Refresh your taste buds and beat the heat this summer with our 3 favourite thirst-quenching beverages that are delicious and easy to make. 

 1/ Summer Sangria 

Turn your favourite white wine into a fruit-infused fresh summer treat, by combining with cucumber, melon, and mint leaves for extra freshness. 

1 small honeydew melon
1 seedless cucumber, thinly sliced
1 lime, thinly sliced
12 fresh mint leaves
¼ cup lime juice
¼ cup honey
1 bottle Sauvignon blanc or other semi-dry white wine, chilled
1 litre bottle carbonated water, chilled
Fresh mint sprigs and/or leaves and orange slices to garnish (optional)

Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for at least 2 hours.
To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint and orange slices.

2/ Peach Punch

This punch is made with ginger ale & peach slices – a go-to non-alcoholic drink that will impress guests all summer long.

2 cups water
3 green tea bags
4 large, ripe peaches
Juice of 1 lime
4 cups ginger ale
Honey or agave nectar to taste
A few sprigs of basil or mint

Place water in a small saucepan and heat to just under boiling. Turn off heat, add tea bags, and steep for 15 minutes. Remove tea bags and let cool completely.
Meanwhile, peel and pit three of the peaches. (To peel, use a paring knife or vegetable peeler, or the boil and peel method.) Place in a blender with lime juice and puree until smooth. If you prefer a less pulpy beverage, strain the puree through a sieve.
Cut the remaining peach into slices and combine in a pitcher with the cooled green tea, peach puree, and ginger ale. Add honey or agave nectar to taste – the amount will depend on personal preference and the sweetness of your peaches and ginger ale. Add a few sprigs of basil or mint to the pitcher or use the leaves to garnish individual glasses.
Make-ahead tip: Green tea and peach puree can be made ahead and refrigerated for up to a day, then mixed with ginger ale just before serving.

3/ Mint Iced Tea

Liven up a classic iced tea recipe with a fresh mint flavour, perfectly accompanied with orange and lemon for a simple non-alcoholic drink that is sure to be a crowd pleaser.   

7 cups water
2 cups sugar
8 tea bags orange pekoe tea
8 sprigs fresh mint
8 cups cold water
2 cups orange juice
3/4 cup lemon juice
Ice cubes

In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.
Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs

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