Beverages and Smoothies

Hot Pink Smoothie

Thursday, April 27th, 2017

Hot Pink Smoothie2Prep Time:  10 minutes

Cook Time:  5 minutes

Total Time: 15 minutes

Yield: 3 servings


1 beet

6 kale leaves

4 Dandy® celery stalks

1-inch fresh ginger

2 carrots

1 lemon

3 cups purple cauliflower, chopped

1 apple, cored and chopped

2 tablespoons hemp seed



Juice beets, kale, celery, ginger, carrots, and lemon.

Add juice to a blender with cauliflower, apple, and hemp seed. Blitz for at least 5 minutes until the texture is smooth.



Nutrition Information:

Calories: 148.7

Fat: 3.5g

Carbohydrates: 26.6g

Protein: 6.5g

Dandy® Meyer Lemon & Sweet-Tea Arnold Palmer

Tuesday, November 22nd, 2016

Meyer LemonadeRecipe by Chef Todd Fisher

Makes ½ gallon Sweet Tea


6 tea bags (Lipton, Red Rose or Sport Tea)

4 cups water

1 cup agave nectar


Bring water to a boil, remove from heat. Steep tea bags for 5-10 minutes, depending on your preference. Remove bags from tea and discard. Add agave nectar, stir to blend. Pour into pitcher and refrigerate for 4 hours.

Once ready to serve add 4 cups cold water, stir and keep cold.

Dandy® Meyer Lemonade

Makes 1 quart

Juice of 12 Dandy® Meyer lemons

¾ cup agave nectar

2 cups cold water.

Mix to combine, refrigerate until ready to serve.

To serve, fill tall glasses with ice and a slice of Dandy® Meyer lemon. Pour enough sweet tea to fill each glass ¾ way. Top off with Meyer lemon-ade. Enjoy!


Meyer Lemon Mulled Brandy Cider

Monday, November 21st, 2016

photo-meyer-lemon-mulled-ciderRecipe by Chef Todd Fisher


1 gallon apple cider

1 Dandy® Meyer Lemons; cut into quarters

1 1 inch piece of ginger

4 whole cloves

2 cinnamon sticks

8 oz. Brandy

Dandy® Meyer Lemon slices for serving



In a Medium pot, heat the cider with the Dandy® Meyer Lemon wedges and ginger. Add the cloves and cinnamon sticks, simmer for 1-2 hours, covered. Serve warm in a mug with 2 oz. Brandy and 6 oz. Mulled cider and a slice of Dandy® Meyer lemon.


Meyer Lemon Bourbon Ginger Tea Punch

Monday, November 21st, 2016

phot-meyer-lemon-bourbon-ginger-tea-punchRecipe by Chef Todd Fisher


2 cups sugar

4 tea bags of Bigelow Lemon Ginger tea

4 cups water

2 cups cranberry juice

8 oz. Bourbon

16 oz. ginger ale

8 oz. Bourbon

Dandy® Meyer Lemon slices for serving



Brew lemon ginger tea with water, let sit for 10 minutes to ensure a strong brewed tea. Remove tea bags and discard. Add sugar and stir well to combine. Add lemon juice and cranberry juice, then refrigerate for at least 1 hour. Once cooled, serve over ice with 2 oz. Bourbon, 4 oz. punch mixture and 4 oz. ginger ale. Top with Dandy® Meyer Lemon slices.