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3 summer refreshing drinks – Drinks – Food

How to choose and prepare a refreshing drink on a hot summer day so that it is tasty, healthy and inexpensive?

When it’s hot outside and the thermometer goes off scale, there is only one obsessive desire – to quench your thirst. We dream of a glass with frosted walls and something tasty inside. Oddly enough, many people notice that you can drink a lot of liquid and still feel thirsty, or you can get drunk in one sip. What does it depend on?

Tea with ice

Tea, especially green tea, does an excellent job of quenching thirst.

It not only saves from the heat, but also supports the work of the heart and removes toxins. And all because it contains flavonoids and antioxidants that help maintain youth and maintain health. In addition, a neutral drink saturates the taste buds after just a few sips. Just do not confuse real tea with bottled tea. Tea from a bottle, like sweet soda, contains “chemistry” and calories, so it does not bring benefits to the body. It is better to prepare an invigorating cooling drink yourself.

Tea “Fruit Boom”


Green tea – 2 tbsp. spoons
Mint – 1 sprig
Lemon – 4 slices
Orange – 2 slices
Grapefruit – 2 slices
Pomegranate juice (or syrup) – 4 tbsp. spoons

1. Brew high-quality strong tea and cool it.

2. Prepare tall glasses, throw mint and lemon slices on the bottom. Pour tea and add a few ice cubes. Place finely chopped orange and grapefruit on top.

3. As soon as the ice melts, pour a few tablespoons of pomegranate juice into the drink.

Tea “Eastern Queen”


Cardamom – 4 pods
Cinnamon – 1 stick
Ginger – about 3 cm root
Saffron – a pinch
Ground almonds – 1 teaspoon

1. Pour about 900 ml of water into a saucepan. Put it on fire.

2. Add all ingredients to warm water. Bring to a boil and boil for another 3 minutes.

3. Remove the pan from the heat and let the mixture stand for 5-10 minutes, then strain.

4. Pour the prepared tea into glasses with ice. Optionally, you can add a spoonful of honey, a slice of orange or pineapple.

Tea “Sea Breeze”


Fresh mint – 1 bunch
Green tea – 2 tbsp. spoons
Sugar – 3 teaspoons
Green apple – 1 pc.
Lime – half the fruit

1. Brew 1.5 liters of tea in arbitrary proportions (if you like weak tea, just add 2 tablespoons).

2. Coarsely chop the mint leaves.

3. Strain the brewed tea, add mint and granulated sugar to it.

4. Peel a large green apple, cut into cubes, add to hot tea along with lime.

5. Cover the resulting tea with a lid and set to cool.

6. Served “Sea Breeze” in glasses with ice. To decorate the drink, you can use a slice of lemon or lime.

Tea “Cuban variant”


Fresh raspberries – 100 g
Honey – 1/3 cup
Ginger – about 2 cm fresh root
Lemon juice – 1/2 cup
Green tea – 3 teaspoons
Lemon – a few slices
Fresh mint – sprig

1. Put raspberries into ice molds. Fill with water and put in the freezer.

2. Pour 2 cups of water into a saucepan, add honey and ginger. Let the water boil, then reduce the heat and simmer for 5 minutes.

3. After removing the mixture from heat, add tea to it. Let simmer for 30 minutes to an hour. After that, the tea must be filtered.

4. Take a pitcher, add the resulting tea to it and dilute it with 6 cups of water. Pour in the prepared lemon juice.

5. Before serving, add three ice cubes with raspberries to each glass. Garnish the drink with mint sprigs, lime or lemon wedges.


Once upon a time in the Soviet past, there were vending machines on every street, where in hot weather you could buy a glass of cold lemonade for a coin. Although it became popular much earlier – lemonade was invented back in the 17th century. Already from the name of the drink it is clear that its main ingredient is lemon. Basically, all you need to make a standard lemonade is soda and lemon syrup. But we know recipes and more interesting.

Lemonade “Soviet”


Lemons – 2 pcs.
Sugar – 6 tbsp. spoons
Water without gas – 1.5 cups
Sparkling water – 1.5 l

1. Squeeze the juice of the lemons, and what is left of them, cut into slices, spread on a baking sheet, lightly sprinkle with sugar and sprinkle with water.

2. Preheat the oven to 170°C and place the tray with the lemons in it. Bake for half an hour.

3. Let the lemons cool slightly, and then grind them with a blender.

4. Fold the resulting mass into a jug, fill it with cold boiled water without gas with lemon juice diluted in it. Leave for about 4 hours.

5. Add the remaining sugar to the lemonade, pour in the sparkling water and mix well. Serve chilled.

cucumber lemonade


Cucumber – 1 pc.
Lemon (or orange) – 1 pc.
Freshly squeezed lemon juice – 2 tbsp. spoons
Sugar – 2 tbsp. spoons
Water – 0.5 l

1. Cut the peeled cucumber and lemon into thin, transparent slices. Fill them with water and put in a cool place for several hours.

