It can be tough to beat the Texas heat, but ice-cold beverages and tasty treats definitely help. Here are some easy and delicious recipes perfect for relaxing on the patio or hanging by the pool.
*6 lemons, enough to make 1 cup of juice
*1 cup white sugar
*6 cups cold water
1. Juice the lemons via your preferred method of juicing.
2. Stir together lemon juice, sugar and water.
3. Serve over ice.
*3 cups green tea
*8 cups watermelon, cubed
*1 tablespoon fresh lemon juice
*1/2 cup seltzer
*Springs of mint, for garnish
1. Combine green tea, watermelon and lemon juice in a blender; blend until smooth.
2. Strain through a mesh sieve.
3. Refrigerate until cool.
4. Add seltzer.
*1 pinch of baking soda
*4 cups boiling water
*4 tea bags
*2 1/2 cups cold water
*3 cups blackberries, fresh or frozen/thawed
*1 1/4 cups sugar
*1 tablespoon fresh mint, chopped
1. Crush blackberries and sugar together in a large container.
2. Add mint and baking soda; set aside.
3. Drape tea bags over the side of a pitcher; pour boiling water into the pitcher.
4. Steep for 3 minutes; remove and discard tea bags.
5. Combine tea and blackberry mixture; rest for 1 hour.
6. Strain through a mesh sieve.
7. Add cold water and stir.
8. Refrigerate before serving.
* 1 pound fresh strawberries, trimmed and halved or quartered
*1 teaspoon sugar
*1 tablespoon snipped fresh mint
* 1 15-ounce carton part-skim ricotta cheese
*3 tablespoons light agave nectar
* 1/2 teaspoon vanilla
* 1/4 teaspoon finely shredded lemon peel
* Fresh mint
1. In a medium bowl combine strawberries, sugar and the 1 tablespoon snipped mint; gently stir to combine. Let stand about 10 minutes or until berries soften and start to release their juices.
2. In another medium bowl combine ricotta, agave nectar, vanilla and lemon peel. Beat with an electric mixer on medium speed for 2 minutes.
3. To assemble, scoop 1 tablespoon of the ricotta mixture into each of six parfait glasses. Top ricotta mixture in each glass with a large spoonful of the strawberry mixture. Repeat layers with the remaining ricotta mixture and strawberry mixture. Garnish with additional fresh mint.
4. Serve immediately or cover and chill for up to 4 hours.
*1 cup cherry or grape tomatoes, quartered
*4 ounces fresh mozzarella cheese, cubed
*1 cup coarsely chopped cucumber
*3/4 cup mixed spring salad greens
*1/4 cup fresh basil leaves
*2 tablespoons chopped green onion
*1 tablespoon red wine vinegar or cider vinegar
*1 tablespoon olive oil
*1/4 teaspoon salt
*1/8 teaspoon ground black pepper
*4 large whole wheat pita bread rounds, halved crosswise
* Large soft lettuce leaves (such as butterhead, Boston or Bibb)
1. In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, green onion, vinegar, oil, salt and pepper.
2. Line insides of pita halves with lettuce leaves.
3. Spoon tomato mixture into pitas.
*3 green onions
*1/2 6-ounce package refrigerated cooked chicken breast strips
*1/2 of a medium green sweet pepper, seeded and cut up
*3 tablespoons rice vinegar
*1 teaspoon sesame oil or olive oil
*1/4 to 1/2 teaspoon black pepper, as desired
*1/4 teaspoon crushed red pepper (optional)
*1 cup shredded cabbage
*2 tablespoons water
*2 tablespoons reduced-sodium soy sauce
*8 leaves butterhead lettuce (Boston or Bibb), about 1 small head
1. Trim and discard root ends of green onions. Cut off and slice green tops and set aside.
2. In a food processor combine white parts of the green onions, chicken breast, sweet pepper, 1 tablespoon of vinegar, oil, black pepper and, if desired, crushed red pepper. Cover and pulse until chicken mixture is finely chopped. Transfer to a medium bowl.
3. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe containers; chill.
4. Spoon mixture into individual lettuce leaves and wrap.
For dipping sauce, in a small bowl combine sliced green onion tops, 2 tablespoons vinegar, water and soy sauce. Divide among 4 small containers.
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