Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 1/4 cup lightly packed fresh mint leaves
• 2 Tbs. granulated sugar
• 1 cup boiling water
• 1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
• 2 Tbs. fresh lemon juice

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Pink Lemonade

Strawberries lend a bright pink color and a sweet berry contrast to the tart lemon flavor in this quintessential summer drink.Find more quintessential summer drink recipes on our Guide to Drinks & Entertaining.

• 1-1/2 cups granulated sugar
• 1 cup coarsely chopped fresh strawberries (about 6 oz.)
• Zest of 2 lemons, peeled off in strips with a vegetable peeler (avoid the white pith)
• 2 cups fresh lemon juice

Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.

Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.

Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.

The lemonade can be served immediately over ice or refrigerated for up to two days.

Garnish options, by the glass or by the pitcher:

Sliced strawberries, melon, or

peaches.


Whole blueberries, raspberries,

or pitted cherries.


Sprigs of fresh thyme, verbena, mint,

or rosemary.


Lemongrass slices or straws, lemon

or lime slices, or ginger slices.

Pink Lemonade

Strawberries lend a bright pink color and a sweet berry contrast to the tart lemon flavor in this quintessential summer drink.Find more quintessential summer drink recipes on our Guide to Drinks & Entertaining.

• 1-1/2 cups granulated sugar
• 1 cup coarsely chopped fresh strawberries (about 6 oz.)
• Zest of 2 lemons, peeled off in strips with a vegetable peeler (avoid the white pith)
• 2 cups fresh lemon juice

Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.

Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.

Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.

The lemonade can be served immediately over ice or refrigerated for up to two days.

Garnish options, by the glass or by the pitcher:

Sliced strawberries, melon, or

peaches.


Whole blueberries, raspberries,

or pitted cherries.


Sprigs of fresh thyme, verbena, mint,

or rosemary.


Lemongrass slices or straws, lemon

or lime slices, or ginger slices.

Chocolate Egg Cream

An egg cream is a frothy, indulgent drink that tastes similar to an ice cream soda. My dad made them for me all the time when I was a kid, and he showed me the right way to maximize the glorious foam head and was clear that you need a pretzel rod as an edible stirrer. I make my own simple chocolate syrup instead of using the traditional store-bought one.Visit our Drinks & Entertaining page for more icy cool drink recipies, including our Popsicles for grown-ups.

• 1 Tbs. unsweetened cocoa powder
• 2-1/2 Tbs. sugar
• 1 Tbs. boiling water
• 1/2 cup very cold nonfat milk
• 1-1/2 cups seltzer water (not club soda)
• 1 pretzel rod

In a small cup, mix together the cocoa and sugar. Add the water and stir well until a paste is formed. Put the milk in a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be two-toned, chocolate brown on the bottom with white foam on top. Serve with a pretzel rod.

Blackberry-Sage Water

The idea here is a DIY flavored water: healthier and less expensive than those enhanced waters you see at the supermarket. In this version, sage adds complexity to deep, dark blackberry purée

• 15 medium fresh sage leaves
• 2 Tbs. granulated sugar
• 1 cup boiling water
• 6 oz. fresh blackberries

Put the sage leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the blackberries with 2 cups cold water. Strain the blackberry liquid and sage liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add 5 cups cold water and stir to combine. Serve over ice.

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 1/4 cup lightly packed fresh mint leaves
• 2 Tbs. granulated sugar
• 1 cup boiling water
• 1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
• 2 Tbs. fresh lemon juice

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Cranberry-Lime Shrub Sparkler

Popular in colonial times, a shrub is a sweetened fruit and vinegar syrup. It’s mainly used as a drink mixer, as in this recipe, but you can also use it to brighten a pan sauce for chicken or pork, to boost the flavor of a viniagrette, or to add some zing to whipped cream for a unique dessert topping.

For the shrub

• 12 oz. (3 cups) cranberries,rinsed and picked over    
• 1 cup granulated sugar
• 3/4 cup Champagne or white wine vinegar
• 1 strip lime zest (1/2 x 2 inches)

For the sparklers

• 1 cup seltzer, tonic water, or sparkling cider
• 1 fl. oz. vodka (optional)

Make the shrub

In a 4-quart saucepan, combine the cranberries, sugar, vinegar, and lime zest with 3 cups of water and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the cranberries are completely broken down, about 20 minutes. Let cool.

