Spring is a wonderful time of year to enjoy fresh, locally-grown produce. Whether you’re picking up fruits and veggies from the farmer’s market or tending to your own garden at home, there’s nothing quite like the taste of seasonal ingredients. However, one downside of fresh produce is its short shelf-life, which can lead to food waste if not properly managed.
Did you know that approximately 133 billion pounds of food is wasted in the U.S. each year? According to the Natural Resources Defense Council, two-thirds of household food waste is due to spoilage. This means that we can make a significant impact by using up perishable produce before it goes bad.
If you find yourself with leftover or overripe fruits and veggies that you won’t be able to use in time, why not get creative and try making some spring cocktails? Fruit- and veggie-based cocktails are a great way to use up soft or overripe produce, and you can even incorporate scraps from other recipes. Not only will you reduce food waste, but you’ll also have a fun and refreshing drink to enjoy.
Before using the peel or skin of any fruit or vegetable in your cocktails, be sure to wash them thoroughly to remove any wax or pesticides. You can use an eco-friendly produce cleanser or a mixture of warm water, lemon juice, white vinegar, and baking soda to scrub the exterior of your produce. If you’re concerned about pesticides, opt for organic produce instead.
So, next time you have some leftover produce that needs to be used up, try one of these spring cocktail recipes to make the most of your ingredients and reduce food waste. Click below to see our best recipe ideas and get ready to enjoy a delicious and sustainable drink!
