A Trio Of Ayurveda Elixirs, Equal Parts Zingy And Medicinal; Stirred But Not Shaken
On a recent summer evening, as I was wondering what to drink, I decided to create this trio of tonics heavily disguised as cocktails so that I could offer them as a summer evening cocktail -sans alcohol of course.
Each curative tonic was made with one dosha in mind. What would suit fiery pitta, or the airy vata, and help stimulate the very grounded kapha? Made with many of the popular superfoods like anti-inflammatory rose water and the cooling mint and let’s not forget the zingy ginger, these inspired recipes are ready to share with you.
So let’s begin and make these delicious tonics where you can heal, impress and inspire your summer guests:
- Luscious Limeade with a twist of Ginger (Jump to Recipe)
- Lavender Peppermint Elixir (Jump to Recipe)
- Cucumber Crush (Jump to Recipe)
These Summertime tonics are easy to make, effective on staying cool, and enjoyable to drink! Cheers!
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Luscious Limeade with a Twist of Ginger
- Juice of 10 large limes (about 1 cup)
- 1 tbsp ginger juice https://amzn.to/3dhStJq
- 3 cups cold rose tea https://amzn.to/2Stmv5I
- 1 cup water
- ¼ cup fresh mint leaves
- 2 tbsp coconut nectar/sugar, or to taste https://amzn.to/2UBRtct
- Heat the coconut nectar or sugar in one cup of water in a small pan until the coconut sugar dissolves completely.
- Set aside to cool.
- Juice the ginger and the limes.
- Mix in the rose water.
- Stir in the cooled coconut sugar water and the fresh mint leaves.
- Taste and adjust as needed. Serve slightly chilled, garnished with a lime slice or a sprig of fresh mint.
Lavender Peppermint Elixir
- 1 tsp of dried peppermint leaves
- 1 tsp of dried lavender
- 24-48 oz of boiling water
- Brown rice syrup, to taste (optional)
- Place peppermint, lavender, and fennel seeds in a tea strainer or tea bag and set in a mug or jar.
- Pour boiling water over top and let steep 5 minutes.
- Remove tea bag or strainer and stir in sweetener, if using and refrigerate.
- Serve chilled with a sprig of lavender.
- 11 cucumber slices
- 5 oz of pineapple juice
- 4 oz of lemon juice
- Sprig of fresh mint leaves
- ½ tsp Organic Rose Water
- Pinch of pink Himalayan rock salt
- Pinch of organic sugar
- Splash carbonated water
- Put enough diced cucumber pieces to cover the bottom of a shaker tin.
- Use a muddler to mash the cucumber.
- Add Pineapple juice, rose water, organic sugar, salt and lemon juice to shaker.
- Fill shaker with ice and shake vigorously (30 seconds).
- Grab a rocks glass and fill with ice.
- Strain shaker tin contents into a glass add a splash of carbonated water and garnish the glass with a mint leaf.