Thirst Quenchers: 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
1 strawberry, muddled
1¼ounces Florida tangerine juice
¼ ounce aged balsamic vinegar
1 teaspoon strawberry jam
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.
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.
Recipe and photo courtesy of National Mango Board
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
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