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Summer Sips to Keep You Cool!

Some of our favorite recipes perfect for a heat wave, backyard BBQ or day in the sun!

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    Pinapple Breeze Fill glass with ice, 1.5oz Malibu Rum, 1/2 Can Sprite, 1/4 Cup Pinapple Juice, and 1/4 Cip Orange Juice Over Ice - Stir and Serve. (Recipe & photo: Realsimple.com)
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    Strawberry Limeade: 16 oz. fresh strawberries (1 lb. container) 1 cup sugar 1 cup fresh lime juice 6 cups water Wash strawberries and cut off green tops. Puree in a blender or food processor until it reaches desired consistency. Puree the strawberries to be very fine, and then strain in a strainer to remove any small chunks. Make simple syrup by mixing one cup of sugar and once cup of water. Stir and boil until the sugar dissolves. Let cool. (Recipe & Photo: MakeLifeLovely.com)
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    Watermelon Limeade Cooler watermelon cut in chunks limeade ice For a single cup use 1-2 cups of watermelon, 1/2 C limeade and a good handful of ice. For a full pitcher fill about half full with watermelon and 1/3 full of limeade, then ice to make it good and slushy. Blend in blender. (Recipe & photo: raegunramblings.com)
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    Frozen Blueberry Lemonade Ingredients 1 1/2 cups blueberries 1 cup lemonade 1/2 cup fresh mint leaves, plus more for serving 1/4 cup confectioners’ sugar In a blender, puree the blueberries, lemonade, mint, confectioners’ sugar, and 3 cups ice until smooth. Garnish with mint sprigs. (Recipe & photo: Realsimple.com)
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    Blended Root Beer Float Ingredients: 1 cup homemade or storebought vanilla ice cream (We love using vanilla bean) 1/2 cup all natural root beer Instructions: Pour the ice cream and root beer into a blender. Blend for thirty seconds to one minute until smooth. Pour into a glass, top with a dollop of whipped coconut cream or whipping cream if desired. (Recipe & Photo: Burntapple.com)
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    Canteloupe Agua Fresca 1 (3-pound) ripe cantaloupe or other small melon, diced 3 cups cold water 2 teaspoons lime juice 1/2 cup sugar 2 cups crushed Ice (Recipe & Photo: thehappierhomemaker.com)
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    Mint Arnold Palmer 8 cups boiling water 4 peppermint herbal tea bags 4 black tea bags 1 cup simple syrup *see below 2 1/2 cups lemon juice 4 cups ice cubes 1/2 cup fresh peppermint leaves, torn *For simple syrup: Place 1 cup of water and 1 cup of sugar into a small saucepan. Bring to a boil and simmer until sugar has full dissolved. Remove from heat and cool. Place tea bags into a large glass container and add boiling water. Allow bags to steep for 10 minutes, then remove from container. Stir simple syrup into tea, then add lemon juice and ice cubes. Allow to chill in your fridge. When chilled, add mint leaves. Serve over ice cubes. (Recipe & photo: eat8020.com)
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    Orange and Mango Fizz To make, rub the rims of the glasses with an orange segment and then dip in sugar to coat. In a large pitcher (Or put in the freezer for about 20 minutes before mixing) combine 2 1/2 cups sparkling wine, 3/4 cup mango nectar or juice and 1 teaspoon orange bitters. Yum! (Recipe and photo: bebetsy.com)
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    Peach Iced Tea: 12 regular sized tea bags Fresh, filtered water 1 cup of sugar ¼ teaspoon of baking soda 1 11.5 oz can of peach nectar – found in juice aisle 1 lemon 4 fresh peaches Instructions Bring 4 cups of water to a boil, remove from heat and add tea bags. Let tea steep for about 10 minutes. Remove tea bags, add sugar to hot water, stir until dissolved. Add baking soda and peach nectar and stir. Pour tea mixture into large pitcher and stir in 10 cups of ice water.Stir in 1-2 tablespoon of squeezed lemon juice. Add sliced, fresh peaches and serve over ice. (Recipe & Photo: number-2-pencil.com)
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    Sour Shirley Ingredients 1 oz grenadine, 1- 1.5 oz seltzer or rum (your choice), Ice, 5 oz lemonade, lemons to garnish Add grenadine & seltzer or rum to your glass. Fill with ice. Splash in your lemonade until glass is full- no need to stir. (Recipe and photo: Kleinworthco.com)
 
 

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