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Thirst Quenchers: Cool Summer Drinks

There is nothing better on a hot summer day than a cool drink while sitting by the pool. Here are a few summer drink recipes that will wet your whistle and have you asking for seconds—and maybe thirds!

By Patti Plummer

Lady Tangerine

1 strawberry, muddled    

ounces Florida tangerine juice   

¼ ounce aged balsamic vinegar    

1 teaspoon strawberry jam   


Champagne, chilled     

Strawberry for garnish

In cocktail shaker, muddle strawberry. Add Florida tangerine juice, vinegar, jam and ice. Shake and strain into champagne flute; top with chilled champagne. Garnish with strawberry.

Serves 1

Recipe and photo courtesy of Florida Department of Citrus

Sparkling Mango Strawberry Sangria

9 ounces fresh mango, peeled, pitted and pureed
to make 6 ounces strained mango puree

6 large strawberries, pureed

1 ounce simple syrup

6 ounces fresh orange juice

6 ounces fresh lemon juice

2 cinnamon sticks

1 liter lemon-lime soda

1 mango, peeled, pitted and cubed

Mint sprig, strawberries, orange and lemon slices

Large Bordeaux glass with ice

Place ingredients (excluding lemon-lime soda) into a large glass container, cover, and refrigerate overnight. When ready to serve pour into an ice-filled pitcher to 2/3 full. Add fresh sliced fruits and top with lemon-lime soda, stir gently to mix. Serve in wine glasses filled with ice and fresh fruit.

Serves 8

Recipe and photo courtesy of National Mango Board

Blueberry-Watermelon Frosty

1 container (6 ounces) frozen lemonade
or limeade concentrate, unthawed

2 cups fresh blueberries

2 cups watermelon cubes, seeds removed

1 cup ice cubes

In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed.

Makes about 5 cups

Recipe and photo courtesy of U.S. Highbush Blueberry Council

Maraschino Cherry Shake —

1 (10-ounce) jar maraschino cherries

3 tablespoons maraschino cherry juice

3 cups vanilla ice cream

Whipped topping

Whole maraschino cherries for garnish

Put a colander or strainer in a bowl. Pour cherries into the strainer. Measure out 3 tablespoons of juice and put it in a small container. You can either discard the remaining juice or save it for another use.

Put cherries from the strainer onto a cutting board. With a sharp knife, carefully cut cherries into small pieces.

Put chopped cherries, 3 tablespoons juice, and ice cream in the container of an electric blender or food processor; cover blender. Process or blend until smooth.

Pour into glasses. Top with whipped topping; garnish with whole maraschino cherries.

Serves 2 (12 ounces each)

Recipe and photo courtesy of National Sweet Cherry Foundation

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