Spicy Grapefruit and Lime Mocktail

Spicy Grapefruit and Lime Mocktail

This refreshing, tangy, and spicy mocktail is the perfect beverage to enjoy on a warm summer day, a date night in, or anytime you want something fizzy, tasty, and alcohol-free. 

Spicy Grapefruit and Lime Mocktail

If you’re pregnant and are looking for a good mocktail, look no further, my simple Spicy Grapefruit and Lime Mocktail will become your new go-to! Now, before I share any further, just know that I don’t like sweet drinks in general. I have never liked sweet cocktails, I love the type of drink that makes me pucker my lips from that sour tang!

Spicy Grapefruit and Lime Mocktail

Thus, there’s no sweetener here and it’s basically just a tangy, refreshing mocktail. The spice level is buildable and all dependent on how many seeds from the jalapeño that you use. If you like it spicy, leave in a few seeds (maybe 3), but if you don’t love spice but love jalapeño flavor or essence, omit the seeds entirely.

After you make this, taste it, and adjust to your preferences – top it off with more soda water or grapefruit juice (or both!) or stir in some more jalapeño seeds. A few sprigs of mint would be nice here too, but I like to keep it simple!

There’s something about this grapefruit and lime combo that makes me feel like I’m sipping on a true cocktail! I’d love to know – what’s your go-to mocktail?

Recipe

spicy grapefruit and lime mocktail

Servings: 1 person

Ingredients

  • thin slices of jalapeno chopped (if you want spicy, include some of the seeds, if you just want a jalapeño flavor, omit the seeds)
  • 1/2 medium to large ripe lime juiced
  • 1/4 cup grapefruit juice (I love Lakewood Organic)
  • 1/2 cup Topo Chico (or seltzer)

Instructions

  • combine the jalapeno, lime juice, grapefruit juice, Topo Chico in a cocktail glass and stir well. top with ice and stir. serve.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...