Summer Sips

Lemonade or Limeade Base
2 1/2 cups water
1 1/4 cups sugar
1/2 tsp finely shredded lemon or lime zest
1 1/4 cup fresh lemon or lime juice
ice cubes


1. In a medium saucepan heat and stir water and sugar over medium heat until sugar is dissolved. Remove from heat; cool 20 minutes. Add citrus peel and juice to sugar mixture. Pour into a jar; cover and chill up to 3 days.
2. For each glass of lemonade, combine equal parts base and water in ice-filled glasses; stir.
Makes 8 cups lemonade or 4 cups lemonade base. For a refreshing variation, put fresh mint leaves in each glass.

• Strawberry-Lemonade Slush

For each serving in a blender combine 1/2 cup fresh or frozen strawberries, 1/3 cup lemonade base from above, and 1 Tbs sugar. Blend until smooth. With blender running, add 1/2 cup ice cubes, 1 at a time through opening in lid until beverage is slushy.


Banana Berry Smoothies
2 cups plain or vanilla low fat or fat free yogurt
2 ripe bananas
1 cup fresh or frozen strawberries
1 cup mixed fresh or frozen berries


In a blender combine yogurt and fruit. Cover and blend until pureed. If desired, add a few ice cubes.
Serves 3 or 4

Chocolate-Peanut Butter Milk Shake courtesy of Passion for Desserts

Reese's peanut butter cups in liquid form. To take it up a notch, stir in a chopped or crumbled peanut butter cup on top just before serving.

4 1/2 cup heavy whipping cream

3/4 cup sugar

7 1/2 oz bittersweet chocolate, finely chopped

3 Tbs smooth peanut butter

1 1/2 cups milk

1. Warm the cream and sugar in a medium saucepan over medium-high heat, stirring frequently, or until hot and bubbling around the edges, about 5 minutes. Remove the saucepan from the heat and whisk in the chocolate.

2. Transfer the chocolate cream to a stainless-steel bowl and whisk in the peanut butter. Place the bowl on the counter, stirring occasionally. Let cool 20 minutes. Refrigerate until very cold, several hours or overnight.

3. Freeze the chocolate-peanut butter cream in an ice cream machine according to manufacturer's directions.

4. Place the finished ice cream in a blender, add the milk, and blend until smooth. Pour into tall glasses and serve immediately. Serves 4.

• Lazy Day Chocolate-Peanut Butter Milk Shake

4 1/2 cups store-bought milk chocolate ice cream

3 Tbs peanut butter

3/4 cup milk or half and half

1. Put all ingredients in a blender and blend well. Pour into glasses immediately. Serves 4.

Watermelon Blaster courtesy of Martha Stewart

3 cups cubed, seeded watermelon

1 1/2 cups strawberries

3 tablespoons fresh lime juice

1 cup ice cubes

Sugar, to taste

1. Put watermelon, strawberries, lime juice, ice, and sugar if desired into the pitcher of a blender, and blend for 15 seconds on high speed. (Always put the top on the container before processing.) Stop machine, and stir ingredients. Blend for 15 seconds more on high speed. Serves 3 or 4.

Honeydew Granita Spritzer courtesy of Martha Stewart

6 cups cubed honeydew melon (about half of a medium melon)

1/3 cup sugar

1/4 cup fresh lime juice

3 cups seltzer

Lime peels, for garnishing

1. Working in batches, puree 6 cups cubed honeydew melon in a blender. Pour puree through a fine sieve into an 8-inch square nonreactive dish.

2. Put 1/2 cup water and sugar into a small saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved. Stir into puree. Add fresh lime juice; stir to combine. Freeze, covered, at least 6 hours (up to 3 days).

3. Scrape granita with a fork; spoon about 1 cup granita into each of 6 glasses. Pour 1/2 cup seltzer into each glass; garnish with lime peels. Serves 6.