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Blazes it’s hot. When it gets this hot all I want to do if put my feet up, order take out and enjoy an ice-cold drink. You know me, I like to mess about in the kitchen so I was thinking of what I could do with my absolute favorite berry – the raspberry. How could I kick it up a notch and I immediately thought of Coconut water and all the amazing benefits it would provide in this blistering 89 degree weather and my Raspberry Lime Coolatta was born.

A couple of notes. I froze the coconut water in ice trays, crushed it in the blender and then added the syrup to the cup. I didn’t just dump everything in the blender, which you can totally do, but if you want to mix it up and have different syrup flavor options – do what I did. Also, if you want to turn this into an adult beverage, I recommend Tequila. I hope you enjoy the first of many cold drinks I plan to share.

Yield: 4 Raspberry Lime Icee Prep Time: 8 hours Cook Time: 5 minutes Total Time: 8 hours 5 minutes Print Ingredients 35 oz Coconut Water

2 cups of Raspberries

1 medium lime

1 Tablespoon honey

1/4 teaspoon ground cinnamon power

A few frozen raspberries to top the drinks Instructions Set aside 1 cup of coconut water and freeze the rest in ice cube trays. Put the coconut water, raspberries, the juice of half of the lime and cinnamon in a medium pan and bring to a boil. Let it boil for 3 minutes and taste the sauce. Add the honey if necessary and place in a jar and set it in the fridge to chill. Remove the coconut water ice cubes - they will be sticky - and place in a blender to crush into a slushie. Add the crushed ice to a cup and then spoon the raspberry syrup on top. Top with frozen raspberries and slices of lime. Enjoy.

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