Sugar-Free Holiday Mocktail With Cranberry, Ginger, & Lemon
The holidays are here, that time of year that we increase our calorie intake by just showing up.
But who can resist the family recipes that you look forward to every year?
A low-glycemic drink to aid in digestion and also highlight holiday flavors seems like a good idea. And now, sugar-free has never tasted so good. I’m not someone who enjoys a lot of the alternative sweeteners that are on the market. Their aftertaste is often unpleasant to me.
So instead, I find myself left with 2 options. Either I don’t eat sugar at all; or I use one of Wildly Organic’s natural sweeteners in moderation.
Natural vs. Alternative Sweeteners: Coco Monkey
There’s another sweetener, however, that IS sugar-free, and I think its taste far surpasses other alternative sweeteners. If you use Truvia, Necttrese, or stevia, I think you’ll really enjoy Wildly Organic’s sugar-free sweetener, Coco Monkey.
Coco Monkey is made from inulin, monk fruit, and freeze-dried coconut water. I love this combination! It’s light, not over-powering, and gives you just the right amount of sweetness.
Sugar-Free Holiday Mocktail
This sugar-free holiday mocktail has some big, bold flavors: cranberry, ginger, and lemon. This combination of ingredients is packed with antioxidants, phytonutrients, and vitamin C. They are a great digestive aid, especially during a holiday food marathon.
Coco Monkey is a tasty choice for a sugar-free drink. It blends nicely and provides a pleasant sweetness, without over-powering the cranberries, ginger, and lemon.
Why not try a guilt-free mocktail this holiday season? And don’t forget the fancy glass.
What non-alcoholic holiday drinks do you make? Will you try this Sugar-Free Holiday Mocktail?
- 2cups fresh cranberries
- 6cups water
- 1/3cup+1 tablespoon Wildly Organic Coco Monkey
- 1ounce fresh lemon juice
- 1tablespoon fresh squeezed ginger juice
- 4sprigs fresh mintto garnish
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To a medium saucepan, add cranberries, water, and Coco Monkey sweetener.
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Stir until Coco Monkey is dissolved, and simmer until cranberries are tender.
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Take the pan off the stove and set aside to cool.
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Juice your lemon and ginger and set aside.
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Puree cranberries in the pan with an immersion blender. Or transfer to a stand-up blender and carefully blend.
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Strain the cranberry mixture through a sieve, add lemon and ginger then taste for sweetness and adjust if desired.
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Serve chilled, with a sprig of mint, or serve over ice with sparkling water, or with fresh squeezed apple juice.
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