Prep Time: 10 minutes Cook Time: N/A Serving Size: 1 cup Serves: 5
Nutrition Facts |
|
| Serving Size 1 cup (252g) | 5 servings per container |
| Amount per serving | |
| Calories 30 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 6g | |
| Includes 0g Added Sugars | 0% |
| Protein 0g | |
| Vitamin D 0mcg | 0% |
| Calcium 1mg | 0% |
| Iron 0mg | 0% |
| Potassium 24mg | 0% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 18% Daily Value |
|
INGREDIENTS
1 cup cranberry-raspberry juice
4 cups seltzer water
1 large lime
STEPS
- In a large pitcher, mix cranberry-raspberry juice with seltzer water.
- Rinse lime and cut in half. Remove seeds. Squeeze juice from each half into the pitcher.
- Mix well before serving.
NOTES
- Have kids help with any of these steps!
- Replace cranberry-raspberry juice with any 100% juice you prefer.
- For more fruit flavor, increase juice or decrease seltzer water.
- Add thin slices of lemon, lime, or orange for more flavor.
Nutrition Facts |
|
| Serving Size 1 cup (252g) | 5 servings per container |
| Amount per serving | |
| Calories 30 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 1g | 4% |
| Total Sugars 6g | |
| Includes 0g Added Sugars | 0% |
| Protein 0g | |
| Vitamin D 0mcg | 0% |
| Calcium 1mg | 0% |
| Iron 0mg | 0% |
| Potassium 24mg | 0% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 18% Daily Value |
|
An Equal Opportunity Institution
*Adapted from a Share Our Strength’s Cooking Matters recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
