the moisture and flavor boost—roasted walnut oil provides a deeper nut flavor than walnuts alone.
¾ cup whole buttermilk
½ cup plus 3 Tbsp. quick-cooking oats, divided
6 oz. (about 1½ cups) plus 1 Tbsp. white whole-wheat flour, divided
1 tsp. baking powder
¼ tsp. baking soda
⅝ tsp. kosher salt, divided
¾ cup plus 3 Tbsp. packed light brown sugar, divided
6 Tbsp. roasted walnut oil, divided
¼ cup chopped walnuts
½ tsp. ground cinnamon
1⅓ cups mashed very ripe bananas (about 3)
1½ tsp. vanilla extract
2 large eggs, lightly beaten
Cooking spray
1. Preheat oven to 350°F. Stir buttermilk into ½ cup oats in a bowl; let stand 10 minutes.
2. Place 6 oz. flour in a bowl. Stir in baking powder, baking soda, and ½ teaspoon salt.
3. Combine 3 tablespoons sugar, 2 tablespoons oil, nuts, cinnamon, ⅛ teaspoon salt, and remaining oats and flour in a small bowl.
4. Add bananas, vanilla, eggs, and remaining brown sugar and oil to buttermilk mixture; fold in flour mixture. Spoon batter into a 9- x 5-inch loaf pan coated with cooking spray. Sprinkle walnut streusel over top. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan on a wire rack 15 minutes. Remove bread from pan; serve warm, or cool completely.
SERVES 16 (serving size: 1 slice)
Calories 190; Fat 8g (sat 1g, unsat 7g); Protein 4g; Carb 27g; Fiber 2g; Sugars 16g (added sugars 10g); Sodium 208mg; Calc 5% DV; Potassium 4% DV
Fresh Blackberry Granita with Lemon Syrup
Hands-on: 25 min.
Total: 4 hr. 25 min.
2 lemons
1½ cups water
1⅓ cups sugar, divided
2 Tbsp. dark rum
¼ tsp. salt
1½ lb. fresh blackberries
2 thyme sprigs
¼ cup warm water
Grated lemon rind (optional)
1. Using a vegetable peeler, remove strips of rind from lemons; reserve. Juice 1 lemon. Place 1½ tablespoons lemon juice, 1½ cups water, 1 cup sugar, rum, salt, and blackberries in a blender; blend 2 minutes. Strain blackberry mixture through a fine sieve over a 13 x 9-inch glass baking dish, pressing on solids with a spatula until only seeds remain. Discard seeds. Cover and freeze 4 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
2. Combine reserved rind strips, remaining ⅓ cup sugar, and thyme in a medium bowl; muddle 1 minute. Let stand 10 minutes. Add ¼ cup warm water to rind mixture, stirring with a whisk until sugar dissolves. Strain mixture through a sieve over a bowl; discard solids. Place 1 cup granita in each of 8 dessert glasses; drizzle 1 tablespoon lemon syrup over each serving. Sprinkle evenly with grated lemon rind, if desired.
SERVES 8
Calories 173; Fat 0g; Protein 1g; Carb 41g; Fiber 4g; Sugars 37g (added sugars 33g); Sodium 75mg; Calc 3% DV; Potassium 4% DV
Strawberry, Basil, and Balsamic “Slablova”
Hands-on: 20 min.
Total: 5 hr. 50 min.
Inspired by a pavlova-for-a-crowd “slablova” recipe on Food52, we created our own Passover version. Though potato starch is a go-to for Passover baked goods, we found tapioca starch gives better texture here. For a non-Passover occasion, cornstarch makes a beautiful pavlova.
1½ Tbsp. kosher-for-Passover tapioca starch
1¾ cups plus 1 Tbsp. superfine sugar, divided
8 large egg whites, at room temperature
2 tsp. fresh lemon juice
½ tsp. kosher salt
3 cups fresh strawberries, hulled and quartered
¼ cup chopped or torn fresh basil
3 Tbsp. kosher-for-Passover white or red balsamic vinegar
1¾ cups heavy cream
1. Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper.
2. Whisk together tapioca starch and 1¾ cups sugar in a small bowl.
3. Beat together egg whites, lemon juice, and salt with an electric mixer on medium speed until frothy, 1 to 2 minutes. Increase speed to medium-high, and gradually add sugar mixture, beating until stiff, glossy peaks form, about 10 minutes.
