MAKES 2 SERVINGS
Pantry Essential: COCONUT
This is the perfect summertime/it’s-January-and-I-wish-it-were-summertime drink. Because the recipe calls for frozen strawberries, you don’t have to wait until berries are in season (i.e., aren’t six dollars a pint) to make it. After you’ve tried this one out, experiment with different frozen fruits and fresh herb combos—blackberry and mint or pineapple and cilantro come to mind. Tequila comes to mind, too. . . . This would be a great base for a cocktail.
2 cups unsweetened coconut water
1 cup frozen strawberries
3–5 fresh basil leaves
1 tablespoon real maple syrup or raw honey (optional)
2 lime wedges
Put the coconut water, strawberries, and basil in a high-speed blender and blend on high until the mixture is smooth. Depending on how sweet your berries are, you might want some extra sweetener, so taste and add a little maple syrup or honey if needed, then blend again. Pour it into glasses, give each a squeeze of lime, and drink up.
NEXT LEVEL: After you’ve poured this into the glasses, add a scoop of chia seeds to each serving and stir. Let it sit for a few minutes to allow the chia to expand and then drink.