Sunday, July 15, 2012

Cool Coco - Limeade for #SundaySupper #BeattheHeat

Thanks to this week's rain and windier weather, it's been a bit of an easier-to-live-with climate than last week's 40° C+ temperatures. Believe me, I'm not complaining about the heat - God knows it will be back to the frigid ice-caked Winter all too soon. When it is nice and warm (some would say hot) out, I fling on a tank top, shorts, hat, sunglasses and my SPF 75 and get out into the garden, where my tomatoes and pineapple groundcherries are just relishing the favourable weather. Of course, I make sure to hydrate properly - both the plants and myself need extra fluid and nutrients in the heat!
While the plants get an organic green cocktail of kelp and veggie plant food mixed with their water, I was never a huge fan of the green juice myself.

I am a huge fan of just plain water, and recently have been experimenting with adding some healthy flavourings to create my own gourmet "spa water". Being the season that it is, frozen berries, cherries, peaches, melons and even pineapple make delectable ice cubes, and steeping a combination of fresh mint, lemon slices and cucumber in a pitcher of plain H2O overnight makes for an ideal water bottle filling. As a bonus, by using the real fruit rather than a syrup or juice means that you get it's nutrients both in your water and when you eat the leftovers! For example, pineapple is filled with micronutrients needed to kick start your metabolism, and there are a host of antioxidants in all types of in season fruit.

But if you really need something "more" than a cool glass of water, I "Beat the Heat" with this accompaniment to a no-cook or outdoor grilled #SundaySupper - a bright, tangy limeade made with coconut water. Instead of watering down the delicate balance of sweet and sour with ice, I add frozen Summer berries that release their own delectable nectars as they thaw. Whatever's left in the glasses or jugs afterwards makes for a lightly coconutty fruit salad that you can either scoop out with a spoon or dress up with coconut milk and other tropical fruit for dessert!

This week's #SundaySupper is being hosted this week by Jen from Juanita's Cocina and is all about cooling off with no-cook, chilled out foods. Check out the other participant's refreshing options below:

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

Coco - Limeade
Makes 12 "martini" size servings or 6 (1-cup) tumblers
1 pint fresh blueberries, washed
6 large strawberries, plus 1 cup
2/3 cup fresh squeezed lime juice
4 cups coconut water
1 cup water
3 tbsp light agave nectar (plus extra as needed)
1/2 tsp sea salt
  1. Thread half the blueberries onto 12 wooden or bamboo skewers.
  2. Place skewers on a baking sheet in one layer along with the remaining blueberries and strawberries.
  3. Freeze, uncovered, overnight.
  4. In a jug, stir together the lime juice, coconut water, plain water, agave nectar and sea salt until well combined. Chill thoroughly.
  5. Place one large frozen strawberry and one skewer of blueberries in the bottom of each martini glass.
  6. Add the remaining blueberries and strawberries to the jug of limeade.
  7. Pour even amounts of limeade overtop each berry base and serve immediately.
Amount Per Serving (includes fruit used for ice)
Calories: 99.7
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 18.2 mg
Total Carbs: 24.8 g
Dietary Fiber: 4.7 g
Protein: 1.5 g


  1. I love coconut and limeade. I will have to try this sometime soon.

  2. This looks so refreshing and ummy!

  3. Your cool coco limeade looks so fresh. :)
    I don’t mind drink this every day. LOL.
    Based on your delicious cool coco limeade photos, we'd like to invite you to submit your food photos on a Food Photography site so our readers can enjoy your creations.
    It is absolutely free and fun to make others hungry!

  4. I love what you did with the blueberries. Great-looking drink.


Thanks for the feedback!