Yukka Flux Cocktails – Rum Drenched Fruit

By July 16, 2015

What a weekend! The weather was gorgeous, we have trees in our backyard now, our neighborhood barbecue was a success, and… my computer’s fixed! Thankfully no files were lost. So, the minute my computer was up and running, I did a backup of everything. I now have everything online on Dropbox. I was drawn to dropbox because it makes everything so accessible. I can access my files anywhere in the world – from a computer, or my iPhone, their security is amazing, and the first 2GB is free. Now, to keep up with the monthly backups. With a fixed computer, a mind full of BBQ ideas, and 24 hours before events began, I raced down to my kitchen to begin creating. First up on the list was Yukka Flux. I have no idea who made up the name of this cocktail, or where it originated, only that it’s awesome. I’d never heard of this magical drink until one of my teammates brought it in pails to our golf tournament. Needless to say, they were a huge hit. Generally I try to avoid cocktails in the summer because they’re just so full of sugar. If I enjoy a couple in the evening I end up feeling horrible for the next couple of days. Not worth it. But Yukka Flux… no sugar, less empty calories, and it’s even high in fiber, too! It’s still alcohol. But, it’s ridiculously better than store bought coolers, and easy to whip up. If that doesn’t sway you, can I tempt you by saying you won’t have as bad a hangover with this as you would other drinks? ;)  
Yukka Flux Cocktails
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Total time: 
Serves: 3 liters or 3.17 quarts
Yukka Flux is a great way to avoid sugary cocktails often enjoyed in the summer. Leaving it to soak for 12 hours allows the natural fruit juices to infuse the rum. Absolutely delicious and refreshing!
  • 6 cups fresh fruit of your choice, chopped – I used: strawberries, raspberries, green grapes, peaches, Mexican mangoes, pineapple, and cantaloupe
  • 1.7 liters/quarts white rum
  • 2 liters/2.1 quarts mineral water
  • 1 grapefruit, juiced
  • ⅛ teaspoon powdered white stevia
  1. Mix alcohol and fruit in a large bowl or drink pitcher.
  2. Place in the fridge for 10-12 hours.
  3. Place a strainer over a large empty bowl. Strain the fruit out of the alcohol [reserve alcohol]. Place drenched fruit on a parchment paper lined baking sheet and place in the freezer for 3 hours. Return reserved rum to the fridge.
  4. Once frozen, combine rum and frozen fruit.
  5. Combine mineral water, grapefruit juice, and stevia and place in a sealed bottle.
  6. Distribute fruit mixture to pails, fish bowls, or glasses and top with grapefruit mineral water while serving.
View Nutritional Information (once on page scroll down) Nothing says summer like a fish bowl full of fruit and rum. Am I right? I was too cheap inventive to spend $40 on a punch bowl, so I went to the craft store and bought a $10 fish bowl + a $1 ladle at the dollar store. It worked marvelously. Do you have a favorite cocktail? Have you ever tried to “healthify” it? What fruits would you put in your Yukka Flux?

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Hi! I’m Leanne (RHN FBCS)

a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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