Hey! I’m headed off to San Francisco in a few days for a sailing course, a sustainable foods conference and some hanging out. But, I wanted to share one last summer recipe with you before fall takes over completely. This lemonade is lightly sweetened with honey and infused with aromatic sage and tropical mango and peach. I added some coconut water too and think it’s pretty dang refreshing. I hope you like it. I’ll be back in a few weeks with some fall goodies for you and lots of exciting new information about the sustainable food movement. Don’t forget to follow my adventures on Instagram and Snapchat while I’m away.
Peach Mango and Sage Lemonade
Serves 4
INGREDIENTS
Juice from 3 lemons
6 large sage leaves, plus extra to garnish
4 tablespoons raw honey
1 cup coconut water or water
1/2 mango, cubed
1/2 peach, sliced
PROCEDURE
Combine the lemon juice, sage, and honey in a cocktail shaker or jar and muddle until the sage leaves are bruised and fragrant and the honey has dissolved. Strain the mixture into another jar and discard the sage leaves. Add the coconut water or water, mango and peaches to the lemon mixture and stir to combine. Serve chilled over ice with a sprig of sage. This mocktail is even better the next day after the peaches and mango have had time to infuse into the lemonade.
Looks so refreshing! Must try!
Sounds like a fun trip coming up. Enjoy every minute! And this lemonade — oh la la, so not willing to let go of summer just yet…
Oh, you’re coming to Sf…that’s amazing! I haven’t heard anything about that conference :/
Btw, this drink sounds awesome!
It’s pretty great. Mostly for journalists but so informative. You should look it up.
Sounds interesting. Thanks