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NOTICE: In preparation for the UnDiet Recipe book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Free Recipes list you'll recipe new recipes each week, many of which will not even be in the recipe book!
Citrus Coolers can be consumed until noon, or anytime during the day on an empty stomach or 2 hours after a meal.
If you're serving a Citrus Cooler to guests you can use slices of Fruit for a garnish. You can also freeze some of the cooler into ice cubes to keep from diluting your fresh summer drinks.
I love these coolers not only for quenching my thirst but as an alternative when I'm in a snacking mood. If their exciting taste doesn't completely kill the snack bug, at least I have to wait 20 minutes before eating anything else and often I'm over the urge by then or I've moved on to an activity where I can't snack. To this end, I will often buy a bunch of fresh Fruit and extract the juice so that I have an assortment of Citrus Cooler opportunities ready and waiting for me. If I'm afraid they'll spoil before I'm ready to drink them I freeze them in ice cube trays.
If you don't have a juice extractor you can puree the Fruit in a blender or food processor then pour the puree into a fine sieve set over a bowl, or into a filter lined coffee basket set over your serving pitcher. Discard the pulp or save for your next Fruit smoothie. If you're using a juice extractor make sure you remove the skin, rinds, core, and seeds before processing or your juice will taste bitter.
(Courtesy of Bon Appétit, July 1994)
This distinctive fat-free beverage is a wonderful change of pace from sugar or aspartame-loaded sodas and heavily caffeinated iced tea.
Combine the following ingredients in a medium bowl
Let steep 30 minutes. Strain into a 4-cup glass or plastic measuring
cup, pressing
on the solids to extract as much liquid as possible.
Add the following ingredients to the steeped liquid:
Cover and refrigerate. Garnish with mint leaves and lemon slices.
4 servings.
Per serving: calories, 98; fat, 0; sodium, 2 mg; cholesterol, 0
Add 16 of any Celestial Seasonings Zinger tea to 1 quart filtered water. Either boil the water or set outside to make sun tea. When tea is steeped long enough stir in 1 cup honey or equivalent unrefined sweetener until dissolved. Then add 1 quart filtered water and 1 cup fresh lemon juice. Taste and adjust the lemon and/or sweetener.
Combine juice from 1 cantaloupe and 2 pounds red papayas. Stir in 3/4 cup Sweet Syrup, juice from 2 oranges, and 2 lemons.
Combine juice from 1 two-pound honeydew melon with 3 peeled kiwis, pureed. Add juice from 8 limes and 1 cup Sweet Syrup.
Mix 1 cup fresh lemon juice & 1 cup honey or maple syrup, with 1/4 cup vanilla extract, preferably one with a glycerin base instead of an alcohol base and 6 cups water. Taste and add more water until you're satisfied with the puckerability.
Shades of Martha ~ many of the following Citrus Coolers were adapted from Martha Stewart's Living magazine, I made changes only to make them healthier and compatible with the UnDiet.
Slice 15 ripe passion Fruit over a bowl to catch juices. Scoop the flesh and seeds into a fine strainer set over the bowl. Press down to extract as much juice as possible. Add juice from 4 oranges, and 1/4 cup Sweet Syrup.
Bring 2 ¼ cups finely ground unrefined sugar, or 1 ¼ cup honey, and 4 ¾ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1 minute. Remove from heat. Pour into a bowl, set 1/2 in a larger bowl of ice water. Let stand, stirring occasionally until chilled. This syrup can be refrigerated for up to 2 months.
Stir together juice from 5 lemons, and 1/2 cup honey until dissolved. Add 3 cups Orange Pekoe decaf tea, freshly brewed and chilled.
Extract 3 cups of watermelon juice (approximately 4 pounds) and add juice from 10 limes and 1 cup Ginger Syrup.
Extract juice from 9 medium ripe plums. Stir in juice from 3 lemons, 1 cup Ginger Syrup, and 1 cup carbonated water.
Bring 1 ¾ cups finely ground unrefined sugar, or 3/4 cup honey, 3 ½ cups water, and 1 six-inch piece peeled and thinly sliced ginger to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1 minute. Reduce heat to a sommer, and cook 5 more minutes. Remove from heat and let stand 30 minutes. Discard the ginger pieces. This syrup can be refrigerated for up to 2 months.
This syrup is also wonderful added alone to carbonated water.
Puree 1 pint blueberries with the juice from 5 lemons. Pour puree into a fine sieve set over a bowl. Discard pulp or save for your next Fruit smoothie. Add 1 ½ cups Mint Syrup and 2 cups cold water.
Bring 1 cup finely ground unrefined sugar, or 1/2 cup honey, and 2 bunches fresh mint, cut into 2-inch lengths, and 2 ¾ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1minute. Remove from heat. Let stand 30 minutes. Pour into a fine sieve set over a bowl, and discard mint. This syrup can be refrigerated for up to 2 months.
For a very simple, refreshing cool-ade, add this syrup all by itself to carbonated water.
Stir together the juice from 15 limes, 1 ½ cups Tarragon Syrup, and 2 cups cold water.
Bring 1 ¼ cup finely ground date or maple sugar, or 1/2 cup plus 1/8 cup honey, 10 large sprigs fresh tarragon, and 2 ½ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1minute. Remove from heat. Let stand 30 minutes. Pour into a fine sieve set over a bowl, and discard tarragon. This syrup can be refrigerated for up to 2 months.
Combine the juice from 2 strawberry pints, hulled first, with juice from 7 lemons, 1 cup Rosemary Syrup, and 2 cups carbonated water.
Bring 3/4 cup finely ground unrefined sugar, or 1/4 cup plus 1/8 cup honey, 6 sprigs fresh rosemary, and 1 ½ cups water to a boil over medium heat. Cook until the sugar/honey has completely dissolved, about 1minute. Remove from heat. Let stand 20 minutes. Pour into a fine sieve set over a bowl, and discard tarragon. This syrup can be refrigerated for up to 2 months.
last revised Octobeer 20, 2014
Copyright Kathleane C. O'Leary 1997 - all rights reserved
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