Easy-drinking thirst quenchers to beat the heat
This summer I want to create plenty of flavourful drinks that are as beautiful as they are thirst-quenching. Ripe berries, fragrant herbs and freshly sliced citrus act as my inspiration, with a decadent iced coffee to balance out all the sparkle when you feel like something a little creamy.
These easy-drinking options are lovely for daytime refreshment while still feeling fancy enough to be an alcohol-free option for a summertime barbecue. Once you’ve read through the recipes, there’s only one thing left to do and that’s to get mixing.
Kombucha sparkler with rosemary and blueberry
What is a sparkler, you might ask? Typically, it’s a sparkling celebration drink that’s usually made with vodka, cranberry juice, and soda. In this virgin variation, I’m highlighting kombucha instead. It’s refreshingly tart, incredibly sippable, and lightly fragrant with a touch of rosemary. Thyme or basil is another lovely option.
Ingredients
Cranberry juice
Kombucha of your choice
Fresh or frozen blueberries
Sprigs of rosemary, to garnish
Method
1 Start by filling each glass with one-third cranberry juice.
2 Add a small handful of blueberries, then top with the kombucha.
3 Garnish with a sprig of rosemary.
Iced green tea with honey, cucumber & mint
Serves 4
This concoction of fresh ingredients results in the most bright and sweet summer drink. Cucumber and infused mint complement the green tea beautifully, while honey rounds everything out.
Fresh lime works well instead of lemon; feel free to dial the ingredients up or down depending on how sweet or strong you like it.
Ingredients
3 tea bags
4 cups water
4 Tbsp honey
½ cucumber, finely sliced
1 lemon, cut into half moons
A large handful of fresh mint
Ice cubes, to serve
Method
1 Place the tea bags, water and honey in a small saucepan over medium heat. Heat until steaming, stir to ensure the honey is dissolved, then allow to cool. Pour into a large jug, and add the cucumber, lemon, and mint. Place in the fridge to infuse.
2 Once you’re ready to serve, add a few handfuls of ice cubes and stir well.
Spiced coconut iced coffee
Serves 2
Intense and decadent, this robust coffee is served on ice and cut with cinnamon-spiced condensed milk for a creamy, decadent treat. I used coconut condensed milk for this variation, which you can find in the health food section in most supermarkets. Regular condensed milk is also delicious.
Ingredients
1 cup strong brewed coffee,
cooled (see Tip)
¼ cup coconut condensed milk
1 tsp cinnamon
Ice, to serve
Method
1 Add the cinnamon to the condensed milk and stir until well combined.
2 Divide the condensed milk between two glasses, top with ice, then pour over the cooled coffee.
Words by: Eleanor Ozrich
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