4. Spread meringue onto prepared baking sheet in an even layer to form a 13- x 10-inch rectangle. Bake at 250°F until set and firm, about 2 hours and 30 minutes. Turn oven off, and let stand in oven to completely cool, about 3 hours.
5. Combine strawberries, basil, and balsamic vinegar in a bowl; let stand 30 minutes.
6. Just before serving, beat together cream and remaining 1 tablespoon sugar with an electric mixer on medium-high speed until soft peaks form. Spread whipped cream evenly over meringue. Top with strawberry mixture. Serve immediately.
SERVES 15 (serving size: 1 [3-in.] piece)
Calories 208; Fat 10g (sat 6g, unsat 3g); Protein 3g; Carb 28g; Fiber 1g; Sugars 26g (added sugars 23g); Sodium 102mg; Calc 3% DV; Potassium 3% DV
Oatmeal-Raisin Skillet Cookie with Miso-Caramel Sauce
Hands-on: 15 min.
Total: 1 hr.
Chewy in the middle with crispy edges, this easy dessert flavored with browned butter is absolutely irresistible. You can swap any dried fruit for the raisins here.
COOKIE:
3 Tbsp. unsalted butter
5 Tbsp. canola oil
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 large egg
4.25 oz. all-purpose flour (about 1 cup)
¾ tsp. baking soda
1 cup old-fashioned rolled oats
½ cup raisins
Cooking spray
SAUCE:
¼ cup packed light brown sugar
2 Tbsp. unsalted butter
3 Tbsp. sweet white miso
1 Tbsp. heavy cream
1 tsp. apple cider vinegar
¾ cup vanilla frozen yogurt
1. Prepare the cookie: Preheat oven to 325°F. Heat butter in a 9-inch cast-iron skillet over medium until butter melts and foam subsides, 3 to 4 minutes. Pour melted butter in a large bowl, but don’t wipe out skillet. Add oil to butter. Add sugars, vanilla, and cinnamon; whisk vigorously until smooth. Whisk in egg.
2. Stir together flour and baking soda in a small bowl. Add to sugar mixture, and stir until just incorporated. Fold in oats and raisins. Lightly coat buttered cast-iron skillet with cooking spray. Spread dough in skillet.
3. Bake at 325°F until just done, 25 to 30 minutes. (The cookie will just be cracking at the edges.) Remove skillet from oven, and cool on a wire rack 15 to 20 minutes.
4. Prepare the sauce: Heat sugar and butter in a skillet over medium-high, whisking until sugar dissolves. Whisk in miso until smooth. Remove from heat. Add cream; stir in vinegar. Pour half of sauce over cookie. Cut into wedges. Top each serving with 1 tablespoon frozen yogurt, and drizzle evenly with remaining sauce.
SERVES 12 (serving size: 1 slice, 1½ Tbsp. sauce, and 1 Tbsp. frozen yogurt)
Calories 280; Fat 12g (sat 4g, unsat 8g); Protein 5g; Carb 39g; Fiber 2g; Sugars 24g (added sugars 16g); Sodium 230mg; Calc 5% DV; Potassium 3% DV
KNOW YOUR MISO
You’ll see three miso styles in well-stocked groceries: White, or shiro, miso is the mildest and is also called sweet or mellow miso. Red, or aka, miso, fermented longest, is the most pungent. Yellow, or shinshu, miso falls in the middle and is, to some, the most versatile.
Milk Chocolate Yogurt with Granola and Blueberries
Hands-on: 45 min.
Total: 1 hr. 45 min.
This dessert is adapted from a recipe in Cheryl Sternman Rule’s book Yogurt Culture. The yogurt only has three ingredients, so it’s important to use the best you can get.
1 cup old-fashioned oats
2 Tbsp. toasted sesame seeds
2 Tbsp. demerara or turbinado sugar
¾ tsp. ground cinnamon
1 tsp. flaky sea salt, divided
3 Tbsp. unsweetened cocoa
3 Tbsp. honey
2 Tbsp. extra-virgin olive oil
5 oz. Valrhona or Callebaut milk chocolate, melted over a double boiler
2 cups plain whole-milk Greek yogurt
2 cups fresh blueberries
1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Combine oats, sesame seeds, sugar, cinnamon, and ½ teaspoon salt in a large bowl.
