4 for the 4th:
4 Easy Independence Day Recipes
Made Better with Caliper
What does Independence Day look like for you? Wherever you’re headed, bring along the Caliper to make the festivities even better!
Stir or sprinkle original unflavored Caliper CBD dissolvable powder into whatever’s on the menu. Or, enhance the flavor fireworks with a Lemon Lime, Mixed Berry or Cool Mint Swiftstick: Pour it on your tongue the traditional way, or even sprinkle right onto the food for a complementing flavor punch!
Here are 4 deliciously easy, Fourth-Friendly recipes to inspire you. Make sure you’re stocked up on the most important ingredients!
Red, White & Blue Ice Pops with Caliper CBD
Serves 10 – 10mg CBD each
We love the patriotic look, but you can use this super-easy recipe as a base for any vegan pop with any colorings or flavorings you love. The optional lime zest adds flavor punch and a few green flecks; omit it if you want your pops pure white. We used an ice-pop mold with 10 (⅓-cup) sections; if yours is different, freezing time and pop size will differ.
1 (15-ounce) can cream of coconut
1 (13.5-ounce) can heavy coconut cream (or substitute 1¾ cup heavy cream for a non-vegan version)
5 (20mg) packets Caliper CBD dissolvable powder
2 tablespoons fresh lime juice (+ 1 teaspoon grated lime zest, optional)
Red and blue food coloring, preferably natural (or swap in beet juice and blueberry juice instead, for a different look)
In a large glass measuring cup or pitcher, combine cream of coconut, coconut cream, Caliper, lime juice and salt; whisk to combine.
For the blue layer: Pour off ⅓ of mixture into a 2-cup measuring cup; stir in a few drops blue coloring until evenly blended. Distribute evenly between the freezer pop molds, filling each about ⅓ full, and freeze until set, about 1½ hours.
For the white layer: Pour in another layer of coconut cream mixture into the pop molds, to reach about ⅔ full. Insert popsicle sticks and freeze until set, about 1½ hours.
For the red layer: Stir a few drops red coloring into the remaining coconut cream mixture until evenly blended. Pour into the pop molds and freeze until firm, at least 4 hours or overnight. Unmold pops according to manufacturer’s instructions.
This brightly colored punch is beyond refreshing, and just right with a Lemon Lime Swiftstick.
Feel free to spike with a cup of vodka or light rum if you like!
10 cups watermelon chunks (from a 10-12-pound watermelon)
¼ cup mint leaves
Juice of 2 medium limes
2 cups plain or lime seltzer
2-4 tablespoons agave syrup, to taste
Thinly sliced lime, to garnish (optional)
In a food processor or blender, pulse the watermelon chunks and mint in batches until smooth. Pour through a fine-mesh strainer into a 4-quart bowl or pitcher. Stir in the seltzer, lime juice, and agave to taste. Serve over ice, garnished with lime slices if desired.
Using mint-flavored dark chocolate instead of the usual milk chocolate gives the campfire classic a serious upgrade (why not take it even further by using chocolate wafer cookies instead of the usual grahams?). If you can’t find a mint dark chocolate bar, use a 50-50 mix of mint and dark chocolate chips instead. Enjoy it with a Cool Mint Swiftstick to get even more of a good thing!
8 sheets plain graham crackers, split into halves, or 16 chocolate wafer cookies
1 3-ounce bar dark mint chocolate bar, broken into 8 pieces (or, 3/4 cup each mint baking chips and dark chocolate chips)
Pinch sea salt (optional)
8 large marshmallows
8 long skewers or sticks, for toasting
Start with a hot campfire or a preheated grill. Place a sheet of foil near the fire or along the edge of the grill.
For each s’more, place a graham cracker half on the foil, and top with a few squares of chocolate. Sprinkle with a little salt (optional), and let stand until chocolate softens, about 45 seconds.
Meanwhile, thread a marshmallow onto the skewer or stick and hold over the heat until roasted to your liking, 1-2 minutes.
Take your toasted marshmallow, still on the skewer, and lay it on the side of the graham cracker with the chocolate. Cover the hot marshmallow with another graham cracker half, pressing down firmly and pulling out the skewer. Eat while it’s hot, gooey and fabulous.
Summer Fruit Salad
A simple honey-lime dressing wakes up whatever fruit looks great at the market (feel free to mix it up, but keep the pieces chunky to maximize each juicy bite). Take the fruity refreshment up a notch, and enjoy it with a Mixed Berry Swiftstick!
2 tablespoons honey
1 teaspoon fresh lime zest
2 tablespoons fresh lime juice
1 large navel orange, skin and pith removed, halved and sectioned
1 large nectarine, pitted and sliced into bite-size chunks
2 kiwis, peeled, halved lengthwise and sliced into half-moons
1 cup red grapes
1 cup blackberries
1 cup raspberries
In a large serving bowl, whisk together the honey, lime zest and juice. Add the fruit and toss gently (your hands are best for this task). Serve at once or cover and refrigerate up to 2 hours ahead.
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