Purée with an immersion blender. Strain through a fine sieve set over a large bowl, pressing hard on the solids to extract as much liquid as possible.

Make the sparklers

Per drink, combine 3 to 4 Tbs. of the chilled shrub with cold seltzer (and vodka, if you like).

Pink Lemonade

Strawberries lend a bright pink color and a sweet berry contrast to the tart lemon flavor in this quintessential summer drink.Find more quintessential summer drink recipes on our Guide to Drinks & Entertaining.

• 1-1/2 cups granulated sugar
• 1 cup coarsely chopped fresh strawberries (about 6 oz.)
• Zest of 2 lemons, peeled off in strips with a vegetable peeler (avoid the white pith)
• 2 cups fresh lemon juice

Combine the sugar and strawberries with 2 cups water in a medium saucepan. Bring to a boil over medium- high heat, stirring occasionally. Reduce the heat to low and simmer until the berries begin to release their color and soften slightly, about 3 minutes. Stir in the lemon zest. Set aside and let cool completely. The berries will continue to soften and release their color while the syrup cools.

Pour the cooled syrup and berries into a fine sieve set over a pitcher or bowl. With the back of a spoon or a rubber spatula, press lightly on the berries to extract most of the syrup. Discard the solids.

Add the lemon juice and 2-1/2 cups cold water to the syrup mixture and stir until well blended.

The lemonade can be served immediately over ice or refrigerated for up to two days.

Garnish options, by the glass or by the pitcher:

Sliced strawberries, melon, or

peaches.


Whole blueberries, raspberries,

or pitted cherries.


Sprigs of fresh thyme, verbena, mint,

or rosemary.


Lemongrass slices or straws, lemon

or lime slices, or ginger slices.

Cucumber-Mint Water

This lightly sweetened cucumber-flavored water is enhanced with fresh mint and a touch of lemon juice; a DIY (and healthier) version of the flavored waters that are all the rage.

• 1/4 cup lightly packed fresh mint leaves
• 2 Tbs. granulated sugar
• 1 cup boiling water
• 1 medium English cucumber (about 1 lb.), peeled, seed core removed, and cut into chunks (2 1/2 cups)
• 2 Tbs. fresh lemon juice

Put the mint leaves and sugar in a small pot and crush the leaves with a wooden spoon. Pour in the boiling water and stir until the sugar dissolves. Set aside to steep and cool for 15 minutes.


Meanwhile, in a blender, purée the cucumber with 2 cups cold water. Strain the cucumber liquid and mint liquid through a fine strainer into a large bowl; discard the solids. Pour the liquid into a large pitcher. Add the lemon juice and 3 cups cold water; stir to combine. Serve over ice.

Vietnamese Coffee

Vietnamese coffee requires patience, as it can only be made one serving at a time, either in a special filter, as shown, or with a regular drip cone. But whether you drink it hot or iced, this intensely flavored coffee, traditionally cut with sweetened condensed milk, is worth the wait.

• 2 to 3 Tbs. sweetened condensed milk
• 3 Tbs. finely ground dark-roast coffee

Bring 1 cup water to a boil. Put the condensed milk in a mug and put a stainless steel Vietnamese coffee filter (or a drip cone lined with a paper filter) over the mug and add the ground coffee.

Pour 1 to 2 Tbs. of the boiling water over the coffee to let the grounds expand. If using a stainless steel filter, put the filter insert over the coffee and fill it with 4 to 5 more oz. hot water, and put the lid on (if using a drip cone, slowly pour the water directly over the grounds).

Once all the water has dripped through, stir together the coffee and condensed milk. Add more hot water to taste.

Citrus Tea Punch

Sweet iced tea is a southern staple. Adding fresh lemon and orange juice transforms it into a punch that can be made even more festive with a splash of vodka.Visit our Drinks & Entertaining page for dozens of recipes for punch and other sweet cocktails.

