everyday around 3pm while i’ve been abroad, somehow a “spritz” just appears in front of me, and i’m not mad about it. this mango ginger fizz sounds just perfect for the sunny weather with friends. what’s your cocktail of choice in the springtime?
MANGO GINGER FIZZ
Makes 6 servings
• 1 diced mango
• 3/8 cup finely grated ginger
• 2/3 cups agave syrup
• 4 ounces of gin
• 1 cup water
• sprigs of mint
• 2 limes squeezed
• top with club soda
MAKING THE MANGO GINGER FIZZ: In a blender, bring one chopped mango and 3/8 cups of finely grated ginger to a puree consistency. Transfer to a medium size saucepan and add 2/3 cups agave syrup, 4 ounces of gin and 1 cup of water. Bring to a boil on medium to high heat. Reduce heat to medium and simmer until a light syrup forms. Strain syrup into a large measuring cup. Add 2 squeezed limes and let cool. Pour about 1/3 of syrup onto an ice filled glass. Fill with tonic water and garnish with sprigs of mint and lime wedges.
photos and styling by: Ivan Solis
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i had the best weekend in malibu, it’s only an hour away from my house but it feels like you’re on true vacation out there. i also got to stay at the most beautiful house with some of my best friend’s from high school. it was pretty great! i posted a lot of pictures on instagram is you want to take a look. anyway, this tropical breakfast bowl feels like a little bit of vacation right at home. enjoy!
• 1 cup low fat plain yogurt
• 1 banana
• 1 nectarine sliced
• 2 tablespoons golden raspberries
• 1 tablespoon shredded coconut
• 2 small figs chopped
• 1 tablespoon slivered almonds
• edible flower mix
Tropical Bowl: Flavored yogurt can pack in a ton of sugar so we made our own by using a plain yogurt base and blending it with a banana. In a blender mix 1 cup low fat plain yogurt and 1 banana till you have a smooth consistency, about 30 seconds. Pour into a bowl and begin to layer your toppings. It would be a fun thing to make with kids too…they can all pick out their favorite toppings and make food art for breakfast.
We chose toppings that were in season now which can give this bowl a lot of variety throughout the year. For the edible flowers make sure they are organic. Often you can find a small variety of edible flowers at the produce section of your grocery store. Or another great option is your local farmers market. Of course, the flowers aren’t a must, but if you are throwing a brunch party it’s a nice touch!
photos by: Ivan Solis
more food posts here!
other fun warm weather recipe ideas below!
you can find them here: waffle cones, summer citrus salad, road trip snacking, mango ginger fizz, triple layer smoothies, fruit ice cubes