Cooling summer drinks

PAM REISS

Summer is here and it's time to think about what we'll be drinking out on the docks, decks and patios.

Old-fashioned lemonade is rarely made anymore, but it's simple and refreshing – just have plenty of lemons around and lots of ice in the freezer.

Iced tea seems to be getting more popular all the time. It's another one of those things that many of us don't think of making ourselves, but often buy in a bottle or for $2 a glass at the local coffee shop. For a few cents and 20 minutes (of no-work brewing time) a batch, you can have a pitcher of tea chilling in your fridge all summer long. Ditto for iced coffee.

The last recipe, for sangria, is for adults only. It's a lovely, light drink that is sure to please a crowd.

MINT LEMONADE

This is a recipe I got hooked on in Israel. If you're not a fan of mint, simply leave it out. If you'd like to experiment some more, try some basil leaves instead.

Grated zest from two lemons
1/4 cup mint leaves – packed
1/2 cup sugar
5 cups water
3/4 cup fresh lemon juice
lots of ice

Place the zest, mint leaves, sugar and one cup of water in a small saucepan. Place over medium-high and bring to a simmer. Simmer for one minute and remove from heat. Steep for 15 minutes.

Strain the mixture into a pitcher, using a fine-mesh strainer. Use the back of a spoon to press any liquid you can out of the zest and mint.

Add the remaining four cups of cold water and the lemon juice to the pitcher. Stir and taste – if it's too strong for you, add some more cold water. Refrigerate until chilled and you're ready to serve.

Fill a tall glass with lots of ice and pour the lemonade over. Garnish with lemon slices and fresh mint sprigs and enjoy.

To make a sugar-free version, follow the recipe but eliminate the 1/2 cup of sugar. When you add the lemon juice and cold water to the pitcher, add 1/2 cup of Splenda. Stir well and serve over lots of ice.

VIETNAMESE-STYLE ICED COFFEE

3 tbsp. sweetened condensed milk
2/3 cup coffee – double strength, brewed, French Roast
ice

Pour the sweetened condensed milk into a small glass. Add the hot coffee and stir until they're well-combined. Fill a tall drinking glass with lots of ice and pour the mixture over.

STRAWBERRY PEACH SANGRIA

1 cup sliced strawberries
1 orange, thinly sliced
1 peach, thinly sliced (pit removed)
3 tbsp. sugar
750 ml. dry white wine
2 oz. orange liqueur
ice

Place the strawberry, orange and peach slices into a large pitcher. Sprinkle with sugar, stir and let sit for 5-10 minutes, or until the sugar is dissolved. Add the wine and liqueur to the fruit, stir, cover and refrigerate overnight or for six hours, minimum.

All you need to do to serve it is add plenty of ice. The strawberries will fade quite a bit after sitting in the alcohol. If you'd like, at this point, add some fresh sliced strawberries to add the color back. Don't discard the fruit that's been marinating in the wine – it tastes great after macerating.

You can do this with any fruit you like. Replace the strawberries and peach with a lemon and a lime for an all-citrus version.

Do an all berry version. Try it with a red wine. This is a basic recipe that is fun to play around with.

Pam Reiss is a Winnipeg freelance writer and the author of Soup: A Kosher Collection.

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