12 Days of Cool Drinks to Survive Summer: from iced tea to a sneaky wine slushie!

Let's face it. Apart from a dip in the pool or a visit to the beach, there really is no better way to cool down on a hot summer's day than an icy cold drink. Whether it's a deliciously healthy smoothie, refreshing mocktail or a naughty frosty lemon martini, we have you covered!

EMUBOB ICED TEA

  • 2 tablespoons All-Aussie Sweet & Spicy Sticky Chai

  • 1 litre water

  • 2 tablespoons sugar

  • Ice

  • OPTIONAL:1 tablespoon sweetened condensed milk (add at time of serving for a Thai Iced Tea)

Place 1L of water into saucepan. Add 2 tablespoons of All-Aussie Sweet & Spicy Sticky Chai. Bring water to the boil then turn down to simmer for 10 minutes.

Remove from heat, add 2 tablespoons sugar and stir until dissolved. Allow to completely cool (you can leave for up to 2 hours). Pour into jug, place in fridge to chill overnight or for a few hours.

Enjoy chilled with ice or try it with tablespoon of condensed milk!

PINEAPPLE & GINGER SPARKLER

  • 1 litre ginger ale

  • 1 litre pineapple juice

  • 1 piece fresh ginger, sliced thinly

  • 1 orange, thinly sliced

  • ½ cup fresh basil leaves (de-stemmed)

Combine ginger ale and pineapple juice. Top with sliced orange, ginger and basil and serve with ice cubes.

Recipe and photo: Tablespoon

RASPBERRY CORDIAL

  • 500g raspberries

  • 500g caster sugar

  • 3tbsp red wine vinegar

Place the raspberries, sugar and vinegar in a pan. Mash over a low heat for 10 minutes until smooth and syrupy. Rub through a sieve into a clean pan.

Tip the seeds from the sieve into a bowl and stir in 300ml water, then sieve again to remove the last of the pulp from seeds. Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 minute. Pour into small sterilised bottles and seal.

The cordial will keep unopened for a few months. Once opened, store in the fridge.

Recipe and photo: BBC Good Food

KIWI & COCONUT QUINOA SMOOTHIE

  • 2/3 cup Coconut Yoghurt

  • 1/8 teaspoon grated ginger

  • 2 kiwifruit peeled

  • 2 tablespoons quinoa flakes

  • 10g baby spinach

Blend all ingredients until smooth and frothy!

Recipe and photo: Taste.com.au

LYCHEE MOJITO

  • 30ml lychee syrup

  • 30ml lime

  • Mint leaves

  • 15ml simple syrup**

  • Soda water

Place lychee syrup, lime and simple syrup into cocktail shaker and mix well. Pour into a glass and top with soda water. Garnish with mint and lychees on a skewer.

**NOTE: For your own simple syrup recipe The Pioneer Woman can help!

Recipe and photo: Kurtis Bosley via The Huffington Post

MEXICAN SMOOTHIE

  • 2 cups milk

  • 1 ripe banana

  • 2 tablespoons sugar

  • several handfuls of ice

  • nutmeg optional garnish

Place milk, banana, sugar and ice in a high speed blender and pulse until smooth. Pour in glasses and sprinkle with nutmeg before serving.

Recipe and photo: The Lemon Bowl

LEMON INFUSED WATER

  • 3 Lemons

  • Sparkling water

  • Soda water

  • Ice

Thinly slice 2 lemons and place in a pitcher. For still infused water, add 2 litres of water. For sparkling water, add 1 litre of sparkling water during prep and a further litre just before serving.

Refrigerate 2 to 4 hours to allow the lemons to infuse. Stir well and strain, discarding the lemons.

Add fresh lemon slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

Photo and recipe: Food Network

MILKY WAY MILKSHAKE

Makes 2 large glasses

  • 1 cup chocolate ice cream

  • 1/4 cup milk

  • 2 tablespoons chocolate sauce

  • 1 milky way bar , plus one bar chopped up for topping

  • Caramel sauce for topping

In blender combine all ingredients. Mix at low speed until smooth. Pour in glass and drizzle with caramel syrup. Top with Milky Way Chunks.

Photo and recipe: The Seaside Baker

STRAWBERRY MARSHMALLOW MILKSHAKE

  • 2 cups vanilla ice cream

  • 1 cup fresh strawberries, hulled and halved

  • ¼ cup whole milk

  • ¼ cup marshmallow fluff

  • ¼ tsp vanilla extract

  • Pink sprinkles, to rim the glass

  • Light corn syrup, to rim the glass

  • Mini pink marshmallows, for garnish

Place sprinkles on a large flat plate. Rub the rim of a tall milkshake glass with corn syrup and dip glass in sprinkles. Set aside. For the milkshake, using a blender, combine vanilla ice cream, strawberries, milk, marshmallow fluff and vanilla extract. Blend until smooth and pour into prepared milkshake glass. Garnish with mini marshmallows.

Photo and recipe: Bite Me More

THREE SNEAKY ALCOHOLIC DRINKS FOR THE GROWN-UPS!

FROSTY LEMON MARTINI

  • 90ml citrus vodka

  • 30ml limoncello

  • 1 tablespoon fresh lemon juice

  • Sugar and lemon wheel for garnish

Rim a chilled cocktail glass with sugar and set aside. Combine vodka, limoncello and lemon juice in a cocktail shaker with ice, and shake briskly to chill. Strain into the prepared glass, and garnish with a lemon wheel.

Photo and recipe: Cocktails Love To Know

PINA COLADA

  • 1 cup (250ml) coconut milk

  • 1 cup (250ml) pineapple juice

  • 1/4 cup (60ml) white rum

  • 1/4 cup (60ml) dark rum

  • 8 cubes ice

Add to a blender the coconut milk, pineapple juice, rum and ice. Blend until the ice is broken up. Serve.

Photo and recipe: All Recipes

WINE SLUSHIE

  • 1 bottle full-bodied red wine

  • 1 cup frozen mixed berries

Puree the wine and berries in a blender. Strain the mixture, and then pour the mixture into a shallow dish, like a 23cm pie plate.

Freeze for 30 minutes. Scrape the mixture with a fork. Repeat 3 times for a perfect slushy consistency. Divide between 2-4 glasses, let sit for 5 minutes at room temperature to defrost, and then serve.

Photo and recipe: Dessert For Two

Cheers everyone!

Shannon

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