It’s that time of the year again! Febfast is here and serving you an opportunity to detox your body from the overindulgences of summer. During febfast you can cut out sugar or alcohol while raising money to support youth programs across Australia .
To help the febfasters amongst us stick to their no-alcohol promise, we’ve put together four coconut water-infused mocktails!
Pineapple, Cocobella, Mint and Lucuma Mocktail
Ditch mojitos for nojitos! This interesting take on a pineapple mocktail includes lucuma, a caramelly superfood from Peru that’s packed with vitamins and minerals. We weren’t kidding about detoxing this month!
1 cup coconut water
1 tsp lucuma
A couple of mint leaves, bruised with your hands
- Place the lucuma into a jug and then pop in your bruised mint leaves.
- Juice your pineapple and place into the jug as well as adding the coconut water
- Stir the ingredients by hand until slightly foamy on top.
- Alternatively, place all ingredients in cocktail shaker with ice and shake up. Serve in two glasses on top of ice.
- Garnish with a couple of mint leaves in each glass and a slice of lemon, lime or orange on the side.
Guaca Mary Mocktail
If you’re a smashed avo with chilli kinda person, you’ll love this Bloody Mary-inspired mocktail! Just increase the ratio of coconut water to hot sauce if you can’t handle spice.
2 tsp grated lime rind
½ cup lime juice
2 cups peeled, cubed cucumber
1 fully ripened avocado, halved, pitted, peeled and sliced
1 cup raw cubed tomatillos
1 cup halved seedless green grapes
½ cup loosely packed coriander leaves
1 whole seeded fresh Serrano pepper
1 tsp celery salt
6 dashes green hot sauce
¼ tsp freshly ground black pepper
1 1/3 cups coconut water
Avocado slices, grape tomatoes and pickled onions as optional garnishes
- On a small flat plate, stir together 3 tbsp salt and the lime rind. Set aside.
- Pour 1/4 cup of the lime juice into a shallow bowl and set aside.
- In a blender, combine cucumber, avocado, tomatillos, grapes, coriander, Serrano pepper, remaining 1/4 cup lime juice, celery salt, 1/2 teaspoon kosher salt, the hot sauce and black pepper. Whirl until smooth – mixture will be slightly thick.
- Transfer to a 2 litre pitcher and stir in coconut water.
- To serve, dip glass rim in reserved lime juice, then into salt and lime rind mixture. Add ice and fill with Guaca Mary. Thread avocado, grape tomatoes and pickled onions onto toothpick or skewer for garnish, if desired.
Watermelon Cocobella Agua Fresca
This simple recipe literally takes five minutes to create and will leave you feeling like you’re vacationing in the Caribbean. If you’re time-poor, this one’s for you!
1 seedless watermelon, cubed (about 5 cups)
4 cups coconut water
2 tbsp freshly squeezed lime juice (from 1 medium lime)
- Puree the watermelon in a blender. Place a fine-mesh sieve over a pitcher and carefully pour the pureed watermelon through the sieve. Discard pulp.
- Stir in coconut water and lime juice.
- Chill, covered, until cold – at least an hour. Serve over ice.
Pear and Ginger Mocktail
This mocktail nails it – it’s the perfect balance of sweetness and piquancy! Pro tip: if you’re struggling after a long week of work, an extra dash of ginger powder will do the trick!
1 whole pear (seed removed)
½ tsp ginger powder
2 ½ cups coconut water
- Combine all the ingredients in a blender and blend smooth.
- Combine 1 tbsp white sugar and 1 tbsp ginger powder in a bowl/plate. Rub the rim of your choice of glass with lime wedge. Dip the glass rim into the ginger mixture.
- Fill ¾ of the glass with crushed ice. Pour the mocktail into the glass.
- Garnish with lime wedge and serve immediately.