• 3 oz. fresh spearmint (2 bunches)
• 2 large “pitcher-size” tea bags (for iced tea), such as Tetley or Lipton
• 1-1/2 cups granulated sugar
• 1 cup fresh lemon juice (from 4 to 6 medium lemons)
• 1 cup fresh orange juice (from about 4 medium oranges)
• 1 cup vodka (optional)
• 1 lemon, thinly sliced or cut into wedges, for garnish

Put the mint in a large heatproof pitcher and pour in 6 cups boiling water. Add the tea bags and let steep for 30 minutes. Remove the tea bags, strain out the mint, and stir in the sugar and juices. Let cool to room temperature and add the vodka (if using). Refrigerate until cold. Stir before serving. Serve over ice, garnished with the sliced lemon.

Chocolate Egg Cream

An egg cream is a frothy, indulgent drink that tastes similar to an ice cream soda. My dad made them for me all the time when I was a kid, and he showed me the right way to maximize the glorious foam head and was clear that you need a pretzel rod as an edible stirrer. I make my own simple chocolate syrup instead of using the traditional store-bought one.Visit our Drinks & Entertaining page for more icy cool drink recipies, including our Popsicles for grown-ups.

• 1 Tbs. unsweetened cocoa powder
• 2-1/2 Tbs. sugar
• 1 Tbs. boiling water
• 1/2 cup very cold nonfat milk
• 1-1/2 cups seltzer water (not club soda)
• 1 pretzel rod

In a small cup, mix together the cocoa and sugar. Add the water and stir well until a paste is formed. Put the milk in a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be two-toned, chocolate brown on the bottom with white foam on top. Serve with a pretzel rod.

Homemade Apple Cider

Making your own apple cider is admittedly pretty labor-intensive, but it can be a fun weekend project. Blending three varieties (look for whatever heirloom varieties are local to you) imbues the cider with a complexity and roundness that's more than the sum of its parts. At the farmer's market, you can score an apple bargain of ugly or mealy fruit, but avoid the rotten specimens fallen from the tree that are more bruise than flesh.

• 10 lb. each (30 lb. total) of three ripe apple varieties, such as Fuji, Honey Crisp, Candy Crisp, Arkansas Black, or Red Delicious, washed and stemmed

Line a large colander or sieve with a thin, clean dishtowel (linen or cotton, not terrycloth, works best).  Line a tall bucket with a clean plastic garbage bag, and then place a large bowl at the bottom of the bucket inside the bag to catch the juice. Rest the cloth-lined strainer on top of the bucket. (Alternatively, place a rack over a large bowl with the cloth-lined strainer on top. The point is to leave room to collect as much juice in the bowl as possible.)

Quarter and core the apples, leaving the skins intact. Chop the apples, then, working in batches, puree the apples in a food processor with 1/3 cup water per batch. Blend for 1 minute, scrape down the sides, then blend for 1 minute longer. The apples should be completely pulverized.

Pour each batch of apple puree (or mash) into the lined strainer. Allow the cider to drip through to the bowl beneath, stirring and pressing on the mash periodically to help release as much cider as possible. Continue with this process until all of the apples have been juiced.  (The cider will darken as you work.)

Bring together all four corners of the dishtowel and twist into a hard ball to squeeze out any remaining cider. (Note: if the bowl fills during juicing, pour the cider into another holding vessel. A second dishtowel may also come in handy if you yield an excess of mash.)  Unwrap the towel, stir the mash, and then twist and squeeze again a couple more times to express all the cider.

Refrigerate the apple cider immediately and drink it fresh within five days. Or, to keep the cider longer, boil it over high heat to 160°F to pasteurize it. Store for up to two weeks in an airtight container in the refrigerator.  For longer-term storage, freeze the cider, being careful to leave 1/2-inch of headspace in each container to allow for expansion of the liquid. This will preserve the cider for up to 1 year.

Strawberry, Lemon, and Rosewater Slushie

Strawberries are part of the rose family, so just a hint of rosewater is a natural addition to this bright, refreshing slushie.

• 10 oz. strawberries, hulled (about 2-1/2 cups)
• 1-1/2 cups lemon sorbet
• 1 cup ice
• 1/2 tsp. rosewater (more to taste)

In a blender, combine the strawberries, sorbet, ice, and rosewater, and blend until smooth. Divide between 2 glasses and serve immediately.