Summer Drinks That Will Quench Your Thirst This Hot Season

Here are some of the delicious summer drinks that will surely quench your thirst

Get ideas in this list of summer drinks to quench your thirst this hot season.

You and your friends and loved ones could also enjoy these summer drinks during your getaways.

Here are some of the popular summer drinks and the recipe.

Summer Melon Slushies

Ingredients:

Procedures:

1. Remove the skin and seeds from the melon (pick one from above); cut into 2-inch pieces (you should be left with about 4 pounds total).
2. Make the simple syrup: In a small saucepan, combine 2 tablespoons granulated sugar, 1/4 cup water, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer (don’t stir) until the sugar dissolves, 2 to 3 minutes.
3. Remove from the heat and stir in the flavorings (everything but the melon); let cool completely. Strain into a small bowl or measuring cup.
4. In a blender, working in two batches, puree half the simple syrup mixture and half the melon until smooth. Strain into a metal loaf pan or square pan; repeat with remaining syrup and melon. Cover and freeze until set, about 8 hours.
5. When ready to serve, using a fork, scrape the surface of the melon ice to create large flakes. Transfer to glasses, top with a splash of soda water, and serve with additional fruit, if desired.

Lemon Drop Cream Soda

Ingredients:

• 1/4 cup granulated sugar
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1/4 cup heavy cream
• 1 tablespoon whipped cream vodka (optional)
• 2 cups seltzer water
• Homemade Whipped Cream

Procedures:

1. In a large saucepan, whisk together the sugar, lemon zest, and lemon juice. Bring to a boil over medium heat, whisking often.
2. Boil for another 1-2 minutes or until the sugar has fully dissolved.
3. Remove from the heat and cool to room temperature. Pour the lemon syrup through a fine mesh strainer and discard the zest.
4. Add 2 tablespoons syrup and 2 tablespoons heavy cream to the bottom of one glass. Repeat with another glass.
5. Pour 1 cup seltzer water into the first glass then the remaining 1 cup seltzer into the second glass. Top with whipped cream and serve immediately.

PIÑA COLADA MOCKTAILS

Ingredients:

• 1 1/2 cup frozen pineapple cubes
• 1 cup coconut water ice cubes from about 16 oz of coconut water
• 1 can full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup pineapple juice
• 3 tablespoons freshly squeezed lime juice
• maraschino cherry syrup for swirling if desired
• fresh mint for garnish
• fresh cherries for garnish

Procedures:

1. Note: to make the coconut water ice cubes, pout the coconut water in an ice cube mold the night before and freeze!
2. To make, add the frozen pineapple, coconut water ice cubes, coconut milk, cream, pineapple juice and lime juice to a blender and blend until frosty. Serve immediately, adding a swirl of maraschino cherry syrup on top if you’d like and garnishing with fresh mint and fresh cherries.

Strawberry-Lemon Punch

Ingredients:

• 1 can frozen pink lemonade concentrate
• 1 pt. ripe strawberries
• 6 1/4 c. cold water
• 1 qt. ginger ale
• whole strawberries

Procedures:

1. Process lemonade concentrate, hulled strawberries and 1 cup of the water in blender or food processor until berries are liquified.
2. Pour lemonade mixture into punch bowl. Stir in remaining 5 1/4 cups cold water. Gradually stir in ginger ale. Serve over ice. Garnish with berries.

White Iced Tea

Ingredients:

• 4 white tea bags
• 4 c. water
• 1/2 c. sugar
• Fresh tarragon sprigs, to taste

Procedures:

1. Steep 4 white tea bags in 4 cups boiling water, then chill.
2. Bring 1 cup water and 1/2 cup sugar to a boil, add tarragon, and steep until cool. Sweeten to taste with the resulting tarragon syrup, which will add a licorice note to the tea.

Watermelon Cooler

Ingredients:

• 4-5 cups of seedless watermelon (1 medium-sized watermelon), cut into chunks
• 1/2 peeled cucumber, cut into chunks
• 5 -10 mint leaves roughly chopped
• 3 tablespoons of sugar
• 1 tablespoon of fresh lime juice
• a pinch of salt

Procedures:

1. Depending on the size of your blender, you may have to do this in two batches, I did. Divide your ingredients in half, and process it twice if need be. Place all the ingredients in a blender, and process until it smooth. Pour the mixture through a strainer into a bowl, pressing the solids with a wooden spoon to get all the liquid out. 
2. Place the watermelon mixture back in your blender and add ice cubes. Depending on how slushy you want it, add your ice cubes accordingly. I wanted mine very slushy, almost like a snow cone, so I used lots of ice cubes. Serve immediately. 

Thai Iced Tea

These example of summer drinks has two options.

Ingredients:

Option #1:

• 1 cup Pantai Thai Tea Mix
• 4 cups water
• 3/4 cup granulated sugar
• 1 cup half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
• ice

Option #2:

• 4 cups water
• 4 organic black tea bags
• 3/4 cup granulated sugar
• 2 anise stars
• 1 green cardamom pod , smashed
• 2 whole cloves
• 1 cup half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
• ice

Procedures:

Option #1:

1. Bring water to boil and add the thai tea mix. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
3. If you are using the Thai tea mix, strain the tea leaves. Set finished Thai tea aside to cool.
4. You can make this ahead of time and have the Thai tea chilling in the fridge. We usually like to make this tea mix one day ahead.
5. Fill glasses with ice and pour in Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

Option #2:

1. Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
3. Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
4. You can make this ahead of time and have the organic Thai tea chilling in the fridge.
5. Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

Double Apple Iced Tea

Ingredients:

• 8 bag black, green, or hibiscus tea (such as Red Zinger)
• 4 c. Apple Juice
• 2 crisp apples (such as Granny Smith and Braeburn)

Procedures:

1. Bring 4 cups water to a boil in a medium saucepan. Remove from heat and add the tea bags. Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool.
2. Once the iced tea concentrate is cool, core and thinly slice the apples. Stir the apples and apple juice into the iced tea concentrate. Serve over ice.

What can you say about these summer drinks ideas?

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