2. Whisk together cocoa, honey, and oil in a saucepan over medium until honey and cocoa melt together. Pour over oat mixture; stir to coat. Spread onto prepared baking sheet; bake at 300°F for 15 minutes. Stir the granola to break it apart, and bake another 12 minutes. Remove from oven; cool completely. Crumble the granola.
3. Place melted chocolate in a medium glass bowl. Gradually whisk in yogurt until smooth. (If chocolate starts to seize up, return bowl to double boiler, and stir constantly over low heat until smooth.) Stir in remaining ½ teaspoon salt. Cover and chill yogurt mixture 1 hour or up to 8 hours.
4. Divide yogurt mixture among 8 parfait glasses; top with granola and blueberries.
SERVES 8 (serving size: about ⅓ cup yogurt, ¼ cup granola, and ¼ cup blueberries)
Calories 299; Fat 14g (sat 6g, unsat 7g); Protein 9g; Carb 37g; Fiber 4g; Sugars 26g (added sugars 18g); Sodium 257mg; Calc 11% DV; Potassium 8% DV
Bordeaux-Style Strawberries
Hands-on: 21 min.
Total: 21 min.
In Bordeaux, where châteaus and vineyards abound, a typical dessert is fresh strawberries sliced into a red wine glass and then topped with a great Bordeaux. Here, that regional tradition is adapted to make it more dessert-like.
SAUCE:
2 cups richly flavored red wine (such as Bordeaux)
2 Tbsp. sugar
1 Tbsp. minute tapioca
1½ tsp. vanilla extract
BERRIES:
1 lb. ripe strawberries, hulled
3 Tbsp. sugar
2 tsp. vanilla extract
1. To prepare sauce, combine wine, 2 tablespoons sugar, and tapioca in a saucepan over medium heat. Cook 7 minutes or until tapioca dissolves and mixture is slightly thickened, stirring frequently with a whisk. Remove from heat; stir in 1½ teaspoons vanilla. Pour mixture into a small bowl set into a large bowl of ice water; cool mixture to room temperature.
2. To prepare berries, combine berries, 3 tablespoons sugar, and 2 teaspoons vanilla in a bowl; let stand 15 minutes, stirring occasionally.
3. Divide berry mixture among 4 red wine glasses. Pour sauce over berries.
SERVES 4 (serving size: ½ cup berries and ⅓ cup sauce)
Calories 221; Fat 0g; Protein 1g; Carb 31g; Fiber 2g; Sugars 23g (added sugars 16g); Sodium 6mg; Calc 3% DV; Potassium 9% DV
Holiday Coconut Cooler
Hands-on: 5 min.
Total: 5 min.
Wow your guests this holiday season with a whimsical white cocktail. A mix of coconut milk and coconut rum adds Caribbean flair, making even the coldest winter days feel bright and blissful. Entertain a crowd with ease by making a double or triple batch ahead of time—just give it a stir right before garnishing.
½ cup fresh mint leaves
1 (1-in.) lime wedge
2 Tbsp. granulated sugar
¼ tsp. kosher salt
3 oz. white rum
½ cup coconut water
5 ice cubes
3 oz. coconut rum
1 Tbsp. fresh lime juice
2 cups refrigerated unsweetened coconut milk (such as Silk)
Fresh mint leaves
Pomegranate arils
1. Muddle mint leaves, lime wedge, sugar, and salt in a cocktail shaker. Add white rum, coconut water, and ice cubes; shake for 15 seconds. Strain into a serving pitcher. Add coconut rum, lime juice, and coconut milk. Stir to combine. Pour into 4 lowball glasses filled with ice. Garnish with fresh mint leaves and pomegranate arils.
SERVES 4 (serving size: about ¾ cup)
Calories 141; Fat 2g (sat 2g, unsat 0g); Protein 0g; Carb 12g; Fiber 0g; Sugars 7g (added sugars 6g); Sodium 142mg; Calc 23% DV; Potassium 2% DV
MAKE IT A MOCKTAIL
To make this a mocktail, omit both rums and add an extra ½ cup coconut water, 1 tablespoon fresh lime juice, and ½ teaspoon coconut extract.
