by Barb Musick
Using frozen raspberries allows you to make this refreshing drink year-round. When they are in season, though, fresh ones can’t be beat!
8 cups water
⅔ cup sugar
3 black tea bags
1 (12-ounce) bag frozen raspberries, thawed
1 tablespoon lemon juice
1. Boil. In a large saucepan, combine the water and sugar over high heat. Bring to a boil and stir for about 1 minute, until the sugar is dissolved. Remove from the heat.
2. Steep. If the tea bags have tags, remove them. Add the tea bags and raspberries to the hot sugar water. Cover and let sit for 3 to 4 minutes.
3. Strain. Pour the tea from the pan through a fine-mesh strainer into a pitcher. Stir in the lemon juice and chill until ready to serve.
Blueberry Lemonade
5 ingredient
30-minute
Gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 15 minutes
I remember my grandmother making lemonade for me when I was a little girl. It was the kind made from a powdered mix, but I didn’t care. That lemon flavor tasted like summer to me, and I always asked for more. This homemade blueberry version is just as good as I remember, and I always add that extra bit of lemon juice at the end because I like mine tart!
4 lemons
2 cups fresh blueberries, divided
⅓ cup sugar
4 cups water, divided
Ice, for serving
1. Juice the lemons. Roll the lemons across a flat surface using your palm to loosen the juice, then halve them. If you have a citrus juicer, use that to juice the lemons. If not, stick the tines of a fork into the lemon half while you squeeze, slowly twisting the fork. Do this over a fine-mesh strainer to catch the seeds. Measure out ½ cup, plus 2 tablespoons.
2. Blend. Combine 1½ cups of blueberries, the sugar, ½ cup of lemon juice, and 2 cups of water in a blender. Blend until it is a smooth puree. Pour the mixture through a fine-mesh strainer into a pitcher to remove any solids.
3. Make the lemonade. Stir in another 1½ to 2 cups of water and the remaining ½ cup of blueberries. Taste and stir in the remaining 2 tablespoons of lemon juice, one at a time, if you want a tarter drink. Refrigerate until cold, then serve over ice.
Change It Up: If you like bubbles, or just want to make your batch of lemonade serve more people, try stirring in your favorite lemon-lime soda or seltzer water.
Maraschino Cherry Sparklers
5 ingredient
30-minute
gluten-free
Nut-free
One-pot
Soy-free
Serves 4
Prep time: 5 minutes
This sparkling, fruity drink will make even the warmest summer days seem just a bit cooler.
3 cups lemon-lime flavored soda or seltzer water
1 cup orange juice
3 tablespoons grenadine syrup
2 tablespoons cherry syrup (or more)
Ice, for serving
Maraschino cherries, for topping
1. Mix the drink. In a pitcher, use a long-handled spoon to stir together the soda, orange juice, grenadine, and cherry syrup. Taste, then add an additional tablespoon of cherry syrup if you want more cherry flavor.
2. Serve and enjoy. Fill four glasses about three-fourths full with ice cubes. Pour the drink over the ice and top with cherries. Serve immediately.
Ingredient Info: Grenadine syrup is made from pomegranates and has a bright, tart flavor. Combined with the cherry syrup, it keeps the drink from being too sweet.
Avocado Smoothies
5 ingredient
30-minute
Gluten-free
One-pot
Serves 4
Prep time: 5 minutes
I love smoothies; they make a great treat. If you’re serving this as a meal replacement, consider adding 1 to 2 scoops of your favorite vegan protein powder. And if you’d like it a little sweeter, try adding 1 to 2 tablespoons of real maple syrup.
1 large avocado
2 ripe bananas
3½ cups unsweetened nondairy milk
1 cup baby spinach
1 cup ice
½ teaspoon vanilla extract
1. Combine. Carefully halve, pit, and peel the avocado (see here). Peel the bananas. Add the avocado and bananas to a blender along with the milk, spinach, ice, and vanilla.
2. Blend. Blend on high until smooth. You may need to use a rubber spatula to scrape down the sides of the blender. If you want to make it thinner, add another 1 to 2 tablespoons of milk. Enjoy!
Ingredient Info: If you make a lot of smoothies, keep peeled, sliced bananas in your freezer. They can take the place of ice and keep your smoothies from getting watered down. Store them in an airtight container, and they’ll last for up to two weeks.
Berry Yummy Smoothies
30-minute
Gluten-free
One-pot
Serves 4
Prep time: 5 minutes
Frozen fruit is always best for smoothies. It makes the drink cold without using ice, which can water it down. To make it easier, you can also just use 3 cups of frozen mixed berries. See the tip for the Avocado Smoothies recipe to learn about freezing bananas, too!
2 ripe bananas
2 cups sweetened or unsweetened nondairy milk (or more)
1 cup frozen strawberries
1 cup frozen blueberries
1 cup frozen raspberries
1½ cups plain or vanilla vegan yogurt
1. Combine. Peel and halve the bananas. Transfer to a blender along with the milk, strawberries, blueberries, raspberries, and yogurt.
2. Blend. Blend until smooth. If the smoothie is too thick, add more milk, 1 tablespoon at a time. Enjoy!
Measurement Conversions
Acknowledgments
Writing a cookbook takes a lot of time and effort, but I am so grateful for the opportunity to share my love of vegan food and all the ways home cooks can make the world better for animals. The animals are why I am vegan, and why I try to encourage everyone to eat more plant-based meals.
That said, I didn’t write this cookbook alone! My mom, my number one supporter and cheerleader, was always there to help chop veggies and wash the never-ending stream of dirty dishes. Denise Lindom, friend/sous-chef/drinking partner, is the best for bouncing flavor and ingredient ideas off of—and has been since my very first book! Sharon Meyer and Sherri Maxwell provided the emotional support and girls’ ski trips that kept me sane. I’m lucky to be surrounded by such wonderful women!
My recipe testing team deserves so many thanks, as always. Erin “Baking Guru” Burgmaier, Susan Burgmaier, Brooke Dunn, Sherri Maxwell, Cynthia Thayer, and Velma Wagner—THANK YOU!
I can’t leave out my best furry family members: Elmer (RIP), Chico, and Charlie. The snuggles and kisses you give fill my heart.
Last but definitely not least, thank you to Andrea Leptinsky, Jessica Easto, and the entire Callisto team. You make me feel like the best cookbook author in the world!
About the Author
Barb Musick lives in Colorado with her pack of rescue pets. She shares her adventures and love of food, travel, and animals on her blog, That Was Vegan?, along with vegan recipes everyone will love. This is her fifth cookbook. Visit her at ThatWasVegan.com.
