All recipe below….

Kiwi Pineapple

• 2 cups coconut water (or sub filtered water or decaf green tea — coconut water is best for natural electrolytes)
• 1 cup pineapple juice
• 2 kiwis, peeled
• Juice of 1 lime
• 1/4–1/2 tsp Celtic sea salt
• 1–2 tbsp honey or maple syrup

1. Add everything to a blender and blend until smooth. Strain over ice and garnish with a kiwi and lime slice!

Tropical Purple Rain

• 1 1/4 cups coconut water (or sub filtered water or decaf green tea — coconut water is best for natural electrolytes)
• 1/2 cup pineapple juice
• 1/2 cup brewed and cooled hibiscus tea
• 1 tsp butterfly pea flower powder
• Juice of 1/2 lime
• 1/4–1/2 tsp Celtic sea salt
• 1–2 tbsp honey or maple syrup

Instructions:

1. Steep 2 hibiscus tea bags in 1 cup boiling water (I use 2 bags because I like it strong, but you can also use 1 if preferred). Brew and cool the tea. In a large glass, add coconut water, pineapple juice, cooled hibiscus tea, lime juice, salt, and maple syrup.
2. Whisk in butterfly pea powder until fully combined. Taste and adjust the sweetness if needed, then pour over ice.

Creamy Limeade

• 2 cups coconut water (can substitute filtered water or decaf green tea, but coconut water is naturally rich in electrolytes)
• •2-3 tbsp heavy cream or vanilla creamer of choice
• 1/2-1 lime whole, peel removed 
• 1/2 tsp Celtic sea salt
• 1–2 tbsp honey, or maple syrup

Instructions:

1. Blend together and strain over ice. Garnish it mint and a lime wedge!

Paloma Lime

• Juice of ½ to 1 lime (depending on how tart you like it)
• 1 cup coconut water
• 1 cup 100% grapefruit juice
• ¼ teaspoon Celtic sea salt (or fine sea salt)
• 2–3 tablespoons pure maple syrup, to taste
• Ice, for serving
• Lime slices or grapefruit wedges, for garnish (optional)

Instructions:

1. Add the lime juice, coconut water, grapefruit juice, sea salt, and maple syrup to a large mason jar, pitcher, or cocktail shaker. Whisk or shake well until the salt is completely dissolved.
2. Taste and adjust as needed. Add more maple syrup for sweetness or more lime juice for extra tartness. Fill two glasses with ice and pour the drink over the top. Garnish with a lime slice or grapefruit wedge, if desired, and enjoy immediately.

Pomogranate Hibiscus Limeade

• ½ cup fresh pomegranate juice (no sugar added)
• ½ cup chilled hibiscus tea (strongly brewed)
• ½ cup unsweetened coconut water
• Pinch of sea salt
• 1–2 tbsp pure maple syrup (to taste)
• 1 tsp chia seeds, soaked
• Juice of ½ lime
• Fresh lemon balm leaves or mint

Instructions:

1. Muddle the fresh mint or lemon balm leaves with the lime juice in a glass to release the flavor. Add the pomegranate juice, hibiscus tea, coconut water, sea salt, maple syrup, and soaked chia seeds. Stir well, then strain over ice. Enjoy!

Watermelon Cucumber

• 1 cup cucumber, chopped
• 2 cups Watermelon Juice
• 1/2 lime, juiced
• 1 pinch sea salt
• 1/2-1 tbsp maple syrup (to taste)
• Sparkling water (optional, for topping)
  Garnish
• Cucumber ribbon
• Watermelon slice

Instructions:

1. Add the chopped cucumber to a blender. Pour in Evolution Fresh Mighty Watermelon juice along with the sea salt, lime juice and maple syrup. Blend until smooth.
2. Strain the mixture directly over a large glass filled with ice. Top with sparkling water if you want extra fizz. Garnish with a cucumber ribbon, and watermelon

Pineapple Dragonfruit Lemonade

• 1/2 cup fresh dragon fruit cubed
• 1/2 cup fresh pineapple cubed
• 1/2 lemon quartered
• 2-3 tbsp pure maple syrup
• 1 cup coconut water
• 1/2 cup 100% pineapple juice
• Pinch Celtic sea salt

Instructions:

1. Add the dragon fruit, pineapple, lemon, and maple syrup to a deli container. Using a muddler, gently mash the fruit to release its juices. Pour in the coconut water, pineapple juice, and Celtic sea salt. Shake until well combined.
2. Fill a small plastic tub or cup with ice. Secure the lid, and puncture the center with a straw punch and add a straw. Garnish with a pineapple wedge, fresh dragon fruit, or a lemon slice, if desired.

