Homemade Electrolytes (variety)

Recipes from ChatGBT

Husband-Tested in Alice's Kitchen

It's extremely hot and humid right now and rather than buy expensive powdered electrolytes, I asked ChatGBT to come up with some recipes for homemade.  I've been making these to drink before and after our daily walks outside.

Basic Hydration Base
Great for replacing fluids after a workout or illness.
3 ½ cups water, 
½ tsp pink Himalayan or sea salt
2–3 Tbsp honey or sugar
¼ cup fresh lemon or lime juice.
Instructions: Whisk all ingredients together until the salt and honey dissolve completely

Quick, Affordable Homemade Electrolyte Drink 
3 ½ cups of water
½ teaspoon of unrefined sea salt or pink Himalayan salt
2 to 3 Tablespoons of raw honey, maple syrup, or sugar. 
Mix in ¼ cup of lemon, lime, or orange juice for flavor and extra potassium

Tropical Coconut Cooler
Coconut water provides a heavy dose of natural potassium and magnesium.
1 ½ cups unsweetened coconut water
½ cup fresh orange juice
2 Tbsp fresh lime juice
pinch of salt.
Instructions: Stir well in a tall glass and pour over ice. 

Green Apple Limeade
2 ½ cups coconut water (filtered water or decaf green tea can be used)
1 small green apple, cored and cubed
1 lime, juiced
¼ to ½ teaspoon salt
2 Tablespoons maple syrup

Citrus Maple Hydration Booster
3 cups filtered water
½ cup fresh-squeezed orange juice
2 tablespoons fresh lemon juice
¼ teaspoon fine unrefined sea salt or pink Himalayan salt
1 Tablespoon pure maple syrup
Instructions: Combine all ingredients in a large glass jar or pitcher. Shake or stir vigorously until the maple syrup and salt are fully integrated

Big Batch Pure Coconut & Date Hydrator (1 Gallon)
Since this recipe uses a high volume of coconut water, it is packed with potassium. Be sure to purchase 100% pure coconut water with no added sugars.
• 6 cups unsweetened, pure coconut water
• 9 cups filtered water
• 1 cup fresh-squeezed lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) date syrup
• Instructions: Pour 2 cups of the warm filtered water into your container first. Whisk in the salt and date syrup until completely dissolved. Pour in the remaining water, coconut water, and lime juice. Stir thoroughly.

Big Batch Citrus Maple Hydration Boost (1 Gallon)
This citrus-heavy blend freezes beautifully into popsicles or cubes and offers a crisp, refreshing flavor profile.
• 10 cups filtered water
• 2 cups fresh-squeezed orange juice
• ½ cup fresh lemon juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
• Instructions: In a large gallon pitcher or pot, combine all ingredients. Whisk vigorously for 1 to 2 minutes to ensure the maple syrup and salt are fully integrated with the water and juices.

Big Batch Whole Berry Hydrator (1 Gallon)
• 4 cups fresh strawberries, raspberries, or blackberries (or a mix)
• 10 cups filtered water (divided)
• ½ cup fresh lemon or lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup or date syrup
Blender Instructions:
1. Blend the Fruit: Place your fresh berries into the high-speed blender jar along with 2 cups of the filtered water, the syrup, and the salt.
2. Liquefy: Run the blender on high speed for 60 to 90 seconds until the berries are completely liquefied into a smooth, frothy puree with no visible seeds or pulp chunks.
3. Combine: Pour the berry puree into your large gallon pitcher or storage container. Add the remaining 8 cups of water and the lemon/lime juice.
4. Stir: Give it a thorough stir to blend the puree completely into the water.

Strawberry-Pineapple Hydrator (1 Gallon)
• 2 cups fresh strawberries (hulled)
• 2 cups fresh pineapple chunks
• 10 cups filtered water (divided)
• ½ cup fresh lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
Blender Instructions: Place the strawberries, pineapple chunks, salt, maple syrup, and 2 cups of the water into your blender. Run on high for 60 to 90 seconds until perfectly smooth. Pour into your gallon jug, add the remaining 8 cups of water and the lime juice, and stir well. 

