In the summer, it can get so hot that all you want is something to refreshing eat that will cool you off. Here are some of the coolest recipes to make your summer sweet.
1/3 cup juice, Kool-Aid, or lemonade
1 cup ice
Mix the ice and juice in a blender until they have a slushy consistency. Makes 1 serving.
Fruit Salad Ice Pops
2 cups sliced fresh fruit, such as peaches, kiwis, blueberries, and strawberries
1 1/2 to 2 cups white grape juice
Place the sliced fruit snugly in ice molds or cups. Pour in enough juice to cover the fruit in each mold. Insert popsicle sticks and freeze until solid. The fruit will be visible through the ice pop.
One-Ingredient Banana Ice Cream
4 or 5 ripe bananas
Peel and freeze the bananas until they are solid. Cut the frozen bananas into small chunks and put them in a food processor. Blend the bananas about 45 to 60 seconds until smooth and creamy. The ice cream can be eaten immediately or kept in the freezer a couple of days.
6 cups diced seedless watermelon
2 sliced cucumbers
2 chopped bell peppers
1 chopped onion
1/2 thinly chopped jalapeno pepper
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint leaves
2 tablespoons finely chopped ginger
3 tablespoons honey
½ cup pineapple juice
20 small mint leaves
Mix all the ingredients together in a bowl, except some watermelon pieces and the small mint leaves. They will be used for garnish later. Blend the mixture in a blender for thirty seconds. The mixture will not fit in the blender all at once, so blend it in batches. The soup should be well blended, but still have some texture. Refrigerate blended soup for 1 hour. Garnish with watermelon and mint leaves, and then serve. Makes 10 servings.
Mint Iced Tea
3 black or green tea bags
1 bunch of fresh mint leaves
3 quarts water
1 cup sugar
Boil 1 quart of water. Put the tea bags and the mint leaves in the boiling water and allow them to steep for 10 to 15 minutes. Take out the tea bags. If you desire, also strain out the mint leaves. Stir in the sugar and cold water until the sugar dissolves. Serve over ice. Makes 3 quarts.