Fresh Summer Fruit Make Tasty Iced Drinks

Recently, on my first visit to Texas, I was introduced to the house wine of the South iced tea. It cooled and quenched a thirst born of 90-degree days, for sure, but the daily rate of consumption that most Texans enjoy left my nerves jangling.

When I got home, I still craved the long, cool drink, but I knew I’d have to find one with less caffeine. So I dug out my blender.

Ingredients as simple as crushed ice, fresh fruit cut into manageable chunks and flavorings of honey or vanilla extract created a thick, smooth puree to pour into a tall glass and down before the ice melted.

With summer upon us, fruit is abundant. Every summer fruit I’ve tried makes great frosty beverages: melons, peaches, berries, pineapple, coconut, even mango and papaya. If it tastes luscious, it will be even more delicious in a cool drink.

Sun-tea made with herbal tea bags is another good iced tea substitute. It’s sweeter than brewed hot-water tea. Hibiscus-type herbal teas - such as Red Zinger by Celestial Seasonings - or even peppermint leaves straight from the garden work well if enough is added to a gallon of distilled water.

Rosy Lime Sun-Tea Cooler

If you want a fancy beverage for an patio party, try this sun-tea cooler flavored with honey and lime.

4 cups purified or distilled water

8 hibiscus-flavored tea bags, such as Red Zinger

2 cups apple juice

1/4 cup honey or sugar

1/4 cup fresh lime juice

2 cups sparkling mineral water

Crushed ice or ice cubes

Lime slices for garnish

Place water and tea bags in covered gallon jar and set in sunny spot 4 hours to steep. Remove and discard tea bags. Stir in apple juice, honey and lime juice. Chill thoroughly. Pour in mineral water. Serve over ice, garnished with lime slices.

Yield: 8 servings.

Fresh Pina Coladas

In my Caribbean cooking classes, we make a nonalcoholic blender cocktail with fresh pineapple and reduced-calorie coconut milk, which is available in Asian markets. A touch of almond extract brings out the sweetness.

1 cup reduced-calorie coconut milk

1 cup nonfat plain yogurt

2-1/2 cups chopped fresh pineapple

1 tablespoon honey or brown sugar

1/2 teaspoon almond extract

1 cup crushed ice

Combine coconut milk, yogurt, pineapple, honey, almond extract and crushed ice in blender and puree at high speed until smooth and frosty.

Yield: 4 to 6 servings.

Fresh Peach Frappe

Fresh peaches taste and smell so wonderful, especially in this frosty yogurt drink.

1 cup nonfat plain yogurt

1 cup diced fresh peaches

1/2 cup crushed ice

3 tablespoons sugar or to taste

1/8 teaspoon ground nutmeg

Combine yogurt, peaches, ice, sugar and nutmeg in blender and puree at high speed until thick and frosty.

Yield: 2 servings.

Mexican Almond Cream

Gourmet magazine recently offered this Mexican almond drink, which is incredibly refreshing in the heat. I’ve adapted it below. It’s best made the day before serving.

1 cup blanched whole almonds

2 cups boiling water

1 (1-inch) piece cinnamon stick

1/3 cup honey, or to taste

Freshly grated zest of 1 lime

2 cups crushed ice

Combine almonds, boiling water, cinnamon stick, honey and lime zest in blender and let stand 5 minutes, then puree until very smooth. Add ice and puree until ice has melted. Strain through cheesecloth into pitcher or bowl. Chill. Serve over ice.

Yield: 4 servings.