This vegetable quinoa bowl, packed with fresh ingredients like blueberries, tomatoes, and a zesty lemon Dijon dressing, is the perfect balance of flavor and health. The combination of sweet and savory ingredients makes it a refreshing and satisfying option for any meal.
Why I Love This Recipe
Here are three reasons why you’ll love this recipe:
Light and Refreshing: This dish is light and invigorating, making it a perfect choice for a revitalizing meal that leaves you feeling satisfied without being overly full.
Nutrient-Dense: Packed with fresh vegetables, fruits, and whole grains, this bowl is brimming with essential nutrients, making it a nourishing choice for any meal.
Ideal for Meal Prep: Easily prepare a large batch at the beginning of the week for convenient, healthy lunches or quick dinners. You can also boost its heartiness by adding proteins like soy curls, roasted chicken, or baked fish.
Ingredients in Vegetable Quinoa Recipe with Blueberries
Here’s a closer look at the key ingredients that make this dish so vibrant and delicious:
Blueberry: Blueberries are in peak season during the summertime, making them a perfect addition to this dish.
Quinoa: Quinoa can be cooked in vegetable or chicken broth for extra flavor. I typically use white quinoa because it highlights the vibrant colors of the veggies. Fun fact: quinoa is a complete protein, containing all nine essential amino acids.
Tomato: Any variety of tomato works wonderfully in this recipe, or mix different types to add a range of colors and flavors.
Cucumber: You can choose to de-seed the cucumber or leave the seeds in. For a crunchier texture, I prefer to remove the seeds.
Green Onion: I use green onions in this recipe to maintain a mild onion flavor that complements the sweet-tart blueberries. Chives are also a great option for a more delicate flavor.
Fresh Herbs: Fresh parsley is my choice for adding a burst of herbal freshness, giving the dish tabbouleh vibes.
The Simple Tabbouleh Dressing For This Veggie Quinoa Salad
This salad dressing is incredibly simple, and that’s part of its charm! I love making lemon vinaigrette for all sorts of summertime salads because it adds a vibrant, zesty flavor that complements fresh, seasonal produce perfectly.
Olive Oil: Use a high-quality olive oil for the best flavor. If you only have extra virgin olive oil, that’s perfectly fine too. Alternatively, avocado oil is another excellent choice for this dressing.
Lemon: Freshly squeezed lemon juice is key to this dressing. I always keep a few lemons on hand, either on the counter or in the fridge, for dressings, a lemon fizz, or to add a splash of flavor to dishes like pesto to prevent oxidation and browning.
Dijon Mustard: Adds a tangy depth of flavor and helps emulsify the dressing, creating a smooth and well-blended mixture.
Honey: Provides a touch of sweetness to balance the acidity and tang.
Kosher Salt and Black Pepper: Season to taste
Step-By-Step Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Pairings For Vegetable Quinoa Bowl
Enjoy this dish as a complete meal by adding your favorite protein on top, or serve it as a flavorful side at a potluck or party. It pairs well with a variety of foods—try it as part of a meze platter with hummus and falafel, or serve it alongside grilled seafood for a light, refreshing side.Enjoy this dish as a complete meal with some additional protein right over top or as a side dish to a potluck or party. Try it along side Grilled Shrimp with a Lemon Garlic Butter Sauce, or Air Fryer Chicken Wings.
Variations
You can easily customize this recipe by adding or omitting ingredients to make it your own.
Veggies: Include roasted vegetables such as butternut squash, sweet potatoes, red onion, broccoli florets, or red bell pepper for extra flavor and nutrition.
Nuts/Seeds: Add some crunch with pine nuts, almonds, walnuts, sunflower seeds, or pumpkin seeds.
Cheese: Mix in some goat cheese, feta cheese, or mozzarella for a creamy texture.
Whole Grains: Swap the quinoa for other whole grains like farro, amaranth, or brown rice if you prefer.
