Into a large vessel pour cold coconut milk. In a separate vessel combine the Sunshine Juice Blend, Sunshine Syrup, and Mint 'Tea'. Slowly pour the mixture into the cold coconut milk. Let sit for at least an hour hour and up to 24 hours refrigerated depending on the size of the batch. Using a coffee filter strain the milk punch into a new vessel. If the first pour is not completely clear, pour that back over the same coffee filter so it can catch the solids. You should be left with a velvety clear liquid.
For the Sunshine Syrup:
Zest your lemons before juicing and save for this syrup. You will use those lemon zests and your off-cuts from the carrots and cantaloupe as well as the 'guts'.
In a pot add your fruit and veggie scraps with enough water to cover them. Bring the water to a boil. Then add 1.25 times as much sugar as you did water. Turn the stove down to simmer and stir until the sugar dissolves. Let cool.
For the Mint 'Tea':
When I buy mint, I put it in a container with water in my fridge to keep it fresh for days. You can use actual mint tea, but as a means to repurpose ingredients, I used the water the mint had been sitting in which is essentially a cold-brewed mint tea.
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