2. Add lemon juice, sugar to the drink and mix well.

3. Serve lemonade chilled.

Vitamin “Mojito”


Carbonated water – 150 ml
Lemon – half of the fruit
Lime – half the fruit
Strawberries – 3-4 berries
Mint – a few leaves
Syrup (any to taste) – 1 tbsp. spoon

1. Cut the lemon into large slices, put on the bottom of the jug and mash. Fill with soda and after a short period of time strain.

2. Cut the lime into large pieces and put them in a glass with a capacity of approximately 450 ml. Add chopped strawberries and stemless mint leaves to the lime.

3. Thoroughly knead the entire contents of the glass and crush with a regular spoon. The main thing is not to overdo it, it should not turn out mashed potatoes, but rather large pieces.

4. Fill the glass with finely crushed ice to about half way. Pour in the syrup, mix well.

5. Add soda with lemon juice to the glass. Garnish with a sprig of mint and half a strawberry.

Indian lemonade


Lime juice – half a cup
Lemon juice – 2/3 cup
Maple syrup – 1/3 cup
Ginger – 1/2 teaspoon fresh minced root
Ground cinnamon – a pinch

1. Boil 8 cups of water, let cool slightly.

2. Add everything except cinnamon to the water and stir.

3. Fill the jug with pieces of ice, pour the resulting liquid into it and leave for about an hour.

4. Serve lemonade with a pinch of cinnamon.


To make real Russian kvass, you need sourdough. You can buy dry kvass, kvass wort in the store, or make your own sourdough. To do this, mix 1/2 cup of warm water, 3/4 cup of rye flour, 1 teaspoon of sugar, 0.5 teaspoon of dry yeast and put in a warm place to “ripen” for 18 hours. Keep in mind that during the fermentation period the sourdough is active, so take bulky dishes so that the dough has room to “grow”. When ready, drain the water, and store the remaining mass (which is the very sourdough) in a jar and in the refrigerator. A new starter can be obtained from the leaven sediment.

White Russian kvass


Water – 3 l
Rye crackers – 2 handfuls
Sourdough – 3 tbsp. spoons
Sugar – 3 tbsp. spoons

1. Put crackers in a three-liter jar and pour boiling water over it. Let cool to room temperature.

2. Add starter (room temperature) and sugar.

3. Cover the jar with gauze and leave to ferment in a warm place, remembering to stir occasionally.

4. After about 12 hours, you can enjoy the drink by adding salt to taste in a glass of kvass.

Strawberry kvass


Strawberries – 1 kg
Water – 5 l
Sugar – 100 g
Yeast – 25 g
Honey – 250 g
Citric acid – on the tip of a knife
Raisins – 2 tbsp. spoons

1. Rinse the berries, sort and squeeze the juice.

2. Put the rest of the berries in an enamel bowl and fill with water. Bring to a boil, remove from heat and strain after 10 minutes.

3. Add squeezed berry juice, sugar, mashed with yeast, honey, citric acid. Mix everything well and put in a warm place for 1-2 days.

4. Pour kvass into bottles, after adding 5-6 raisins to each. Keep bottles tightly closed in a cool place.

Mint kvass


Mint – 2-3 sprigs
Water – 1 l
Rye crackers – 2 handfuls
Sugar sand – 1.5 tbsp. spoons
Dry yeast – 10 g
Raisins – 1 teaspoon

1. Grind rye crackers, put in the oven and brown at a low temperature for 10-15 minutes. Pour them into an enamel bowl and fill with water. Stir thoroughly, cover and put in a warm place for 1.5-2 hours. Don’t forget to stir occasionally.

2. Strain the resulting liquid, add yeast, granulated sugar, mint diluted in water. Leave at room temperature for 10-12 hours.

3. After that, strain kvass through gauze and pour into bottles, adding 2-3 raisins to each. Close the bottles tightly, keep at room temperature for another 2-3 hours, and then store in the refrigerator.

Custard Cossack kvass


Leaven – 200 years
Sugar – 5 tbsp. spoons
Flour – 400 g
Water – 3 l
Salt – 1 tbsp. spoon
Mint – 1 sprig

1. Take a large pot and put the starter (room temperature) into it. Add 1 tbsp. a spoonful of sugar. If the sourdough is watery (the ideal consistency is thick sour cream), then you can mix in a little flour. Put in a warm place.

2. While the leaven “reaches”, sift the flour and pour boiling water over it (make sure that no lumps form!). Add remaining sugar, salt and mint. Cool the resulting jelly to room temperature.

3. Pour the flour jelly onto the sourdough. You don’t need to stir, just wrap the kvass and put it in a warm place.

4. After about three hours, foam will form and the dough will begin to rise. Then immediately move it to the cold and let stand until cooked.

5. Add salt to the resulting kvass. You can also season the drink with horseradish or sour cream.

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