Blueberry-Peach Recovery Blend (1 Gallon)
• 2 cups fresh blueberries
• 2 cups fresh ripe peaches (pitted and sliced; leave the skin on for nutrients)
• 10 cups filtered water (divided)
• ½ cup fresh lemon juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) date syrup (the caramel notes of date syrup pair beautifully with peaches) 
Blender Instructions: Add the blueberries, peach slices, salt, date syrup, and 2 cups of water to the blender. Blend on high until completely liquefied. Pour into your gallon container, mix in the remaining 8 cups of water and the lemon juice, and stir

Strawberry-Basil Lime Hydration Fuel (1 Gallon).
• 4 cups fresh strawberries (hulled)
• 1 cup packed fresh basil leaves (stems removed)
• 10 cups filtered water (divided)
• ½ cup fresh-squeezed lime juice
• 1 ¼ teaspoons fine unrefined sea salt or pink Himalayan salt
• ¼ cup (4 tablespoons) pure maple syrup
Blender Instructions:
1. Place the strawberries, fresh basil leaves, salt, maple syrup, and 2 cups of the filtered water into your high-speed blender.
2. Blend on high for 60 to 90 seconds until the basil leaves are completely pulverized and the liquid is a vibrant, smooth red with no leafy flecks.
3. Pour the mixture into your gallon container, add the remaining 8 cups of water and the lime juice, and stir thoroughly before freezing.

Sparkling Citrus Apple Mocktail (Vegan)

Recipe from Katy McAvoy  

Husband-Tested in Alice’s Kitchen

Makes 1 mocktail 

We thought this mocktail was just fine and dandy, especially for the holidays.  I was able to make the Ginger Simple Syrup well in advance.  To fancy it up even more (also well in advance) I placed small pieces of orange in an ice cube tray and filled the tray with water.  After the orange ice was completely frozen, I popped them out and placed them in a bag for when I was ready to make the mocktails.

3 oz sparkling apple cider

1.25 oz Ginger Simple Syrup*

1 oz fresh orange juice

0.5 oz fresh lemon juice

1 orange peel, 2 inch piece for garnish

Raw sugar (turbinado sugar) for garnish

Pour raw sugar into a shallow dish. Run a slice of lemon or orange around the rim of the glass, then dip the rim of the glass into the raw sugar. Add ice to the glass and set it aside. Using a vegetable peeler, cut a long strip of orange peel from the orange. Set aside. Combine ginger syrup, orange juice and lemon juice in a cocktail shaker filled with ice. Shake well and strain into your prepared glass. Top with sparkling apple cider. Squeeze the orange peel over the glass to express the orange peel oil into your drink. Garnish with a curl of orange peel or slice of apple. Stir, sip and enjoy!

1 mocktail = 153 calories 

Homemade Ginger Simple Syrup* is great for making flavorful cocktails and non-alcoholic drinks. Ginger simple syrup is easy to make at home and pairs well with bourbon, gin, and vodka and is great for mocktails too.

Makes 12 oz. (12 servings)

1 cup sugar

1 cup water

2-inch piece fresh ginger

Peel and slice the ginger.

Combine sugar and hot water, stirring until sugar is dissolved.

Add the ginger slices to the hot water and sugar mixture.

Allow ginger to steep in the syrup until the mixture cools completely, approximately 2 hours.

Cool syrup completely before using. Store in an airtight container in the refrigerator for up to

2 weeks.

Note: The longer you leave the ginger in the syrup, the stronger the flavor. If you want a stronger ginger flavor, make the syrup 24 hours in advance to allow the ginger more time to infuse the syrup. Do not leave the ginger in the syrup for more than 48 hours. Doing so will shorten the syrup’s shelf life.

1 oz. = 65 calories 

Fizzy Cranberry Orange Mocktail (Non Alcoholic)

Recipe from Katy McAvoy

Husband-Tested in Alice’s Kitchen

Servings: 1 mocktail

What a fun way to enjoy the holidays by making this beautiful “mocktail” for your friends and family!  Children, designated drivers and those who prefer not to partake of alcohol will love it.  Make the Cranberry Orange Syrup** in advance and keep in the fridge until you’re ready to make the mocktail(s).  The syrup would make a lovely gift for friends who enjoy “mixing it up!”

Ingredients

1.5 to 2 oz Cranberry Orange Syrup** 

0.5 oz lemon juice, fresh squeezed

1.5 oz ginger beer

1.5 oz club soda, or sparkling water

Instructions

Place Cranberry Orange Syrup, lemon juice, ginger beer, and club soda into a glass filled with ice cubes.  

Gently stir to combine.

