Drinks that scream summer

As the country witnesses a rise in temperatures, we’ve got the best drinks that will help you cool down and have you feeling fresh again.

Pomegranate and orange cocktail mixer

A delicious cocktail syrup recipe that can also be bottled and sent to friends.

INGREDIENTS

1/2 cup (110g) caster sugar

Pared zest of 1 orange, white pith removed, sliced into strips

Pomegranate (juice and seeds), to serve

Soda, to serve

METHOD

1. Combine sugar, zest and 1 cup (250ml) water in a saucepan over medium heat, stirring until sugar dissolves.
2. Increase heat to high and bring to the boil, then boil for 6-8 minutes until slightly reduced. Transfer to a jug and set aside to cool.
3. Pour into a small 1/2 cup (125ml-capacity) bottle with a lid to give as a gift (along with a bottle of soda, a pomegranate and pomegranate juice).
4. Accompany bottle with the following note: to make cocktail, add 2 tsp orange mixer, 1 tbs pomegranate juice and a few pomegranate seeds to a flute of soda water.

Strawberry mocktails

Make the most of sweet seasonal fruit with these strawberry and watermelon mocktails.

INGREDIENTS

300g watermelon flesh, chopped

300g strawberries, hulled and halved

4 scoops lemon or orange sorbet

600ml ginger ale

METHOD

1. Place the watermelon, strawberries and sorbet in a blender and blend until smooth.
2. Pour into glasses, top with the ginger ale and decorate with paper umbrellas.

Watermelon agua fresca

This Mexican drink literally means ‘fresh water,’ need we say more?

INGREDIENTS

1/2 seedless watermelon

Juice of 4 limes, plus lime slices, to serve

3/4 cup (165g) caster sugar

1 cup mint leaves, plus sprigs to garnish

Ice cubes, to serve

1L (4 cups) sparkling water

METHOD

1. Peel the watermelon, then cut into pieces. In batches, place the watermelon and any juices in a blender or food processor, then blend until smooth. Transfer to a bowl, then add lime juice, sugar and mint. Stir to dissolve sugar, then cover and stand at room temperature for 1 hour.
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2. Pass the watermelon mixture through a sieve, pressing down on the solids.
3. Pour the watermelon juice into a large jug of ice, add lime slices and mint sprigs, then top up with sparkling water.

Chill-out honeydew cucumber slushy

High in B vitamins, cucumbers both to cool and calm you on a hot day.

INGREDIENTS – 6 servings

4 cups honeydew (from about 1 small), rind removed, flesh cut into 1″ pieces, frozen

2½ cups coconut water

⅓ cup mint leaves

2 Tbsp. fresh lime juice

½ tsp. kosher salt

6 oz. English hothouse cucumber (about ½ cucumber), peeled, cut into 1″ pieces, plus more sliced for garnish

METHOD

1. Blend honeydew, coconut water, mint, lime juice, salt, 6 oz. cucumber, and 2 cups ice in a blender until smooth. Divide among glasses, then garnish with cucumber slices.
2. Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then re-blend on high speed to reincorporate and enjoy!
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Pina Colada

Sit back and sip those cares away with this creamy, tart, and sweet drink!

INGREDIENTS

1 (10-oz.) bag frozen pineapple chunks

4 large scoops of ice cream (about 1 cup)

1 cup  coconut milk

1/2 cup pineapple juice

Pineapple wedge, for serving

Maraschino cherry, for serving

METHOD

1. In a blender, blend together frozen pineapple, ice cream, coconut milk, and pineapple juice.
2. Divide between glasses and garnish with a pineapple wedge and maraschino cherry.

Frosted lemonade

It’s like your normal lemonade that went to America for higher studies and came back as the frosted lemonade!

INGREDIENTS

1/2 c. freshly squeezed lemon juice

1/2 c. sugar

2 c. water

6 c. vanilla ice cream

Sliced lemons, for garnish

METHOD

1. Mix lemon juice and sugar together in a pitcher until the sugar is fully dissolved. Add water to dilute and chill.
2. Into a blender, add lemonade and ice cream. Blend until smooth and divide among 3 cups. Garnish with slices of lemon and serve.

Arnold Palmer

Half tea and half lemonade, this drink is just as refreshing as it sounds.

INGREDIENTS

FOR THE LEMONADE

3 c. water, divided

3/4 c. granulated sugar

Juice of 6 large lemons (about 3/4 cup)

FOR THE TEA

4 c. water

1/3 c. honey

5 black tea bags

Ice

Fresh mint

Lemon wedges

METHOD

1. Make lemonade: In a small pot over medium heat, bring 1 cup water and sugar to a boil, stirring to dissolve sugar. Let boil 2 minutes. Let cool to room temperature.
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2. Combine simple syrup, remaining 2 cups water, and lemon juice.
3. Make tea: In a medium pot over medium-high heat, bring water to a boil. Add honey and stir to dissolve. Turn off heat and add tea bags. Let steep 5 minutes. Let cool to room temperature.
4. In a large pitcher, combine lemonade and tea. Pour into glasses over ice and garnish with mint and lemon wedges.

Frozen hot chocolate

Who said hot chocolate is for waters? Get chilling with this frozen hot chocolate for an instant pick-me-up in the summers!

INGREDIENTS

1 cup chocolate chips

2 tbsp. store-bought hot chocolate mix

2 tbsp. sugar

1 1/2 cup Milk, Divided

3 cups ice

1 cup heavy cream

1 tsp. vanilla extract

1/4 cup marshmallow Fluff

1/4 cup Hot Fudge Sauce

METHOD

1. Create a double boiler by setting a glass bowl over a pot of simmering water. Add the chocolate chips to the bowl and heat until melted, stirring occasionally.
2. Stir in the cocoa mix and sugar until thoroughly blended. Turn off the heat and slowly pour in 1/2 cup of the milk, stirring until smooth. Set aside and cool to room temperature.
3. Meanwhile, make the marshmallow cream. With a hand mixer, beat the heavy cream with the vanilla until soft peaks form. Fold in the marshmallow fluff.
4. In a blender, add the remaining milk, the cooled chocolate mixture, and the ice. Blend on until smooth and frothy. Divide between tall glasses and top with whipped marshmallow cream and hot fudge sauce.
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