Another recipe from Real Simple, this sweet and tart beverage is a tasty alternative to regular iced tea.

8 cups boiling water
8 tea bags
2 cups pomegranate juice
3-4 limes, thinly sliced
1/4 cup sugar (or to taste)

Pour boiling water into a heat resistant pitcher over tea bags. Seep tea for 10 minutes and remove tea bags. Add sugar and stir until dissolved. Allow tea to cool to room temperature before refrigerating. Chill 2-3 hours.

Add pomegranate juice to tea and stir well. Pour into glasses over lime slices and ice. Garnish with additional lime wedges if desired.

This fresh and tasty summer treat is from Self magazine. It’s a great way to cool off on a hot day.

4 cups cubed watermelon
juice of 1 large lemon (about 1/4 cup)
2 tbsp sugar
mint sprigs, for garnish, or be bold and use basil!

Combine watermelon, lemon, and sugar in a blender and puree until smooth. Pour over ice and add mint sprig. Recipe makes 4 servings.

Each serving is only 73 calories. This recipe works well because watermelon is mostly, well, water. When you puree it smooth, it becomes liquid.

Here is a fresh summer recipe from Real Simple magazine that takes advantage of the seasonal summer tastes of watermelon and fresh basil. I prefer to use Assam black tea, which has a very strong flavor, but use the kind of tea you like best.

8 cups boiling water
8 tea bags
1/8 to 1/4 watermelon, cut into wedges (depends on the size of the melon)
1 small bunch fresh basil sprigs
sugar, to taste

Pour boiling water into a heat resistant pitcher over tea bags. Seep tea for 10 minutes and remove tea bags. Allow tea to cool to room temperature before refrigerating. Chill 2-3 hours.

Place 3-4 watermelon wedges in each glass with ice and a sprig of basil. Pour tea and add sugar as desired. This recipe makes 8 servings.

I’m not sure why the tea is cooled to room temperature before putting into the refrigerator, but I will admit that I am guilty of skipping that step and my iced tea turns out fine. Check out the comments for instructions on cutting melons.

1 tsp cardamom
1 tsp sugar
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 can (14 oz) sweetened condensed milk

Combine all ingredients in a small dish with cover. Store overnight in refrigerator before using.

To make a cup of chai: brew a cup of strong, black tea such as Assam or Darjeeling. Stir in 1 to 2 tsp of mix per 8 oz of tea. Add milk if desired.

To make chocolate chai, stir in 1 to 2 tbsp chocolate syrup.

Store chai mix in refrigerator. Unsweetened condensed milk can be used and sugar can be added to control sweetness.

This is a recipe I found online and have really enjoyed. Typically, I make tea using 1 1/2 cups of water and 2 teabags (not quite double strength) with 1 or 2 heaping spoonfuls of chai mix. I add a spoonful of chocolate syrup for just the right taste. A great way to start the day! 

From the magazine Cooking Light, “this sweet-tart beverage is refreshing on a hot day. Feel free to adjust the sugar to suit your taste.” Chill out with Ginger Recipe #9.

6 cups cold water, divided
1/2 cup sugar
3 tbsp chopped peeled fresh ginger
3 tbsp grated lime rind
10 mint leaves
1 1/4 cups fresh lime juice (about 6 limes)
lime wedges, for garnish

Combine 1/4 cup water, sugar, ginger, rind and mint leaves in a blender. Process until well blended. Cover and chill for 2 hours.

Add remaining 5 3/4 cups water and lime juice. Stir well to combine. Garnish with lime wedges, if desired.