Notes: It’s especially festive to coat the rim of the glasses with orange juice, lemon juice or lime juice and dip the rims in turbinado sugar. You can do this in advance and keep the sugar-rimmed glasses in the refrigerator until time to make the mocktails.

You can also make ice cubes with cranberries or orange wedges or peels. They can be “suspended” inside by adding a berries, orange wedges or peels to ice cube trays filled with with water.  Freeze until completely solid.  

Calories: 170 calories per mocktail

**Cranberry Orange Syrup

Recipe from Katy McAvoy 

Husband-Tested in Alice’s Kitchen

Makes 12 ounces of syrup

Ingredients

½ cup cranberries, fresh or frozen

1 cup sugar

1 cup water

Juice from 1 medium orange

Peel from 1 medium orange

Instructions

Using a vegetable peeler, remove the skin from the outside of the orange. Try to get as little

of the white part (the pith) as possible.

Place cranberries, sugar, water, orange juice, and orange peels into a small pot over medium

heat.

Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove from heat.

Allow the mixture to cool for 10 minutes. Place a fine mesh sieve over a bowl and strain the

mixture through the sieve.

Discard the cranberries or remove the peels and use the remaining mixture as compote for

charcuterie.

Chill syrup completely before using. Store in the refrigerator for up to 2 weeks.

Calories: 1 ounce of syrup is 66 calories

Creamy Blueberry Agua Fresca

Recipe from Fueled Naturally

Husband-Tested in Alice's Kitchen
Serves 4-5

Creamy Blueberry Agua Fresca is refreshing, easy to make and perfect for sharing, whether you're hosting a summer gathering or just looking to elevate your daily hydration. Garnished with whole blueberries and served over ice, this vibrant drink is as beautiful as it is delicious, making it a standout addition to your plant-based beverage repertoire. We thought it tasted even better the next day, so it's perfect for a make-ahead party drink.

2¼ cups of fresh or frozen blueberries (divided)
1 cup water
Juice of 1 lemon (about 2 Tablespoons)
1 cup raw, unsalted cashews
2½ cups water
1/3 cup pure maple syrup
1 teaspoon vanilla bean paste or vanilla extract 
Good pinch of Kosher or sea salt

Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
Reserve a couple handfuls of blueberries and add the remaining into a blender along with 1 cup water a juice of one lemon. Blend until smooth. Add the blueberry mixture to a large pitcher or large jar.
Strain your cashews and discard the soaking water. Add cashews to blender followed by the 2½  cups water, pure maple syrup, vanilla & salt. Blend on high for 1 minute or until smooth.
Add a couple cups of ice to the jar or pitcher of the blueberry mixture. Then add the reserved blueberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking.  

Store the mixture in the fridge.  

Blueberry and Mint Iced Tea

Serves 4
Recipe from Good Eatings
Husband-Tested in Alice’s Kitchen

Not only is this pretty to look at, it’s very refreshing and perfect on a hot summer day.    

4 cups + 2 cups water
2-3 Tablespoons sugar, depending on your preference
6 peppermint tea bags (I used Trader Joes Candy Cane Green Tea.  It’s decaf.)
1 cup frozen blueberries
1 small lemon, sliced thinly
A handful of fresh mint sprigs

Boil 4 cups of water. Add the tea bags and the sugar.  Steep for at least 5-10 minutes.
In the meantime add the blueberries to a bottle or jar and use a utensil to smash them up a little.
Once the tea has steeped remove the teabags. Pour in the remaining 2 cups of cold water to start the cooling process. Then pour the tea into pitcher making sure to submerge the blueberries.
Leave in the fridge for 3-4 hours to chill.  Serve the tea over ice.
Add the lemon slices and fresh mint sprigs to the mixture just before serving and enjoy well chilled.

Spiced Maple Bourbon Fizz

Recipe from Half-Baked Harvest (Tieghan Gerard)

Husband-Tested in Alice’s Kitchen
Makes 1 cocktail

We thought this cocktail was just delightful and perfect for the holiday season.  To make this easy for a small party, make the syrup a few days in advance.  Juice some lemons and store the juice and the syrup in the fridge.  Slice up an orange a day in advance as well for garnish.

