Cool and refreshing summer drinks

Frosted creamsicle smoothie

When summer’s heat hits, these bright drinks are sure to add some pep to your step.

Fresh Ginger Ale
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Fresh Ginger Ale
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
  • 3 cups water
  • 1 3-inch knob fresh ginger root (thinly sliced)
  • 1/2 cup sugar
  • 10 sprigs fresh mint (washed)
  • 1/2 cup freshly squeezed lime juice (approx. 4 limes)
  • 2 liters club soda
  • Ice
Servings: servings
Instructions
  1. Place water, ginger slices, and sugar in medium-sized pot and bring to boil over high heat.
  2. Remove from heat, cover, and steep for 2 hours.
  3. Place in an airtight container and chill overnight.
  4. When ready to serve, remove ginger pieces, reserving liquid. 
  5. In a small bowl, add mint leaves (reserving tops for garnish) and lime juice. Muddle with a spoon or pestle to incorporate mint’s flavor into lime juice.
  6. Combine lime mixture and ginger mixture.
  7. In serving glasses filled with ice, combine one part ginger/mint mixture with 2 parts club soda. Garnish with mint tops and serve. 
Recipe Notes

Per serving: 83 cal.; 0.3 g fat; 21 g total carbs; 1 g fiber; 0.5 g protein.

Blackberry-Thyme Fizz
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Blackberry-Thyme Fizz
Print Recipe
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
  • 2 cups blackberries (12 oz.)
  • 10 sprigs fresh thyme
  • 3/4 cup sugar (plus extra for rim)
  • 1 1/2 cups water
  • 1 lemon (juiced)
  • 1 liter club soda
  • Ice
Servings: servings
Instructions
  1. Set aside 8 blackberries and 4 thyme sprigs for garnish.
  2. Combine remaining blackberries, thyme, sugar, and water in a small pot over high heat. Let cook 15 minutes at full boil until berries are broken down and lighter in color, stirring frequently.
  3. Remove thyme sprigs and discard. Let mixture cool, add lemon juice, and refrigerate for 1 hour. 
  4. Rub the rims of 4 cocktail glasses with a damp towel. Dip rim in sugar.
  5. In glasses, combine one part blackberry mixture (scooping some of the blackberry puree settling at the bottom) with 2 parts club soda.
  6. Garnish with thyme sprigs, blackberries, and a few ice cubes. Serve immediately.
Recipe Notes

Note: To make into a non-carbonated punch, replace club soda with water.

Per serving: 200 cal.; 1 g fat; 50 g total carbs; 7 g fiber; 2 g protein.

Lemon Sage Sweet Tea
Print Recipe
Servings
6 servings
Cook Time
10 minutes
Servings
6 servings
Cook Time
10 minutes
Lemon Sage Sweet Tea
Print Recipe
Servings
6 servings
Cook Time
10 minutes
Servings
6 servings
Cook Time
10 minutes
Ingredients
  • 6 cups water
  • 40 lemon verbana leaves
  • 30 sage leaves
  • 1/4 cup honey
  • Ice
Servings: servings
Instructions
  1. In a medium saucepan, heat water to just before boiling. Remove from heat.
  2. Add lemon verbena, sage, and honey. Stir until honey has melted and combined. Cover pot and steep for 10 minutes.
  3. Chill overnight. 
  4. When ready to serve, fill pitcher or glasses with ice cubes and pour tea over top. (Leaves can be removed or left in when serving.) 
Recipe Notes

Per serving: 44 cal.; 0 fat; 12 g total carbs; 0 g fiber; 0 g protein.

Frosted Creamsicle Smoothie
Print Recipe
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Frosted Creamsicle Smoothie
Print Recipe
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
  • 3 large oranges (chilled in refrigerator)
  • 1 20-oz. can crushed pineapple (chilled in refrigerator)
  • 1 1/2 quarts frozen vanilla yogurt
  • 1 frozen banana
Servings: servings
Instructions
  1. Slice 1 orange and set aside for garnish.
  2. Zest and juice 2 oranges; discard remaining pulp.
  3. Place zest, orange juice, and pineapple with juice, frozen vanilla yogurt, and peeled banana in blender. Pulse until fully blended.
  4. Immediately pour into glasses, garnish with orange slices, and serve. Store leftovers in freezer.  
Recipe Notes

Per serving: 257 cal.; 6 g fat (3.5 g sat. fat); 49 g total carbs;
3 g fiber; 5.5 g protein.