Vacation spoiled me. For two weeks I didn't cook. I didn't drive. I didn't work. I barely checked my personal email. I occasionally posted a pic on Facebook so my friends knew I was alive and having fun. On Monday all the mail that had been on hold poured in. Including the most recent issue of Cooking Light with a feature on strawberries. I decided that this drink was the right way to return to the kitchen. Slowly. And with alcohol. I have mad love for sangria, but I think this limeade will join sangria in the summer drink rotation. It will be delicious at City Park Jazz.
What You Need
3 cups sliced strawberries
1/2 cup loosely packed fresh mint leaves
1/2 cup fresh lime juice (I squeezed 3 limes and when that didn't yield enough, I added some bottled key lime juice to make up the difference - I didn't want this to be too much work)
1/4 cup water
1/4 cup agave nectar (I was able to buy just what I needed at Sunflower Market in the bulk area)
1 750ml bottle sparkling wine, chilled (I bought Andre and the lid even screws back on if you aren't making 6 glasses at once)
strawberries / mint for garnish
What You Do
Place strawberries, mint, lime juice, water and agave nectar in your food processor. Blend until smooth. Pour 1/2 cup into your fancy limeade glasses. Slowly pour, at an angle, about a half cup of wine into the glass. Stir gently to combine. Garnish with a strawberry and mint leaf if desired.
If you're making this for the under 21 crowd, you can replace the sparkling wine with sparkling water or club soda.
Recipe from Cooking Light
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