(Because of the Fourth of July, Pennywise Platter will be back next Thursday! Enjoy your Holiday, and look for a new post from me next monday).
Bright raspberries are tempered with coconut milk, sweetened with vanilla stevia, and then combined with naturally sparkling water for a delicious and refreshing treat! For a super special version, top it with whipped coconut milk. I love the combination of coconut milk, raspberries and fizziness.
It has been hot, hot, hot this week, and we don’t have central AC in our house. Our daily diet has reflected this shift in weather, and we are eating a lot of light foods and drinking plenty of liquids. This light drink has helped me cool down more than once this last week or two!
Let’s talk about a few ingredient options here. When I am drinking sparkling water occasionally, I don’t make a big deal what brand I buy (as there are often only one or two options when eating out, and at some stores). However, at times like this when sparkling water suddenly a fixture in my refrigerator, I care more. One UK study found that flavored sparkling water “should be considered as potentially erosive, and preventive advice on their consumption should recognize them as potentially acidic drinks rather than water with flavouring.”
In other words, those flavored sparkling waters you drink could be unhelpful for dental health. Flavoring your own is a delicious alternative. I have been enjoying naturally sparkling water as of late – there is no carbonation added! I find it less intense. My favorite so far – for it’s light flavor yet moderate bubble factor, is Lurisia Sparkling Spring Water (It is from Italy). You can also buy it from my partner Amazon here. I was actually a little cheaper per ounce at my local store than many popular sparkling waters.
I used NuNaturals Vanilla Stevia (found here at my partner Amazon) in this recipe, simply because it is the easiest to use without adversely effecting the flavor with stevia overtones. You can use a whole leaf version as well (which is what I typically use), but just be careful to taste as you go to see how much to use with your specific brand. You can also use honey to sweeten this drink (blend it with the raspberries to taste), or why not simply make my honey sweetened raspberry sauce, and use that instead?
Notes about the recipe: Please be aware that this is very lightly sweetened, which is what I crave during the really hot weather – I find super sweetened things to0 cloying sweet. For my girls, I add a lot more cream to it, which makes it more cream than sparkling water, but they really like it that way. I love serving these with paper straws (which my affiliate Amazon also carries here!)
- 2 cups of sparkling water, chilled
- 1 cup of raspberries (fresh or defrosted)
- ¼ cup of water
- ¼ cup of unsweetened whole milk coconut milk or coconut cream
- Stevia, to taste (I used 5-8 drops vanilla stevia per cup)
- Blend the raspberries with the water in a blender until well blended. Stir through a fine sieve into a small bowl to catch the seeds.
- In two large cups with several ice cubes in them, divide the raspberry syrup and the coconut milk. Add the sparkling water, and sweeten to taste. Stir thoroughly. Serve right away, with straws.
Related Recipes on The Nourishing Gourmet:
- Ice Cream Kombucha Floats with Orange and Vanilla
- Orange Lemonade
- How to Cold Brew Coffee
- Iced Chamomile and Lavender Tea