Lemon Verbena Gimlet

Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.

Yield 4 servings (serving size: about 1/2 cup)

Ingredients

• 1 cup water
• 1/4 cup sugar
• 1/4 cup torn verbena leaves
• 3/4 cup dry gin
• 3/4 cup club soda, chilled
• 1/4 cup fresh lime juice (about 2 limes)
• Lemon verbena sprigs (optional)
• Lime slices (optional)

Preparation

1. Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.

2. Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.

Nutritional Information

Calories: 157

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 13.9g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 10mg

Calcium: 5mg

Cynthia Nims, Cooking Light, JUNE 2009

Brandied Berry Milkshake

This recipe is also good without the alcohol, if you prefer.

Yield 4 servings (serving size: 1 cup

Ingredients

• 2 cups vanilla low-fat ice cream
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup 1% low-fat milk
• 1/4 cup brandy

Preparation

Place all ingredients in a blender; process until smooth.

Nutritional Information

Calories: 182 (18% from fat)

Fat: 3.7g (sat 2.1g,mono 1g,poly 0.3g)

Protein: 4.7g

Carbohydrate: 24.3g

Fiber: 1.9g

Cholesterol: 19mg

Iron: 0.4mg

Sodium: 65mg

Calcium: 153mg

Cynthia Nims, Cooking Light, JUNE 2006

Sparkling Sangria

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Yield 8 servings (serving size: 1 cup)

Ingredients

• 1 cup cherries, pitted and halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup quartered small strawberries
• 1/2 cup chopped nectarine (about 1)
• 1/3 cup brandy
• 1 cup apricot nectar, chilled
• 1 (750-milliliter) bottle cava, chilled

Preparation

1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Nutritional Information

Calories: 153 (3% from fat)

Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein: 0.9g

Carbohydrate: 17g

Fiber: 2.7g

Cholesterol: 0.0mg

Iron: 0.5mg

Sodium: 2mg

Calcium: 13mg

Jackie Mills, MS, RD, Cooking Light, JUNE 2008

Jamaica Margaritas

Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

Yield 8 servings (serving size: 1/2 cup margarita and 1 lime slice)

Ingredients

• 1 cup dried hibiscus blossoms (about 2 ounces)
• 3 cups water
• 3/4 cup sugar
• 1 1/4 cups tequila
• 1/2 cup fresh lime juice
• 1/3 cup Triple Sec or other orange-flavored liqueur
• 8 lime slices

Preparation

Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.

Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.

Nutritional Information

Calories: 205 (0.0% from fat)

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 24.7g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 3mg

Calcium: 4mg

Jeanne Kelley, Cooking Light, JUNE 2006

Kiwi Colada

Here's a fun twist on the classic summertime umbrella drink. Kiwifruit and melon liqueur give the cocktail a green hue and slightly tangy flavor. Although we used green kiwi, you can substitute the golden variety for a sweeter taste and golden color.

Yield 6 servings (serving size: about 3/4 cup)

Ingredients

• 5 peeled kiwifruit, divided
• 3 cups ice
• 1/4 cup light rum
• 1/4 cup Midori (melon-flavored liqueur)
• 3 tablespoons Cream of Coconut (such as Coco Lopez)
• 1 (8-ounce) can crushed pineapple in juice, undrained

Preparation

Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside. Add ice and remaining ingredients to blender; process until smooth. Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.

Nutritional Information

Calories: 143 (10% from fat)

Fat: 1.6g (sat 1g,mono 0.0g,poly 0.2g)

Protein: 0.6g

Carbohydrate: 23.1g

Fiber: 2.5g

Cholesterol: 0.0mg

Iron: 0.4mg

Sodium: 11mg

Calcium: 17mg

Cynthia Nicholson, Cooking Light, JUNE 2005