Summer’s favorite drinks

Cool down on these hot summer days with a cold frozen fruit drink.The kids will love them! Dust off that blender that’s sitting in the cabinet and whip up some summer fun. – Pat


Watermelon cooler 

1 cup ginger ale, chilled

2 fresh mint leaves

2 cups cubed seedless watermelon, frozen

In a blender, cover and process ginger ale and mint for 15 seconds or until finely chopped. Add the watermelon; cover and process until slushy. Pour into chilled glasses; serve immediately.


Pear cooler

1 can (15¼ oz) sliced pears, undrained

2 cups ice cubes

1 envelope whipped topping mix

¼ to ½ teaspoon vanilla or almond extract, optional

In a blender, combine all of the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.


Strawberry lemonade slush

1 package (10 oz) frozen sweetened sliced strawberries, thawed

¾ cup pink lemonade concentrate

¾ cup water

¾ cup ice cubes

1 cup club soda

In a blender, combine the strawberries, lemonade concentrate, water and ice cubes, cover and process until smooth, pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months. Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately. Yield: 4 servings.


Lime slushy

2 packages (3 oz each) lime gelatin

2 cups boiling water

2 cups cold water

2 quarts lime sherbet

3 cups ginger ale, chilled

In a freezer container, dissolve gelatin in boiling water. Stir in the cold water and sherbet until combined. Freeze for 4 hours or until set. Remove from the freezer 45 minutes before serving. For each serving, place 1 cup of slush mixture in a glass; add about 1/3 cup ginger ale. Yield 8 servings.


Fruity summer cooler

6 to 8 ice cubes

½ cup cubed cantaloupe

½ cup pineapple chunks

½ cup cranberry juice

1/3 cup sliced banana

¼ cup pineapple juice

1 tablespoon honey

¾ teaspoon lemon juice

¼ teaspoon grated lemon peel

In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield 2-3 servings.



• Sherbet has very little fat, but is high in sugar.

• Did you know that foods on lowest shelves are usually the least expensive?

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