Here are six drink recipes to keep you and the whole family cool when the temperatures rise.
Raspberry Peach Iced Tea
- 2 tea bags
- 1 cup raspberries, plus more for garnish
- 2 peaches, sliced, plus more for garnish
- 3 tablespoons agave nectar, or more to taste
- Mint leaves, for garnish
Steep tea bags in four cups boiling water according to package instructions; discard tea bags and let cool.
Combine peaches, raspberries and agave nectar in blender until smooth; strain through cheesecloth or fine sieve.
In a large pitcher, whisk together raspberry peach mixture and brewed tea. Place in refrigerator until chilled.
Serve over ice, raspberries, peach slices and mint leaves, if desired.
Strawberry “Colada” Smoothie
- 8 ounces of chilled strawberries, hulled
- 1 ripe banana, peeled and frozen
- 1 1/2 cups frozen pineapple
- 1 5-ounce container coconut Greek yogurt
- 1 1/4 - 1 1/2 cups unsweetened coconut milk
Pulse strawberries in a food processor until well pureed.
To a blender add banana, pineapple, coconut Greek yogurt and 1 1/4 cups coconut milk. Pulse until well blended, adding an additional 1/4 cup coconut milk as needed.
Spoon pineapple mixture into glasses filling about 1/3 full then add a spoonful or two of the strawberry mixture, swirl lightly with a butter knife then repeat twice more. Serve immediately.
Alternately, all ingredients can be blended together in a blender versus processing strawberries separately.
Ginger – Peach Soda
- 1 cup water
- 1 cup sugar
- 2 tablespoons minced fresh ginger
- 2 very ripe peaches
- 2-liter seltzer
- 16 fresh mint leaves
In a medium saucepan over medium-low heat, bring one cup water, sugar and ginger to a gentle simmer, stirring to dissolve sugar. Remove simple syrup from heat, cover and steep for about 30 minutes.
Over a medium bowl, pour syrup through a fine-mesh sieve, pressing minced ginger against sieve with the back of a spoon to extract flavor. Discard ginger. Cover bowl with plastic wrap; refrigerate until well-chilled.
Distribute peach slices among eight tall glasses. For each glass, lightly press peaches with the back of a wooden spoon to release their juice. Pour about two tablespoons chilled syrup over peaches. Add ice cubes; top with seltzer. Stir to distribute syrup, peach juice and seltzer evenly. Garnish with mint.
- 1/2 cup sugar
- 1 cup lemon juice
- 1 cup pineapple juice
- 2 tablespoons lime juice
To make the simple syrup, combine sugar and one cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved; let cool.
In a large pitcher, whisk together simple syrup, lemon juice, pineapple juice, lime juice and five cups of water. Place in the refrigerator until chilled.
Serve over ice.
Sparkling Cherry Lemonade
- 2 ounces cherries, pitted
- 3/4 cup freshly squeezed lemon juice
- 2/3 cup sugar
- 4 cups sparkling water
To make the cherry syrup, combine cherries, lemon juice and sugar in blender until smooth. Place in the refrigerator until chilled.
Serve over ice and sparkling water.
- 5 cups diced seedless watermelon
- 2 tablespoons sugar
- Juice of 1 lime, optional
Combine watermelon, sugar, lime juice and one cup of ice in blender until smooth.