As the temps heat up, this little lizard starts the bobbing-head happy dance (ummm that was a major lizard behavior reference, yup: NERD)! I love the California sunshine. Admittedly, we are pretty spoiled around here for almost 365 days a year. However, when the temps start rising into the 80’s and 90’s, I feel like rejoicing. It means creek swimming, sweaty gardening sessions, cold beers and lots of playtime with my kids. That may not sound like magic to you, but in my book it is pretty darn awesome.
Playing in the sun is a blast, but you have got to stay smart. I am not a fan of sunburns or dehydration. As bbq season kicks into full swing, I start playing with fun ways to keep my fam and friends hydrated and happy. As much as I love the heat of the sun, I love the heat of chilis even more. They are the perfect way to keep your cool on a hot day, and when paired with the sweet goodness of hydrating young coconut water, tastebuds shout a “hallelujah!” chorus. I keep this non-alcoholic with just a top-off of sparkling water, but you can easily get your party-on with a splash of tequila, vodka or even rum!
I love the simplicity of this beverage. Sans alcohol, it it some legit clean “eating.”
Start by opening up your young coconut. If this is a new technique for you, check out our tutorial on how to cut open a young coconut.
There are two routes to approach for this beverage. You can either place the coconut water, basil and jalapeño in a glass jar and store it in the fridge for one to two days before use (in order to let the flavor marry), or you can apply heat.
If you decide to take the quick heat route, you will want to combine the coconut water, basil and jalapeño in a medium sized pot and place it over a simmer. Heat the mixture on low for approximately 10 minutes, so as to let the jalapeño and basil release all their flavor. If you like things really sweet, feel free to add a bit of sugar here. However, the juice of a young coconut is so shockingly sweet that you may find yourself surprised…this is not even comparable to what we get out of a commercial carton!
Keep this drink simple by topping off with just sparkling water like San Pellegrino. However, you can always kick it up a notch by adding a shot of tequila or vodka, if you are looking for a skinny signature cocktail.
I love how refreshing this mocktail is with just some clean bubbles! Garnished with a simple fresh slice of jalapeño, this drink literally brings a party to my palate. A little sweet, a little spicy, and a whole lotta nice!
Young coconuts are awesomely sweet and refreshing! This recipe gives that natural sweetness and little spice and sparkle to make an unforgettable mocktail that will hydrate you while making your mouth do the happy-dance!
- 1 young coconut, cut open and juice divided into four equal portions
- 1 jalapeno, seeds and ribs in tack
- 1/2 cup fresh basil
- 2 cups sparkling water like San Pellegrino
Cut the top off of the young coconut. For a tutorial on how, go here. Be careful, because the fluid will be all the way to the top and you don't want to loose any.
You can either place the juice in a glass container with the 1/2 cup of basil and one jalapeño split open, storing it in the fridge for one-two days before using OR you can apply heat to make it faster. If taking the fast heat route, just place the coconut water, basil and jalapeño in a pot and simmer on low heat for 10 minutes.
Once you have chilled the coconut water and it is spiced beautifully with jalapeño, it is time to serve. Divide the coconut water between four glasses and then top off with 1/2 a cup of San Pellegrino water. Serve with a floating slice of jalapeño for extra color and flavor. If you want to shake things up, go ahead and add a little tequila for a truly skinny cocktail!