More Flavors: Enhance the salad dressing by adding garlic powder, lemon zest, a splash of vinegar, or a pinch of red pepper for an extra kick.
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American
Servings 4servings
Calories 313kcal
Equipment
1 large bowl
1 rubber spatula
1 Mason Jar with lid
1 measuring utensils
Ingredients
Quinoa Blueberry Tabbouleh Salad
1cupdried quinoa
1¾vegetable broth
1cup blueberries
1cupdiced tomato
1cucumber, seeded and diced
2green onions, thinly sliced
½cupfresh parsley
Dressing
3tbspolive oil
2tbspfresh lemon juice
1tbsphoney
1tspDijon mustard
kosher salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Notes
For a vegan alternative, you can swap out the honey for maple syrup, which will add a similar touch of sweetness while keeping the recipe plant-based.
You may have had pumpkin bread, zucchini bread, and banana bread, but have you tried an Acorn Squash Bread recipe?! It is a flavorful bread that carries the cozy aroma of the fall season.
This recipe has a slightly nutty flavor and is lightly spiced with ground cinnamon.
Why I Love This Flavorful Acorn Squash Bread
This is my new favorite fall treat and I love that this recipe comes together in just one bowl and doesn’t require an electric mixer. It has just the right amount of sweetness for me however, if you want this recipe to be more sweet, you can add a sweet cinnamon spiced glaze.
This is a delicious quick bread recipe that is a great addition to your baking rotation. This recipe can be made into squash muffins or dressed with a sweet glaze and toasted pumpkin seeds.
I am growing acorn squash as one of the winter squashes in the garden but you can find acorn squash in most farmers markets and the grocery store around fall and winter.
Ingredients
Acorn squash (about 2 cups pureed)
Unsalted melted butter, plus more for greasing the pan
All-purpose flour
Whole wheat flour
Baking powder
Baking soda
Ground cinnamon
Kosher salt
White sugar
Eggs
Greek yogurt
Vanilla extract
Optional ingredients: chopped toasted walnuts or chocolate chips
Step By Step Instructions
Step 1: Prepare Homemade Acorn Squash Puree
Cut the acorn squash in half and remove the seeds.
Roasting: Preheat your oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.
Air Frying: Preheat your air fryer to 400°F (190°C). Cut the squash halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender.
Once your squash is cooked, cool slightly, then scoop flesh out from the outer skin. In a large bowl, mash squash with a potato masher until smooth. Alternatively, you can puree it in a blender or food processor until smooth.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan with butter, andcooking spray, or line it with parchment paper.
Step 3: Mix Wet Ingredients
In a large mixing bowl combine approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.
Step 4: Add Dry Ingredients
In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the flour mixture into the squash mixture until just combined. Avoid overmixing to keep the bread tender.
Step 5: Bake
Pour the batter into the prepared bread loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown.
Step 6: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice with a sharp knife and enjoy!
Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.
How To Serve Acorn Squash Bread Recipe
You can serve this bread warm with a little butter and coffee as a sweet treat with breakfast. Alternatively, you can serve this as a warm dessert. I like to serve this in a small bowl with vanilla ice cream, whipped cream, and a drizzle of maple syrup.
How To Store This Acorn Squash Bread Recipe
Short Term Storage:
After the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.
Week-long storage:
Wrap the cooled bread in plastic wrap or foil, or place it in an airtight container. Store it in the refrigerator for up to a week.
Long-term storage:
I like to make this Acorn Squash Bread in advance and freeze it for later. Freezing is my favorite storage method because it allows me to have this delicious treat ready to go whenever guests arrive. I simply take it out of the freezer, let it thaw, and serve it with coffee for breakfast or warm it up as a cozy dessert paired with ice cream.
Wrap the cooled bread tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe zip-top bag. Label the bread with the date and freeze it for up to 3 months. To thaw, place the bread in the refrigerator overnight or let it sit at room temperature for a few hours. You can also reheat individual slices in the microwave or oven.
