A batch of beverage recipes for the warm weather ahead

Our family really enjoys beverages, and cold beverages are usually preferred. We enjoy flavored tea, mixtures of juices, sparkling flavored water and punch -- just to start a list.

With warmer weather ahead, I have been collecting recipes for cold beverages to have handy all summer long. For most of them I will use Splenda or Truvia, whichever one is on sale, in place of the sugar, but you can do as you wish.

Have fun with these recipes, be creative and most of all, I hope you get to share them with someone you love.

Mint Tea Punch

For a nice change from sugary and boring sodas for your next potluck, treat your family and friends to a refreshing homemade punch.

• 8 cups water, divided
• 12 mint sprigs
• 4 individual tea bags
• 1 cup orange juice
• 1/4 cup lemon juice
• 1/2 cup sugar
• Ice cubes
• Orange and lemon slices, optional

In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3 to 5 minutes according to taste. Discard mint and tea bags.

Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices, if desired. Yield: 12 servings, 3/4 cup each.

Fresh Citrus Drink

This recipe has a bright, fresh citrus flavor and it can be stored in the refrigerator to have on hand for a cool refreshing drink on hot days.

• 5 lemons
• 5 limes
• 5 oranges
• 3 quarts water
• 1 1/2 to 2 cups sugar

Squeeze the juice from four of the lemons, limes and oranges; pour into a gallon container. Thinly slice the remaining fruit and set aside for garnish. Add water and sugar; mix well. Store in the refrigerator. Serve over ice with fruit slices. Yield: 12 to 16 servings (1 gallon).

Thirst-Quenching Limeade

This is the perfect drink to quench the thirst on hot summer days. The combination of lemon and lime is perfect.

• 5 1/2 cups water, divided
• 1 1/4 cups sugar
• 3/4 cup lemon juice (about 4 lemons)
• 3/4 cup lime juice (about 4 limes)
• 1 teaspoon grated lemon peel
• 1 teaspoon grated lime peel
• Ice cubes

In a large saucepan, bring 1 1/2 cups water and sugar to a boil. Reduce heat; simmer, uncovered, 10 minutes. Cool to room temperature. Transfer to a 2-quart pitcher. Stir in juices and peels. Cover and refrigerate at least 1 hour. Stir in remaining water. Serve over ice. Yield: 7 servings (1-3/4 quarts).

Sweet Citrus Iced Tea

• 14 1/2 cups water, divided
• 10 individual tea bags
• 1 1/2 cups sugar
• 2/3 cup lemon juice
• 1/4 cup thawed orange juice concentrate
• Ice cubes

In a large saucepan, bring 4 cups of water just to a boil. Remove from the heat. Add tea bags; let stand for 10 minutes. Discard tea bags. Pour tea into a large container. Stir in the sugar, lemon juice, orange juice concentrate and remaining water. Refrigerate until chilled. Serve over ice. Yield: 1 gallon.

Smooth Sweet Tea

A pinch of baking soda eliminates bitterness in this smooth and easy-to-sip tea, and it has just the right amount of sugar so it's not overly sweet.

• 2 cups water
• 6 individual black tea bags
• 1/8 teaspoon baking soda
• 2/3 cup sugar
• 6 cups cold water

In a small saucepan, bring 2 cups of water to a boil. Remove from the heat; add tea bags. Cover and steep for 10 minutes. Discard tea bags. Sprinkle baking soda into a 2-quart pitcher. Transfer tea to pitcher; stir in sugar. Add cold water. Refrigerate until chilled. Yield: 7 servings.

Frozen Lemon-Berry Mock-Margaritas

Cool down in the hot summer months ahead with this absolutely fantastic mock-margarita. It's slightly icy, thick and perfect on those warm afternoons.

• 4 lime wedges
• 2 tablespoons coarse sugar
• 2/3 cup thawed lemonade concentrate
• 1 cup frozen unsweetened raspberries
• 2 cups ice cubes
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 1/2 cup frozen blueberries
• 1 tablespoon sugar

Using lime wedges, moisten the rims of four small glasses. Set aside limes for garnish. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. Set aside. Discard remaining sugar on plate.

In a blender, combine the lemonade concentrate and raspberries; cover and process until blended. Press mixture through a fine sieve; discard seeds. Return raspberry mixture to blender; add the ice, strawberries, blueberries, and sugar. Cover and process until smooth. Pour into prepared glasses. Garnish with reserved limes. Yield: 4 servings.

Pretty Pink Punch Recipe

Not only is this punch good and refreshing, but it is convenient too, because you can make it before time and add the ginger ale just before serving.

• 2 tablespoons sugar
• 3 cups cold water
• 2 bottles (64 ounces each) cranberry-raspberry juice, chilled
• 1 can (46 ounces) pineapple juice, chilled
• 1 can (12 ounces) frozen pink lemonade concentrate, thawed
• 1 liter ginger ale, chilled
• Decorative ice mold & lemon slices, optional

In a punch bowl, dissolve sugar in water. Add juices and lemonade; mix well. Stir in ginger ale. If desired, top with a decorative ice mold and lemon slices. Serve immediately. Yield: 50 servings (7-1/2 quarts).

Sensational Slush Recipe

Colorful and refreshing, this sweet-tart slush is a party favorite. Freeze the mixture in 2-cup and 4-cup containers so it can be served in small portions for individuals or the whole family.

• 1/2 cup sugar
• 1 package (3 ounces) strawberry gelatin
• 2 cups boiling water
• 1 cup unsweetened pineapple juice
• 2 cups sliced fresh strawberries
• 1 can (12 ounces) frozen lemonade concentrate, thawed
• 1 can (12 ounces) frozen limeade concentrate, thawed
• 2 cups cold water
• 2 liters lemon-lime soda, chilled

In a large bowl, dissolve sugar and gelatin in boiling water. In a blender, combine pineapple juice and strawberries; cover and process until blended. Add to gelatin mixture. Stir in concentrates and cold water. Cover and freeze for 8 hours or overnight.

Remove from the freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda; stir well. Yield: 20 servings.

Have a great week, and until next time, happy cooking.