Spiced Maple Syrup
(Makes enough for 6 drinks)
½ cup water
½ cup maple syrup
2 cinnamon sticks
1 Tablespoon cardamon pods
1 star anise
1-inch fresh ginger, sliced
Zest of 1 orange

In a medium pot, bring the water, maple syrup, cinnamon, cardamon, star anise, and ginger slices to a boil. Boil for 3 minutes.  Stir in the orange zest.  Let cool, then strain the syrup into a glass jar.  This syrup makes enough for 6 drinks.  It can be made in advance and stored in the fridge until needed.

Maple Bourbon Fizz
(Makes one cocktail.)
1 ½ oz. (3 Tablespoons) bourbon
1 oz. (2 Tablespoons) lemon juice
1-2 dashes orange bitters
1 oz. (2 Tablespoons) Spiced Maple Syrup
Champagne, for topping

In a cocktail shaker, combine 2 Tablespoons Spiced Maple syrup, the bourbon, the and orange bitters.  Add a few cubes of ice and shake.  Pour into a glass.  Top off with a bit of champagne.  Garnish with an orange slice or wedge and star anise, if desired.  

Blood Orange Cranberry Fall Spiced Sangria

Recipe from Ansley Beutler of The Fit Peach

Husband-Tested in Alice's Kitchen

Makes 6-8 servings

This festive and delicious punch is perfect for all fall and winter holiday parties.  The best thing about it is that it can and should be made up to three days in advance for the best flavor.  Come party time, just add ice to the glasses, ladle in the sangria and garnish.  

For the Cranberry Reduction

2 cups cranberries

3 Tablespoons maple syrup (agave syrup, honey, or sugar will also work)

1/2 cup water

For the Sangria

2/3 cup blood orange juice (approx. 2-3 large blood oranges)

3 blood oranges, sliced (Set aside one slice for rimming glasses.)

2 cups cranberries

3 cinnamon sticks

fresh rosemary

1 bottle white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc, etc.)

2 cups ginger beer

3 shots brandy (I used cognac.)

For the Cinnamon Sugar Rim

3 Tablespoons coconut sugar

2 teaspoons ground cinnamon

1 slice blood orange

To Garnish

cinnamon sticks

fresh rosemary 

star anise

Instructions

Add the cranberries, agave syrup, and water to a small pot and bring to a simmer on the stove over medium heat.  The cranberries should begin to pop open and become soft.

Let mixture simmer for 2 minutes then remove from heat to cool.  The mixture will thicken up during this time.

While the reduction is cooling, juice the oranges and slice the remaining into small pieces.

Once cooled, spoon the reduction into the bottom of a large pitcher.  Add the orange juice, orange slices, cranberries, cinnamon sticks, and rosemary on top.

Pour the wine over top followed by the ginger beer and brandy.  Mix with a long cocktail stirrer to incorporate the cranberry reduction at the bottom.  The color should turn a darker red.  Let the sangria sit in the fridge for at least 2 hours to soak up the flavors

When ready to serve, prepare the cinnamon sugar rim mixture on a small plate.  Us an extra orange rind and run it along the rim of a cocktail glass (hold the glass upside down to prevent the juice from dripping down the sides of the glass).  Dip the rim of the glass into the cinnamon mixture to coat

Use a ladle to serve the sangria into cocktail glasses.  Make sure to grab some of the fruit.  Garnish with extra cinnamon sticks or rosemary or star anise if desired.

The sangria will keep (and get better with time) in the fridge for up to 3 days.

Strawberry Banana Peanut Butter Smoothie (Vegan)

Recipe from The Conscious Plant Kitchen

Husband-Tested in Alice's Kitchen

Makes 1 generous smoothie

This smoothie makes a yummy healthful snack or quick breakfast.  

1 cup unsweetened almond milk or other plant based milk

1 1/2 Tablespoons unsalted natural peanut butter

1 cup frozen strawberries

1 small frozen ripe banana

1/4 teaspoon vanilla extract

1 teaspoon chia seeds (optional)

Notes:

You can replace the almond milk with other non-dairy milks such as oat milk or coconut milk.  

You can replace the peanut butter with other nut or seed butters such as almond butter or sunflower butter.

You can add some plant based yogurt.

You can make it even more sweet by adding just a touch maple syrup, but we think this is plenty sweet because we use very spotty bananas.

You can boost the flavor a bit by adding 1/4 teaspoon cinnamon or a smidgeon of nutmeg.

You can thin it out by adding more milk, 1 tablespoon at a time.

You can thicken it by adding more banana, a bit of yogurt or a few cashews.

You can reduce the fat content by using powdered peanut butter (PB2).