½cupunsalted melted butter, plus more for greasing the pan 1 stick
1cupall-purpose flour
½cupwhole wheat flour
1½tspbaking powder
½tspbaking soda
1tspground cinnamon
½tspkosher salt
¾cupwhite sugar
2large eggs
½cupGreek yogurt
1tspvanilla extract
Optional: toasted walnuts or bittersweet chocolate chips
Instructions
Step 1: Prepare Squash
Cut the acorn squash in half and remove the seeds. Roasting: Preheat your oven to 400°F (200°C). Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.Air Frying: Preheat your air fryer to 400°F (190°C). Cut the halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender. Allow the acorn squash to cool slightly, then scoop out the flesh. In a large bowl, mash squash with a potato masher until smooth. Alternatively you can puree it in a blender or food processor until smooth.
Step 2: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inch loaf pan or line it with parchment paper.
Step 3: Mix Wet Ingredients
In a large bowl, stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.
Step 4: Add Dry Ingredients
In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender.
Step 5: Bake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!
Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.
It’s soup season, make this Easy Pumpkin Bisque recipe! As the weather cools down, nothing feels quite as comforting as scarves, wool socks, and a steaming bowl of soup.
This Creamy Pumpkin Bisque is a fan favorite for a fall-themed soup. It’snot only delicious but also simple to make with just a few ingredients.The pairing of pumpkin and chestnuts creates a silky soup with a sweet and nutty flavor that’s perfect for curling up with on crisp fall evenings.
Why I Made This Pumpkin Bisque Recipe
As the seasons change, I find myself reaching for soup recipes to warm up on cool fall days. This pumpkin bisque is a simple recipe with healthy ingredients that are easy to prepare, and incredibly tasty.
Plus, it’s a fantastic way to use chestnuts if you come across them at your local store or farmers market. Enjoy this comforting bowl of soup for a cozy and satisfying meal!
The Star Ingredients in Vegan Pumpkin Bisque
Pumpkin
Pumpkin is the star of this bisque, bringing that quintessential fall flavor to the table. For convenience, I used canned pumpkin, which is readily available at many grocery stores, like Trader Joe’s. If you need a substitute, butternut squash works beautifully in its place.
Chestnuts
Chestnuts are another key ingredient, adding a starchy, nutty richness to the bisque. Their creamy texture and flavor make the soup velvety and satisfying, even more so than potatoes!
Other Soup Ingredients
Onion
Onions are essential for adding depth of flavor. Sweating the onions before adding them to the soup enhances their sweetness and aroma, enriching the overall taste.
Herbs and Spices
In this recipe, sage, bay leaf, and thyme are used to complement the pumpkin and chestnuts. Feel free to experiment with other herbs and spices such as allspice, cayenne, cilantro, cloves, cumin, ginger, nutmeg, or rosemary. Adjust the seasonings to suit your taste before serving, adding more salt, pepper, or spices as needed.
Vegetable Stock
To keep this bisque plant-based, I use vegetable stock. However, chicken stock or bone broth can be used if you prefer.
Avocado Oil
Fora fully plant-based recipe, I used avocado oil for sautéing and roasting. You can also use coconut oil, butter, or extra virgin olive oil.
Optional Additions
Creaminess: Add coconut cream or coconut milk for extra creaminess.
Heat: For a spicy kick, incorporate chili oil, cayenne pepper, or red pepper flakes.
Fresh Herbs: Garnish with fresh herbs for added color, flavor, and brightness.
Sweetness: A touch of maple syrup or brown sugar can enhance the sweetness.
Feel free to customize the recipe to your liking!
How to Make This Creamy Pumpkin Bisque Recipe
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable (or chicken) broth and add herbs and seasonings. Stir to combine.
Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve hot, and consider pairing it with crusty bread or a light salad.
