It’s my birthday week around these parts — and who’s got two thumbs and loves herself a birthday cocktail? THIS GIRL. Sadly, the only booze we’ve got in the house at the moment is brown, and unless there’s a good glug of ginger beer involved (or bacon and dates) (or ice cream and fruit) (or peer pressure and prayer), I’m not big on the brown.
I know. I’m a huge disappointment. What kind of foodie takes issue with whiskey?
Maybe the kind that turns FUCHSIA in the face at first sip. We’re talking the shadowself of every blemish I’ve ever had, incarnate. On mah face.
But who knows, maybe I’ll grow out of it this year, ya think? That’d be worth a whispered wish across a flaming field of birthday candles.
So. Until then. Did someone say mocktails?
I am a huge sucker for strawberry sippables. Strawberry Quik? Ismyjaaaaaaam. So much so that I made a pie out of the stuff. Well, not the actual stuff. But Quik-like stuff. A frozen pie. With a cereal crust. Yeah. ‘Member that? It was a fun time.
I’m also pretty partial to the cool, hydrating bevvies known as agua fresca(s). Particularly when they’re heavy on the fruit and the agua is of the coconut variety. That jalapeño-watermelon version that I made a few weeks ago? That was some tasty ass water.
Dammit, again with the ass water. I can’t help myself. Sorry.
Blitz some strawberries into said water, a generous squeeze of zippy lime and guddam, that’s good.
I mean, shit, that is fresh. (Name that movie!)
Strawberry-y, limey, summery, celebratory. *clink!clink!*
Ain’t birthday week the best?
Strawberry-Lime (Coconut) Agua Fresca
By Emily Stoffel
Cook time: 10 mins (including simple syrup) | Serves 2-3
Note: Summer berries are so stinkin’ sweet, you don’t need much added sugar to perk things up, so just a couple of tablespoons of this simple syrup will do. To make the syrup, just dissolve 1/2 cup raw sugar or coconut sugar (it’ll make a slightly muddier drink, but still tasty!) in 1/2 cup boiling water. Allow mixture to cool before using. Store unused syrup in a sealed contained in the fridge for up to a couple of weeks.
- 2 cups strawberries
- 1 cup coconut water
- 1/3 – 1/2 cup lime juice
- 2 T simple syrup (see note) or agave syrup
- additional lime (& mint!) for serving (optional)
Add strawberries, coconut water and simple syrup or agave to a high-speed blender and process until very smooth and frothy, about 30 seconds. Adjust lime juice to taste. Serve immediately over ice with an extra squeeze of lime and a sprig of mint — or, cover and chill for up to a day, stirring before serving. Enjoy!
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