Sophisticated and Refreshing Summer Drinks

Everyone enjoys a cold glass of lemonade in the heat of summer, but why not try something a little different this summer? For a really refreshing experience, use in-season fruits and veggies to create unique and sophisticated drinks for friends and family. Here are a few of my favorites!

Aguas Fresca, with Rosemary

There are many variations on this refreshing drink. You can use agave, which is what I use, to sweeten; or, you can use honey, Splenda, or sugar.

Peel and slice 4 medium cucumbers, and about 4-5 tablespoons of fresh rosemary. Puree in a blender or food processor, then transfer to a very fine-meshed colander over a larger bowl. Allow puree to drain for several minutes, then press to remove all the liquid. Add lemon juice (fresh is best, but concentrate will also work) to taste, about 1/3 cup, and sweeten as desired. Pour mixture over ice into glasses, filling about 1/3 of the glass with lemonade mixture. Fill the glass with water, the stir. You can garnish with sliced lemon, cucumber, or rosemary for parties.

Sekanjabin with Raspberries and Cucumber

Sekanjabin, know to the ancient Greeks as oxymel, this is our favorite summertime beverage. The simple syrup & mint mixture will keep, unrefrigerated, for many weeks. It's more refreshing than water or lemonade, and is full of electrolytes to help replenish you after being in the heat. Again, there are many variations on this, so play around a bit and find what you like!

Make a simple syrup of 4 cups sugar and two cups water. Remove from heat, and add 1 cup white vinegar, half a cup of lemon juice, and a large handful of mint leaves (flavored mints are excellent for this, as well). Allow to cool and steep for several hours, then strain out leaves. In the meantime, peel and grate 3 medium cucumbers, then strain out juice into large bowl by pressing grated cucumber through a fine colander. Put several cube of ice in each glass, topping ice with several raspberries. Pour 2-3 tablespoons of cucumber juice over ice and berries, followed by 4-5 tablespoons of the mint mixture. Dilute with water to fill glasses. You can also just serve the Sekanjabin without the cucumbers or raspberries, and it also makes a great mojito starter!

Pawpaw Peach Smoothies

Pawpaws are native to Virginia, and will start their season in August. These little fruits have a rich, creamy texture and banana-like flavor that makes them a natural for fruit smoothies. Collect them green, and be patient while they ripen to brown. Instead of peaches, you can also use raspberries; but, stay away from stronger fruits or they'll overshadow the pawpaws.

Split 4 to 5 pawpaws in half, removing the pit and scooping out the fruit into a large glass. Peel one medium, very ripe peach and remove pit. Slice and add to glass. Add ¼ c. lowfat, plain yogurt, 3 tsp. Agave (or sweetener of your choice), and lowfat milk or soymilk to bring glass to ¾ full. Using a stick blender, blend the ingredients to a thick, rich drink. Top with a bit of cinnamon and a sprig of mint.

Enjoy!