Serving and Storing This Soup
Serving
Enjoy this Pumpkin Chestnut Soup warm as a side dish or appetizer. It pairs wonderfully with croutons, toasted chestnuts, roasted pumpkin seeds, chopped herbs, fresh cracked black pepper, crusty bread, a salad, or a sandwich. The options are endless! Leftovers can even serve as a base for pasta sauce.
Storing
Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. The flavors meld beautifully when the soup is served the next day, making it an excellent meal prep option for your week.
Chestnuts
Chestnuts are best stored in the refrigerator to maintain freshness.
Nutritional Benefits
Chestnuts are low in fat and protein but rich in carbohydrates and fiber, providing 8.1g of fiber per 100g. They are also a great source of essential vitamins and minerals, including Vitamin C, Iron, Copper, Manganese, phosphorus, and B vitamins.
Texture and Flavor
Chestnuts can be enjoyed both raw and cooked. When cooked, they have a texture similar to baked potatoes with a delicate, starchy, and nutty flavor.
Cultural Reference
You might recognize the phrase “Chestnuts roasting on an open fire” from the classic Christmas song written by Robert Wells and Mel Torme in 1945, famously performed by Nat King Cole. Roasted chestnuts are indeed a delicious treat!
Chestnut Serving Tips
Chestnuts can be enjoyed in various ways:
Stuffing: Add them to stuffing for a rich flavor.
Chestnut Flour: Use this in desserts for a unique taste.
Candied Chestnuts: Sweeten them for a delightful treat.
Soups: Incorporate them into soups for added texture and flavor.
Sauces: Enhance sauces with chestnut richness.
Roasted Vegetables: Serve them atop roasted vegetables for a savory touch.
This Vegan Pumpkin Bisque with Chestnuts is warm, nutty, and perfect for the cool weather. Grab your blanket, a good book, and snuggle in while enjoying this Autumn favorite.
2cupscooked chestnutsroasted or pre-packaged cooked chestnuts
4cupslow sodium vegetable stock
1 ½tspdried sageor 7-8 fresh sage leaves
1tspdried thymeor 2-3 sprigs fresh thyme
1dried bay leaf
1tsp Kosher salt more or less to taste
¼tspcrushed black pepper to tastemore or less to taste
optional 15oz coconut milk
Instructions
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and cooked chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil.Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy!
How To Make Easy Strawberry Sauce Recipe From Frozen Strawberries
I love this recipe for Strawberry Sauce during strawberry season but you can enjoy it year round with frozen strawberries. This is a delicious strawberry topping for pancakes and french toast oatmeal to fresh fruit smoothies, when you have a jar of this sauce handy you can elevate even the most mundane of recipes.
Perhaps my favorite way to Sarah’s Strawberry Sauce is spooned over a cool bowl of Greek Yogurt. I’ll add a bit of slivered almond and a touch of granola to bring that Greek Yogurt to the next level.
Let’s discuss the simple ingredients. Then, I’ll dive a little deeper into my favorite dishes where I add Sarah’s Strawberry Sauce.
Ingredients
This homemade strawberry sauce recipe is both simple and versatile.
Here’s what you’ll need for this easy sauce:
Ripe Strawberries
Fresh or frozen strawberries are ideal for this recipe. If your berries are nearing their prime, this is a great way to use them and extend their shelf life. You can also mix in other frozen or fresh berries or other fruits. For a twist, try cooking down strawberries and peaches for a peachy sauce variation.
Lemon
Lemon juice enhances the flavor of the sauce and can help extend its shelf life in the refrigerator. While it’s not essential, the acidity of lemon adds a delightful tang. For an extra zing, consider adding fresh lemon zest. Lemon also plays a key role in thickening jams and preserves, which is a topic for another time!
Sugar
For a traditional approach, use granulated sugar. If you prefer a different sweetener, maple syrup works wonderfully, especially when serving with pancakes. To reduce calories, substitute the sugar with stevia or monk fruit sweetener.
Adjust the ratio of ingredients to suit your taste buds!
