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.

Pineapple Lemonade

  • 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.

Watermelon Slush

  • 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.

Serve immediately.