Now that our spring/summer has arrived, there is not a more enjoyable tonic than the sight of a luscious summer drink. A drink that has been allowed to leach in mint, lime, and lemon to harmonize with the main ingredient. As it swirls in the blender or pitcher, you can hardly wait to finish its patio appearance, which includes you serving it pooled in fun summer glasses or stemware–you know the ones you purchased at the end of summer sale last year. The setting is perfect for the friends you invited and making it all the more beautiful is that fact that little prep time has allowed you to showcase some of your cultivated tastes. For example, the pots of thriving herbs that line your patio area, and let us not forget that scrapbook that at least one of them will notice on the front table that features only hand tinted postcards from airports during the 1950’s.

When I grew up, brewing iced tea was not considered to be one of the summertime twinkles. It, however, became clearly brilliant that it should after seeing gents who were not really into cooking, brewing delicious, iced tea in the mini kitchen in Crane Hall in early spring! Here are a few tips for brewing this summertime delight.

Iced tea should not be left out overnight because bacteria will start to grow. Store your brew in the refrigerator for no more than four days.

Remember that tea gets bitter when it’s brewed for too long or at the incorrect temperature. Make sure to steep the tea at the proper length and temperature for the ultimate flavor. No more than five minutes for steeping is generally the rule.

Use tea bags to make for a quick and easy cleanup; however, you can also use loose tea. Use 1 ½ teaspoons of black loose tea if desired.

Fresh squeezed lemon juice provides the best flavor. Let lemons come to room temperature for easy release of juice with citrus reamer that catches the pulp and seeds. Extra lemon juice can be frozen and used later in drinks.

Should the tea turn cloudy, add some hot water. It’s natural for the drink to look this way because tannins are released during the brewing process. It’s still safe to drink as long as you’re still in the 4-day window.

Kick up your heels when serving iced tea by adding thinly sliced lemon into the glass as a pretty garnish.

Don’t be afraid to add fresh herbs “from your patio pots” such as mint or basil to lemon iced tea for a brighter and more flavorful time. Gently muddle the leaves to help release their flavor.

For the best tasting iced tea, use filtered water. Making ice from filtered water is also a great idea.

These drinks are exactly what you need for a fun tasty summer! Enjoy! Kick up your heels when serving iced tea by adding thinly sliced lemon into the glass as a pretty garnish.

Don’t be afraid to add fresh herbs “from your patio pots” such as mint or basil to lemon iced tea for a brighter and more flavorful time. Gently muddle the leaves to help release their flavor.

For the best tasting iced tea, use filtered water. Making ice from filtered water is also a great idea.

These drinks are exactly what you need for a fun tasty summer! Enjoy!

So Smart Watermelon

This is a delicious drink to make and serve. It can be served as a dessert–especially if you serve with an extra slice of watermelon. It is the perfect refreshment to serve on a hot afternoon when guests stop by for a visit.

4 to 5 cups of cubed or ball-formed watermelon

½ cup granulated sugar

1 cup water

3 mint sprigs

½ cup fresh lime juice (from 3 to 4 limes)

1 cup of club soda.

Place the prepared watermelon on a cookie sheet, and freeze until sold, about 90 minutes.

Blend the water and sugar together and bring to a rolling boil over medium heat. Add the sprigs of mint, reduce the heat to a low and simmer for 5 minutes. Remove the syrup from the heat and let cool for 30 or more minutes. When cool, remove the mint sprigs and discard. Chill until cool, about 40 minutes. This can be done the day ahead.

Combine the frozen watermelon, mint syrup, lime juice in a blender. Process until smooth. For quicker blending add the watermelon in small batches. Stir in the club soda which will add volume. Divide the mixture between attractive glasses. Garnish with a lime wedge, and a sprig of mint. For a thinner mixture, add 1 cup of sweet white wine.

Blackberry and Lime Splendor

This is an attractive way to use blackberries. The juice produced is a splendid; when combined with the lime slices, it is stunning.

6 cups water, divided

3 cups fresh blackberries and save a few for garnish

1 cup sugar

2/3 cup fresh lime juice (about 4 limes)

8 thin lime slices for garnish which can be divided

Mint of garnish

Place 1 cup water and 3 cups blackberries in a blender process until smooth. Press blackberry puree through a sieve into a large pitcher, discard seeds. Add the remaining 5 cups water, sugar, and lime juice to pitcher; stir until sugar dissolves. Place divided lime slices and a few blackberries into your favorite summertime glasses; pour about 1 cup of juice over each serving and garnish with a sprig of mint. This will serve between 6 and 8.

Lemon Iced Tea

2 black tea bags

½ cup hot water

2 tablespoons sugar

2 tablespoons lemon juice (juice from half a lemon)

½ cup cold water

1 cup of ice

Put tea bags and ½ cup of hot water into a teapot. Cover and steep for 5 minutes. Discard tea bags. Steeping for longer will make the tea bitter. Stir in sugar until it dissolves. Add lemon juice and ½ cup of cold water. Place in the refrigerator for 30 minutes to cool. Pour cooled tea into a cup with ice and enjoy.

Easy Strawberry Syrup

2/3 cup water

½ cup sugar

¾ cup fresh strawberries thinly sliced or chopped

Place sugar, water, and sliced or chopped strawberries in a saucepan. Boil for 6 minutes on medium heat. Mash the strawberries while cooking using a wooden spoon or potato masher. Next, strain strawberry solids and pour syrup into an airtight container. The syrup will keep up to two weeks in an airtight container in the refrigerator. Use this in teas, drinks, smoothies, and even on ice cream.