How To Make This Homemade Sauce With Frozen Berries
Cook the Frozen Strawberries:
Place the frozen strawberries directly into a medium saucepan.
Add the sugar and lemon juice to the pan.
Cook the Sauce:
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down.
Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer:
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional – Blend for a Smooth Sauce:
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.
If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Add Lemon Zest (Optional):
Stir in the lemon zest during the last minute of cooking if desired.
Cool and Serve:
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Foods to Pair with Your Simple Strawberry Sauce
This homemade strawberry sauce is incredibly versatile and pairs beautifully with many dishes. Here are some of my favorite ways to enjoy it:
Ice Cream Sundae
This strawberry sauce makes the perfect topping for a classic banana split, a scoop of vanilla ice cream. Or improve upon classic strawberry ice cream with a topper of strawberry sauce.
Other Desserts
Enjoy this spooned-over angel food or pound cake. Top it with whipped cream for an extra indulgent treat. It’s also a star ingredient in my strawberry shortcake recipe.
Yogurt Parfaits
I often enjoy this sauce in my breakfast parfaits. It pairs wonderfully with full-fat Greek yogurt, fresh strawberries, nuts, and a sprinkle of granola for a delicious and satisfying start to the day.
Strawberry Smoothies
Add this sauce to a smoothie with a frozen banana or other berries for a refreshing summer treat with delicious fresh strawberry flavor! If you’re interested, check out my recipe for Strawberry Muffin Smoothies.
Oatmeal
Mix this sauce into a bowl of steaming oatmeal for a burst of fruity flavor. Add a little cream, butter, or whole milk, and you’ve got yourself a comforting bowl of strawberries and cream oatmeal.
PBJ Wraps
When I’m backpacking, PBJ wraps are a go-to. For convenience, I use tortillas instead of bread. Spread some peanut butter, drizzle this strawberry mixture on top, sprinkle with sunflower seeds, and roll it up for a quick, nutrient-packed snack or lunch in the wilderness.
Strawberry Lemonade
This sauce is also perfect for adding a fruity twist to strawberry lemonade—stir it into lemonade for a refreshing and flavorful drink.
Storage of Strawberry Sauce
If you make a big batch of strawberry sauce you can store it in an air-tight container in the refrigerator for up to 2 weeks. If you’ve made a large batch and want to keep it for longer, consider canning it. For tips on canning, check out my article, Top Three Ways to Preserve Strawberries.
Additionally, you can freeze this strawberry sauce for up to 6 months. Simply transfer it to a freezer-friendly container, and it’ll be ready to enjoy whenever you like.
For a step-by-step guide on canning, check out this helpful article and video by Allrecipes.
Place the frozen strawberries directly into a medium saucepan. Add the sugar and lemon juice to the pan.
Cook the Sauce
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down. Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional - Blend for a Smooth Sauce
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Cool and Serve
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Mocktail Recipes with Sprite: Also Called Fizzy Drinks!
I love to make Mocktail Recipes with Sprite! At social gatherings sometimes I don;t feel like drinking an alcoholic beverage but I still want a mocktail! I feel extra cozy with a fun beverage in hand for any season.
Mocktails like those made with Sprite or club soda are my favorite for summer parties in a tall glass or mason jar. I love the effervescence of the sparkling water and the tartness of the citrus in Sprite but sometimes to cut back on the sugar I’ll make these drinks with club soda instead.
You can make this plain, with blueberry, or strawberry flavors. With just a few simple ingredients you have yourself a gourmet booze-free beverage.
Why I Love Making This Recipe
I love providing alternatives to alcohol at social gatherings. The more and more I look into this world of mocktail making the more fascinated and knowledgeable I become!
Plus, mocktails are not just for a special occasion, they can be enjoyed with the whole family at any time.
Get creative with simple syrup, your favorite sodas, the serving glass, and even fun umbrellas.
