Skinny Summer Cocktails!

Courtesy of SELF. com

Cantaloupe-Lime Frozen Margarita
Less sugar and more melon rescue this lovely ‘rita from diet purgatory, shaving 143 calories off the classic.
INGREDIENTS
1/4 cup sugar
4 cups cubed cantaloupe
Zest and juice of 1 lime
1/4 cup fresh mint leaves, plus 4 sprigs for garnish
4 oz tequila
1 lime, thinly sliced
PREPARATION
In a small saucepan, bring sugar and 1/2 cup water to a simmer over medium heat, stirring, until sugar dissolves, 30 seconds. Set simple syrup aside; let cool to room temperature. In a blender, process cantaloupe, zest, juice and mint leaves until smooth. Stir in syrup and tequila. Freeze, stirring occasionally, until a thick slush forms, at least 2 hours. Pour into 4 glasses; garnish with mint sprigs and lime slices.
THE SKINNY
169 calories, 0 g fat, 26 g carbs, 1 g fiber, 1 g protein

 

 

Spiked Gingerade
Serves 4
Caramelized ginger and lemon juice edge out extra sugar in our hard lemonade, cutting about 70 calories per glass.
INGREDIENTS
Vegetable oil cooking spray
1 piece ginger (4 inches), peeled and thinly sliced
6 tablespoons tbsp sugar, divided
2 cups chilled sparkling, seltzer or tap water, divided
1/2 cup fresh lemon juice
Ice cubes
4 oz lemon-flavored vodka
2 lemons, thinly sliced
PREPARATION
Heat a small saucepan over medium heat; coat with cooking spray; add ginger and 1 tbsp sugar. Reduce heat; simmer, stirring, until ginger edges are brown, 2 to 3 minutes. Add 1/2 cup water and remaining 5 tbsp sugar; bring to a boil, stirring, until sugar dissolves, 30 seconds. Turn off heat; add juice; cool to room temperature. Fill a pitcher halfway with ice; stir in ginger mixture, vodka, lemon slices and remaining 1 1/2 cups water.
THE SKINNY
149 calories, 0 g fat, 22 g carbs, 0 g fiber, 0 g protein

 

 

Sweet-and-Salty Dog
serves 4
Grapefruit galore! The citrus in this tipple keeps insulin levels low, which might help you burn more fat.

INGREDIENTS
1 cup fresh raspberries, plus 4 for garnish
1/44 cup sugar
1/2 teaspoon sea salt
Juice from 3 1/2 large pink grapefruit
4 oz gin
Ice cubes
1/2 large pink grapefruit, cut into 4 wedges
PREPARATION
In a small saucepan, bring 1 cup raspberries, sugar and 1/2 cup water to a boil; cook, stirring, until berries break apart, 1 to 2 minutes. Strain and reserve raspberry syrup; set aside to cool; discard pulp. Wet rims of 4 glasses with water; coat in salt. In a pitcher, add juice and gin; stir. Strain into 4 glasses filled with ice. Drizzle 1/4 of syrup down the inside of each glass; garnish each with 1 fruit wedge and 1 raspberry.
THE SKINNY
165 calories, 0 g fat, 25 g carbs, 4 g fiber, 1 g protein

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