Now that it’s officially autumn, mother nature decides to throw a little heat wave at Southern California.  I heard on the radio that temperatures in the L.A. area reached 113 degress F today – the highest ever since recording began in the 1890’s.  It wasn’t quite that hot by the coast but we certainly got our share.  It’s been so hot the last few days that frozen yogurt and popsicles all sound like good breakfast choices.  I put my daughter down for a nap in nothing but her diaper and she still woke up sweaty.  Ok, you probably get the picture. 

I know that Starbucks has brought back their Pumpkin Spiced Lattes for the fall but that’s just not happening here.  Ice water is thirst quenching but gets kinda boring some times.  So I’ve been making grapefruit coolers to sip on and eat with our chips and salsa.  It’s tangy, refreshing, and cools the palate. 

Grapefruit Cooler

Makes 2-3 tall glasses

1 ruby grapefruit, juiced (about 6 ounces)

1 1/2 cups water

1/4 teaspoon stevia

  1. Combine fresh grapfruit juice, water, stevia and mix well.
  2. Pour over a very tall glass of ice.  Insert straw and sip/guzzle!
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