Did you know Mocktail Bars are opening up in major cities all over the United States like Portland, New York City, and Houston? Just the other day a friend was telling me about some new mocktail bars in the Denver area. Many restaurants also offer local kombucha as another beverage option. You can even find non-alcoholic spirits such as Wilderton Botanical Non-Alcoholic Spirits!
The Ingredients For Mocktail Recipes with Sprite
This is just 2 ingredients, that’s it!
2oz lemon or lime juice
6-8oz Sprite or soda water, club soda, seltzer, or mineral water.
Ice Cubes
Serve over ice and you have your new favorite drink. After you master that, the possibilities are endless.
Option to garnish with lemon or lime wedges, fresh mint leaves, or fresh fruit.
Step By Step Instructions For Mocktail Recipes with Sprite
Step 1: Prepare the Glass
Fill a glass with ice cubes.
Step 2: Add Citrus Juice
Pour the 2 oz of fresh lemon or lime juice into the glass.
Step 3: Add the Fizz
Pour in 6 to 8 ounces of Sprite or your choice of soda water, club soda, seltzer, or mineral water.
Step 4: Garnish And Serve
Garnish with fresh mint leaves or a slice of lemon or lime. Enjoy!
The Variations
Here are two more booze-free drinks you can create with citrus juice and your Sprite base.
A Fizzy Strawberry Mocktail: the easier of the two to create. Just get yourself a bottle of Evolutions Vital Berry or any other 100% cold pressed juice make sure the main flavor note is strawberry. The Vital Berry has apple, strawberry, raspberry, orange, mango, and acerola fruits. Replace 1oz of lemon juice with 1oz of Evolutions Vital Berry juice.
Acerola is similar to cherry and is native to Central America, northern South America, and the Caribbean.
A Fizzy Blueberry Mocktail: To make this Sour Fizzy variation first, you must make the blueberry juice. This is a mix between syrup and juice. I blend the blueberries then cook them down and add a touch of sugar and lemon. Then Strain the liquid and let it chill. Then mix 1 oz lemon or lime juice, 1 oz blueberry juice, and 6-8oz of Sprite or Club Soda. Serve in a tall glass with ice cubes and lemon or lime slices.
I like to use fruit juices to make even more awesome recipes. From pineapple juice to fresh orange juice to cranberry juice for a cranberry sprite virgin cocktail. Feel free to get creative with the different combinations. You could even throw in some grenadine syrup!
Fun fact: A Shirly temple is grenadine syrup and Sprite!
Mocktail Recipes are Hydrating!
No matter the time of the year, a fun mocktail is a fun drink to enjoy in your backyard, and they are hydrating!
Swap the Sprite for Soda Water, Club Soda Seltzer, or Mineral Water to make your delicious drinks even more hydrating!
Hydration is so important and here are several reasons to stay adequately hydrated.
Regulate body temperature – like when we sweat!
Prevent infection and other illnesses – i.e. UTI, HTN, Kidney Stones
Promotes Skin and Heart Health
Maintain a healthy gut – preventing constipation
Fights fatigue – promoting cognitive function
Weight wellness – digestion, nutrient absorption
Aids in Physical Performance
Water helps to flush waste from the body – urination and deification
2tbspLemon juicestrawberry juice or blueberry juice
14ozSprite
Garnish
1Lemon Slice
1Sprig of mint
Instructions
Step 1: Prepare the Glass
Fill a glass with ice cubes.
Step 2: Add Citrus Juice
Pour the 2 oz of fresh lemon or lime juice into the glass.
Step 3: Add the Fizz
Pour in 6 to 8 ounces of Sprite or your choice of soda water, club soda, seltzer, or mineral water.
Step 4: Garnish And Serve
Garnish with fresh mint leaves or a slice of lemon or lime. Enjoy!
Notes
Strawberry: Replace 2 tbsp of lemon juice with 2 TBSP Evolution Vital Berry JuiceBlueberry: Replace 2 tbsp lemon juice with 2 TBSP homemade Blueberry syrup.
