Refreshing as an island breeze, sail away with this totally organic experience!

Servings: 2

• 2 cups Organic Valley Orange Juice – no pulp added
• 2 tablespoons coconut milk
• 1 large banana (frozen, cut-up)
• 1 cup pineapple (fresh or canned)
• 1 tablespoon flax seeds (optional)

Pour 2 cups orange juice into blender, puree with the (optional) flax seeds for 2-3 minutes. Add remainder of ingredients and allow to puree for 3-5 minutes. Pour into tall smoothie glass, add a mini umbrella and garnish with fresh citrus slices! Enjoy!

“My mother, who is 89 and lives next door in her own little cottage on the farm, for years made what she called ‘country wines.’ Blueberry was one of her favorites.” - blueberry grower Rick Dale, Highland Valley Farm, Bayfield, WI

• 8 quarts blueberries
• 1 five gallon non-metallic container
• 2 gallons water
• 5 pounds sugar
• 1/2 oz. yeast (2 packages)

Agave nectar is naturally low-glycemic, meaning it won’t spike your blood sugar levels and won’t cause ups and downs in your mood and energy like sugar does. Find agave nectar on aisle 3.

1/3 cup flavored agave nectar (Irish Crème, Hazelnut, Amaretto or Vanilla)
2 cups heavy whipping cream

Using an electric mixture, beat whipping cream to soft peaks. Add agave nectar and continuing whipping until you reach the desired consistency. Serve with coffee, desserts or fresh fruit.

This refreshing summer aperitif requires some advanced preparation: 4 weeks to be exact! With one sip, you’ll know it’s worth the wait. Lavender Limoncello may be stored in the freezer for up to a year, so why not make a double batch?

• 6 organic lemons
• 6 organic limes
• 3 sprigs lavender (available in the bulk herb section)
• 2 liters light rum or vodka
• 6 cups sugar
• 3 cups water

Peel the lemons and limes, making sure to avoid the bitter white pith. Discard citrus pulp or save for another use.

If you’ve ever ordered mango lassi in an Indian restaurant, you know how heavenly it is. Essentially a mango smoothie, mango lassi is surprisingly easy to make at home. The trick is to use Ataulfo mangos. The Ataulfo is a small, yellowish, “s” shaped variety of mango, also known as a “champagne” mango. Ataulfos are less fibrous than other varieties, so they blend smoothly into the lassi. If Ataulfos are not available, use canned mango slices or pulp (aisle 4).

3 parts plain yogurt
1 part crushed ice
1 part fresh ataulfo mango, cubed
Sugar or honey, to taste

This non-alcoholic cocktail is not too sweet and festive enough to make any occasion feel special. Use pretty glasses to enhance the effect.

• Bionaturae Organic Sour Cherry Juice
• Santa Cruz Organic Ginger Ale
• Fresh cranberries
• Very thin slices of organic oranges or Meyer lemons, cut in halves or quarters
• Wooden skewers or picks
• Extra-long cinnamon sticks
• Ice cube tray

The drink itself is easy as pie: just mix sour cherry juice and ginger ale, half and half, in each serving glass. The “special” part is in the garnishes.

Try Citrus Black or Minty Green Numi Organic Iced Tea bags in this refreshing summer sipper, or use approximately 6 teaspoons of your favorite bulk black or green tea.

• 6 green or black tea teabags
• 6 cups cold water
• 3 ripe peaches, pitted and sliced
• Honey
• 1 lemon, juiced
• 6 sprigs fresh mint

Bring 6 cups cold water to a boil.

Place teabags in a saucepan. Slice the peaches and place in a saucepan. Pour boiling water over the peaches and teabags. Steep for about 5 minutes.

This fun project is a great way to preserve the local raspberry harvest. The entire process takes about 3 months, so by the time we get our first real cold snap, you’ll be able to cozy up with your very own artisan made raspberry brandy.

2 1/2 cups fresh, ripe raspberries
2 cups good quality brandy
3/4 cup sugar
1/3 cup water
1 tablespoon lemon zest

What makes smoothies so great is their simplicity and versatility. It’s just the recipe to try with locally produced milk and yogurt, and just-picked Minnesota berries bursting with their best flavor. While you’re picking or buying local berries, choose a few Minnesota-grown mint sprigs for garnishing the smoothies. And here’s another tip: your smoothies will be nice and thick if you freeze the berries first. To freeze berries, arrange them in a single layer on a baking sheet and freeze until firm; transfer frozen berries to resealable freezer container until use.

Makes 16 drinks

• 2 pounds strawberries, hulled and halved
• 2 pounds rhubarb, cut into half-inch pieces
• one and one-half cups sugar
• 6 cups water
• three-fourths cup fresh lime juice
• 3 jiggers gin (optional)
• 1 jigger Cointreau (optional)
• 2 liters chilled seltzer or unflavored sparkling water
• lime wedges for garnish