Watermelon Rosemary Lemonade

  • 1/4 cup Chantico agave
  • 2 cups water
  • 4 sprigs rosemary
  • 1 cup lemon juice - fresh squeezed
  • 7 cups watermelon (cut into 1 inch cubes)
  • 8 ounces sparkling water (or gin!)
  • 1 lemon

Create rosemary syrup by placing agave, 1 cup or water, and the rosemary in a saucepan. Bring to a boil, then let it steep for an hour.

Combine watermelon and lemon juice in a blender. Add rosemary syrup to taste and blend.

Pour the mixture into a pitcher and add 1 cup of cold water and the sparkling water (or gin). Stir to combine and serve!

Banana Chocolate Muffins

  • 1 1/2 cups mashed bananas
  • 1/3 cup oil
  • 1 egg
  • 1/2 cup Chantico agave
  • 1 1/2 cups flour
  • 1/4 cup cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup chocolate chunks

Preheat oven to 350º F.

In a large bowl, combine bananas, oil, agave, & egg.

In separate large bowl, sift together flour, cocoa, baking soda, & baking powder.

Add banana mixture. Stir in chocolate chunks.

Spoon batter into greased or lined muffin tins.

Bake for 20 to 25 minutes. 

Agave Caramel

  • 1 1/2 cups Chantico agave
  • 1/2 cup heavy whipping cream
  • 3 tbsp butter
  • 1/8 tsp salt

Combine all ingredients in a saucepan and heat on medium-high until boiling, stirring frequently. 

Reduce heat and cook for 10-12 minutes, stirring frequently.

Cooking longer makes thicker, darker caramel, while cooking for less time creates a sauce.