A squeeze of this, a dash of that, a twist of something else—it doesn’t take an expert to know that mixed drinks usually call for tons of different ingredients in miniscule amounts. If you have the patience, the end result can be amazing. More often than not, though, once you’ve finished enjoying your masterpiece, you’re left with a mess of stems, seeds, rinds, and everything in between. But did you know that many of this so-called ‘food waste’ is actually edible, packed with nutrients, and even delicious?
Finding creative uses for scraps is a great way to make your diet more sustainable. Sometimes referred to as ‘root to stem’ cooking (or in our case, mixing), this approach simultaneously reduces food waste, saves money, and encourages creativity in the kitchen. In honor of Earth Month, we’ve created three delicious root to stem mocktails featuring Limited Edition Pear Hydration Multiplier. Read on for the recipes.
1. The Last Straw
A recipe is just the sum of its parts—right? Wrong. With this mocktail, the devil is in the details. If you’ve spent your whole life slicing off the tops of strawberries, prepare to have your mind blown. The subtle flavor of the strawberry-infused water layers beautifully with the bold berry and soft, sweet pear.
1 cup water
5 Strawberries (with tops)
Rinse strawberries. Remove tops (with stems) and set strawberries aside. Place berry tops and stems in 1 cup of water. Cover and refrigerate for one hour. Meanwhile, muddle strawberries (without tops) in a cocktail shaker. Add water infusion, Pear Hydration Multiplier, and ice. Shake and strain.
2. Peared Down
Insider tip: If you want to dip your toe in the world of root to stem mocktails, blended drinks are a perfect place to start. The beauty of a smoothie lies in its texture—sometimes gritty, sometimes smooth, always delicious. Therefore, it’s no surprise that thicker consistencies come in handy when experimenting with different parts of fruits, like stems and skins. All we have to say is, if you thought eating strawberry tops was wild, just wait until you try kiwi skins.
½ cup almond milk
5 strawberries (with tops)
1 ripe kiwi (with skin)
¼ cup coconut yogurt
Wash fruit thoroughly. Combine all ingredients in a blender and blend until smooth.
3. Seed to Sip
Some occasions call for sweet, some call for savory, and others call for something in between. When you want something fruity, but mild, look no further than this refreshing mocktail. While the cucumber casts a gentle veil over the soft, sweet Bartlett pear flavor, the bitters provide a balanced kick of acidity. Enjoy this mocktail with dinner and add the remaining cucumber to a salad or serve as crudite.
1 cucumber, sliced (or ½ oz fresh cucumber juice)
3 oz water
2 dashes bitters
Muddle or puree, then strain cucumber. Use ½ ounce of cucumber juice, setting the remaining juice aside for later. Add ingredients to glass and stir to combine.
Which waste-free recipe will you mix first? Don’t forget to share your mocktails on social and tag @liquidiv.