Cucumber-Lime-Lavender Spritzer
Hands-on: 5 min.
Total: 30 min.
This effervescent, nonalcoholic refresher perfectly balances floral, tangy, and sweet flavors. If you’d like to turn it into a tipple, try adding a splash of gin or vodka.
½ cup water
⅓ cup granulated sugar
¼ cup loosely packed fresh mint leaves
1 Tbsp. dried culinary lavender
4 cups chopped peeled cucumber (about 4 cucumbers)
⅔ cup fresh lime juice (from about 4 limes)
6 cups club soda
Mint sprigs and lime wedges (optional)
1. Combine ½ cup water and sugar in a saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat. Add mint leaves and lavender. Steep 12 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids. Cool syrup completely, about 10 minutes.
2. Combine cucumber and lime juice in a blender, and process until smooth.
3. Stir together mint-lavender syrup, cucumber-lime mixture, and club soda in a large pitcher. Serve over ice; garnish with mint sprigs and lime wedges, if desired.
SERVES 8 (serving size: 1 cup)
Calories 46; Fat 0g; Protein 0g; Carb 12g; Fiber 1g; Sugars 10g (added sugars 8g); Sodium 39mg; Calc 2% DV; Potassium 3% DV
Blackberry-Orange Margarita
Hands-on: 10 min.
Total: 1 hr. 10 min.
This fruity sipper has sweet-tart flavor with a subtle burn from the serrano-infused tequila. Tender-tongued? This drink is equally delicious without the chile. Blackberries are fiber-packed and contain antioxidants called polyphenols that might ward off cognitive decline and keep your heart healthy. Garnish with additional blackberries and a chile, if you like.
4 oz. tequila
1 small serrano chile, halved lengthwise
12 oz. fresh blackberries
1 cup fresh orange juice
½ cup fresh lime juice
2 Tbsp. agave nectar
Dash of salt
1. Place tequila and chile in a small bowl or cup. Let stand 1 hour. Strain mixture through a fine-mesh sieve over a cup; discard solids.
2. Place blackberries, orange juice, lime juice, agave nectar, and salt in a blender; process until smooth. Strain mixture into a pitcher; discard solids. Stir in tequila. Divide mixture among 4 ice-filled glasses.
SERVES 4 (serving size: about ¾ cup)
Calories 168; Fat 1g (sat 0g, unsat 0g); Protein 2g; Carb 25g; Fiber 5g; Sugars 18g (added sugars 8g); Sodium 62mg; Calc 4% DV; Potassium 6% DV
Grape-Kombucha Sipper
Hands-on: 15 min.
Total: 30 min.
This versatile fruit also packs a healthy punch: Black and red grapes are rich in anthocyanins—powerful antioxidants that may lower your risk of heart disease and cancer and boost brain power. By adding the kombucha last, we preserve its carbonation, making for a crisp and refreshing cocktail.
12 oz. seedless black grapes (about 2 cups)
¾ cup water
3 Tbsp. sugar
1 (2-in.) lemon rind strip
Ice
Frozen grapes
4 oz. gin
16 oz. kombucha
Fresh rosemary sprigs
1. Combine seedless black grapes, water, sugar, and lemon rind strip in a small saucepan over medium-high. Bring to a boil; reduce heat, and simmer 14 minutes or until liquid is slightly syrupy, stirring occasionally. Cool completely. Discard lemon rind.
2. Place grape mixture in a blender; pulse until smooth. Strain through a fine sieve over a bowl, pressing gently to extract liquid; discard solids.
3. To prepare each cocktail, fill each of 4 (8-oz.) glasses with ice and, if desired, frozen grapes. Pour ⅓ cup grape mixture into each glass. Add 1 oz. gin and 4 oz. kombucha. Garnish with fresh rosemary.
SERVES 4 (serving size: about 1 cup)
Calories 165; Fat 0g; Protein 1g; Carb 26g; Fiber 1g; Sugars 21g (added sugars 10g); Sodium 7mg; Calc 1% DV; Potassium 4% DV
MAKE IT A MOCKTAIL
For an alcohol-free fall refresher, swap the 1 oz. gin in each drink for 2 oz. tonic water and 1 tsp. freshlemon juice.