Tag: sugar free summer drink

Iron Root Refresher

In the whole food plant based kitchen the goal is simple: make every ingredient work harder. The Iron Root Refresher does exactly that. Inspired by the traditional haymaker’s punch from the 1800’s used to hydrate farmers working in hot, sunny fields, this modern take transforms a humble tonic into a functional powerhouse.

Fresh ginger brings a warming, anti-inflammatory kick while the molasses adds a deep, mineral richness. Raw apple cider vinegar rounds it out with a bright tang and probiotic potential.

The result is a bold, restorative drink – spicy, earthy, and refreshing.

To serve, simply pour a shot of the Iron Root Refresher over ice and top with chilled club soda. The deep, spiced concentrate softens into something light and effervescent, with the ginger opening up and the molasses adding just enough depth to keep it grounded. A squeeze of fresh lemon brightens the entire glass, while a sprig of rosemary, mint, or even basil add a subtle aromatic lift.

It’s the kind of drink that settles in quietly – cool, sparkling, and deeply refreshing. Perfect for a warm summer evening, when the air is still and the pace of the day finally slows.

The chemistry of this drink
Ginger: The “root” that aids digestion and provides the heat
Molasses: The “iron” source that provides a deep, caramel-like sweetness without refined sugar
Apple Cider Vinegar: The “snap” that provides the acidity and gut-health benefits

Ingredients

  • 3 pieces fresh ginger root washed, sliced into thin pieces (peel using potato peeler or skin on is fine too)
  • 1/2 cup apple cider vinegar
  • 1/3 cup molasses
  • 3 cups water
  • Lemon slices
  • Fresh rosemary, mint, or basil optional
  • Club soda

Directions

  1. Place ginger in a pot with the water and bring to a boil. Remove from heat. Allow the ginger to steep for 1 hour.
  2. Combine the ginger tea, apple cider vinegar, and molasses in a jar with a lid and stir until the molasses is completely dissolved.
  3. Place the mixture in the refrigerator and allow it to infuse for at least 24 hours.
  4. Remove the ginger using a strainer.
  5. Shake thoroughly.
  6. Pour a shot (44 ml.) of the mixture into a 4 oz. glass. Add a few ice cubes. Fill the glass with club soda. Add a lemon slice. Garnish with a sprig of fresh rosemary, mint, or basil (optional).

Strawberry Rhubarb Lemonade

Strawberry Rhubarb Lemonade

As a kid I loved rhubarb – but not in pie. I would sneak a stalk (or two) when my mom wasn’t looking, cut it up in little slices and savor the crisp tart flavor. Well I bought a little rhubarb plant this spring, put it in a whiskey barrel planter near the beehive and wow did it take off! Today I harvested 3 stalks and decided to kick off the 4th of July weekend by making ice cold Strawberry Rhubarb Lemonade. At 83 degrees and a relative humidity of 93% that doggone ice cold lemonade really hit the spot!

Rhubarb is a hardy perennial that produces a harvest for up to 8 years. While the stalks are edible, the leaves are poisonous due to high concentrations of oxalic acid which can lead to kidney stones and kidney failure. Wash your hands thoroughly after handling rhubarb leaves or, better yet, wear gloves.

Ingredients

  • 3 stalks rhubarb cut in pieces
  • 1 cup fresh very ripe strawberries stems removed and cut in half
  • 5 cups water
  • Date sugar (to taste)
  • Lemon slices
  • Fresh mint leaves
Strawberries, rhubarb, lemon, mint, date syrup

Directions

  1. Pour the water into a medium cooking pot then add the rhubarb and strawberries. Cook until the mixture starts to a boil. Boil for 5 minutes or until soft.
  2. Pour the mixture through a strainer retaining the liquid. Using a potato masher or the back of a spoon mash the strawberries and rhubarb to get all the liquid out.
  3. Refrigerate the liquid until cool.
  4. When ready to serve, place the strawberry rhubarb liquid in a pitcher and add ice.
  5. Serve with date sugar (optional for added sweetness). Garnish with a lemon slice and mint leaf.

Note: As strawberries ripen their sugar content increases from 5% in unripe fruit to 6-9% in ripe fruit. Very ripe strawberries taste much sweeter.

A perfect, refreshing and all natural summer drink.
I love the pretty pink color!
And don’t you think of getting rid of the pulp! Drizzling a little date syrup over the warm pulp makes a delicious little dessert.