Papya Limeade

• •2 ½ cups coconut water – can sub filtered water here or decaf green tea) However, coconut water is the best option as it’s a natural electrolyte.
• 2 cups fresh or frozen papaya (if frozen, thaw before blending)
• 1- 1 1/2 limes, juiced (more or less depending on how strong of a lime flavor you like)
• ¼–½ tsp salt – (I use Celtic Sea Salt)
• 2 tbsps maple syrup
• Sparkling water

Instructions:

1. Add everything to a blender and blend. On high speed for 20-30 seconds. Strain over two glasses of ice and top with sparkling water or extra coconut water. Garnish with a lime wedge!

Mango Tango (big batch)

• 3 ½ cups coconut water or substitute filtered water or decaf green tea; coconut water provides natural electrolytes
• 1 1/2 limes juiced
• 3 large oranges peeled
• 2 mangos peeled and pit removed
• ½ teaspoon salt
• 3 tablespoons maple syrup ( or more to taste)

Instructions:

1. Add the coconut water, lime juice, oranges, mangos, salt, and maple syrup to a high-powered blender. Blend on high for 30–60 seconds until smooth. Strain the mixture through a fine mesh strainer or cheesecloth for a smoother texture.
2. Pour over ice and garnish with an orange wedge and lime wedge. Store in an airtight container in the refrigerator for up to 1 week. Shake well before serving

Hawaiian Punch (big batch)

• 3 ½ cups coconut water or substitute filtered water or decaf green tea; coconut water provides natural electrolytes
• 1 1/2 limes juiced
• 3 large oranges peeled
• 2 mangos peeled and pit removed
• ½ teaspoon salt
• 3 tablespoons maple syrup ( or more to taste)

Instructions:

1. Add the coconut water, lime juice, oranges, mangos, salt, and maple syrup to a high-powered blender. Blend on high for 30–60 seconds until smooth. Strain the mixture through a fine mesh strainer or cheesecloth for a smoother texture.
2. Pour over ice and garnish with an orange wedge and lime wedge. Store in an airtight container in the refrigerator for up to 1 week. Shake well before serving

Peach Sunrise

• 2 1/2-3 cups coconut water *(can sub filtered water here or decaf green tea). However, coconut water is the best option as it’s a natural electrolyte.
• 2 cups frozen or fresh peaches. I used frozen peaches thawed. (Make sure they are thawed)
• 4 strawberries, diced
• 1/2 lime, juiced
• 1/4-1/2 tsp salt – (I use Celtic Sea Salt)
• 1-2 tbsps honey or maple syrup, or sub sugar-free sweetener of choice

Strawberry Puree

• 1 1/2 cup strawberries
• 2 tsps maple syrup or honey

1. Blend strawberry fruit puree ingredients in a wide-mouth jar with an immersion blender.

Gatorade Instructions:
1. Blend peaches, coconut water, lime juice, salt and sweetener until smooth. Strain out the pulp.
2. Add 1/2 cup of strawberry fruit purée to the bottom of two glasses filled with ice. Slowly add the peach mixture over the top for a pretty layered look. Stir and garnish with a peach and strawberry!

Green Apple

• 2 ½ cups of coconut water can substitute for filtered water or decaf green tea, but coconut water is the best option for hydration1 small green apple core removed and cubed
• 1 lime juiced
• ¼ – ½ teaspoon Celtic salt.
• 2 tablespoons honey or maple syrup
• Ice for serving
• Lime and apple slices for garnish

Instructions:

1. Blend coconut water, apple, lime juice, Celtic salt, and maple syrup until smooth.
2. Strain through a fine-mesh sieve into a pitcher, pressing to extract all the liquid. Discard the pulp. Pour over ice and garnish with lime and apple slices, if desired. Serve immediately.

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