 

The Red and Black (Cocktail)

Recipe from Smitten Kitchen

Makes 2 generous cocktails or 4 “mini” cocktails*

Husband-Tested in Alice’s Kitchen

When the weather warms up and the local strawberries are in, be sure to save some from your shortcake, pie, and jam making so that you can prepare this deliciously spicy and refreshing cocktail.  I found this recipe on Smitten Kitchen (one of my favorite websites) and actually had all the ingredients, soooooo…..I didn’t waste any time trying it out.  *The original recipe said that it made 2 generous servings.  We had a couple of friends coming over for a casual dinner party and I thought I’d make “mini” cocktails with this recipe.  It was actually the perfect amount for each person (see photo.) For those faint of heart may not enjoy the peppery kick, but we thought it was fantastic with the cooling strawberry mixture.  The strawberries can be muddled, but I used a stick blender to blend them for easier sipping.  I loved how I could make the syrup and the actual strawberry mixture in advance, so convenient for a party.

Simple Syrup:

½ cup granulated sugar

½ cup water

1 Tablespoon coarsely ground black pepper

Combine sugar, water, and the pepper in a small saucepan and bring to a simmer.  Simmer until the sugar fully dissolves, stirring; this takes about 1 minute.  Cool completely. Strain the syrup through a fine mesh strainer.  Discard the black pepper.  Set aside the simple syrup while you make the drink mixture. (You can make the simple syrup days in advance and keep it in the fridge after straining.)

Make Drink Mixture:

4 oz. ripe strawberries, hulled and halved

5 Tablespoons freshly squeezed lime juice

5 ounces blanco tequila

Muddle the strawberries in a tall, wide-mouth mason jar.  Add the lime juice and ½ cup of the cooled syrup, the tequila and stir to combine.  (If you wish, you can use a stick blender and blend right in the jar.) Put a lid on the jar and chill in the fridge until ready to serve, up to 2 days.

For Serving:

1 lime wedge (plus more to pretty up the glass)

1 Tablespoon granulated sugar

¾ teaspoon finely ground black pepper

¼ teaspoon kosher salt

Crushed ice

Swipe the rims of 2 rocks or equivalent 11 or 12-ounce glasses with the lime wedge.  Combine 1 Tablespoon sugar and ¾ teaspoon finely ground black pepper and ¼ teaspoon kosher salt on a shallow plate.  Dip the rims in the sugar-pepper-salt mixture to coat them.  (You can do this task in advance and keep the sugar-rimmed glasses in the fridge until you are ready to serve.) Carefully fill the glasses with the crushed ice.  Divide the strawberry-tequila mixture between the glasses including the strawberries. 

Cold-Processed Shrub Recipe

-->

Makes 20 to 24 ounces

Recipe from Serious Eats (Michael Dietsch)

Husband-Tested in Alice’s Kitchen

This recipe makes about 20 to 24 ounces of shrub syrup, enough to make anywhere from 10 to 20 drinks, depending on how much syrup you use per drink. Store it for up to a year in your fridge. The acid and sugar will preserve the syrup and keep it tasting bright and fresh.

1 cup berries or other fruit, washed and quartered or lightly crushed

1 cup sugar (You can also use honey instead of the sugar.)

1 cup red wine vinegar or apple-cider vinegar

Place berries or fruit in bowl. Cover with sugar and stir.

Cover with plastic wrap and store in refrigerator until juice exudes from fruit and starts to combine with sugar to form syrup. This may take only 5 or 6 hours, or it may need a couple of days. A longer maceration won't harm anything, so feel free to leave it in fridge longer than it might need.

Strain syrup from fruit. Press lightly on solids to express any remaining juice/syrup. Scrape remaining sugar into syrup. (The remaining fruit will have lost much of its flavor to the syrup, but it should be tasty enough to serve atop ice cream or cake.)

Add vinegar and whisk to combine.

Pour through funnel into clean bottle. Cap and shake vigorously, and mark date on bottle. Store in refrigerator.

Check periodically. Some sugar may remain undissolved for up to a few days. Shake to combine.

After about a week, acids in juice and vinegar should dissolve sugar entirely.

To serve, just add 1 oz. strawberry shrub to an 8 oz. glass.  Add 1 oz. vodka or gin (alcohol optional.) Top it off with club soda or sparkling water.  Stir and enjoy!

Here is a step-by-step photo guide to making a shrub...

-->