6 Refreshing Summer Drinks Recipes

Summertime is sunny time, so it is all the more important that you cool down. Try our refreshing ice cream recipes, smoothies and summer drinks – and you’re sure to look good even in the heat.

raspberry smoothie

Ingredients for 4 glasses of 300 ml each:

  • 100 g dried cranberries
  • 900 ml cold orange juice (freshly squeezed)
  • 250 grams of raspberries
  • 2 tbsp white almond butter
  • 2 THE Agavendicksaft
  • Crushed-Eis

Preparation:

  1. Soak the cranberries in 200 ml orange juice for about 30 minutes. Puree remaining orange juice, soaked cranberries with juice, raspberries, almond butter and agave syrup.
  2. Pour into glasses with crushed ice and serve immediately.

215 kcal per glass, fat 8 g, approx. 10 minutes (without waiting time)

Elder Lemonade

Ingredients for 4 glasses of 300 ml each:

  • 5 tbsp elderflower syrup
  • Zest 1 organic lemon
  • 500 ml cold sparkling mineral water
  • ice cubes
Preparation:
  1. Wash herbs, shake dry. Put 1 stick aside. Wash cucumber, cut into thin slices. Put 8 slices aside. Mix together the juice and syrup. Add the lemon zest, herbs and cucumber slices to the syrup mixture and let stand in the fridge for approx. 2 hours. Pour through a fine sieve.
  2. Pick off the herb stalks. Put ice cubes, herb leaves and the rest of the cucumber slices in a bottle. Pour in the syrup mixture and mineral water.

90 kcal per glass, fat 0 g, approx. 10 minutes (without waiting time)

Red grape drink

Ingredients for 4 glasses of 300 ml each:

  • 2 organic oranges zest and juice 1 organic lemon
  • 500 ml direct grape juice
  • 5 THE Grenadinesirup
  • 600 ml cold sparkling mineral water
Preparation:
  1. wash oranges. Grate the zest from 1 orange and squeeze the fruit. Simmer all the ingredients, except for the mineral water and the second orange, for about 15 minutes. Allow to cool, pour through a fine sieve, fill into an ice cube maker and freeze.
  2. Cut the orange into thin slices. Place juice cubes and orange slices in glasses and fill up with mineral water.

110 kcal per glass, fat 0 g, approx. 20 minutes (without waiting time)

Frozen yogurt with lavender

For 8 pieces of 100 ml each

  • 100 grams of white chocolate
  • 100 ml whipping cream
  • 1 TL Lavendelblüten
  • 500 grams of blackberries
  • 100 g powdered sugar
  • 250 g whole milk yoghurt
  1. chop chocolate Heat the cream, add the chocolate and flowers. Stir until the chocolate melts. Let cool down.
  2. Puree blackberries with powdered sugar. Strain through a fine sieve. Pour the cream and chocolate mass through a fine sieve, whip the mass with the whisk of the hand mixer. Mix the white chocolate mass and yoghurt.
  3. Layer the yoghurt mass and blackberry puree in molds. Leave to freeze in the freezer. Insert wooden sticks, let freeze for at least 5 hours.

215 kcal per piece, fat 9 g, approx. 15 minutes (without waiting time)

Kiwi Apple Ice Cream

For 8 pieces of 75 ml each

  • 300 g Granny Smith apples
  • 1 tsp lemon juice
  • 200g Kiwis
  • 100 ml clear apple juice
  1. Peel, core and dice the apples. Sprinkle with lemon juice. Peel and dice the kiwis. Puree fruit with apple juice. Pour batter into ice cream container. Leave to freeze in the freezer. Insert wooden sticks, let freeze for at least 5 hours.

40 kcal per piece, fat 0 g, approx. 10 minutes (without waiting time)

Coconut-Mango-Ice

For 8 pieces of 75 ml each

  • 1 stalk of lemongrass (asian store)
  • 1 organic lime
  • 400 ml coconut milk
  • 2 tbsp cane sugar
  • 2 ripe mangoes
  • 200 g whole milk yoghurt
  • 100 ml whipping cream
  1. Wash the lemongrass, remove the outer leaf. Cut the rod lengthwise. Wash the lime, thinly peel the zest. Slowly heat the lemongrass, lime zest and sugar in the coconut milk. Let cool down. Cover and chill for approx. 1 hour.
  2. Peel the mangoes, cut the flesh from the stone, dice and puree. Sift coconut milk. Squeeze the lime and add the juice to the coconut milk. Stir in the yoghurt until smooth. Whip the cream. Fold the yoghurt and cream into the coconut milk.
  3. Mix the masses loosely and fill into popsicle molds, allow to freeze. Insert lemongrass stalks or wooden stalks and freeze for at least 5 hours.

110 kcal per piece, fat 5 g, approx. 20 minutes (without waiting time)

Blossom Popsicle

For 8 pieces of 75 ml each

  • 800 ml mineral water (still)
  • 2 handfuls of light fragrant rose petals (untreated)
  • grated zest and juice of 1⁄2 organic lemon
  • 400 g fine sugar
  • 2 handfuls of edible flowers (e.g. roses, pansies or violets)
  1. Boil 400 ml mineral water. Pour boiling water over rose petals and lemon zest. Leave for about 30 minutes.
  2. Pour the flower water through a fine sieve into a saucepan. Stir in the sugar and lemon juice, simmer uncovered for approx. 30 minutes until reduced to approx. 200 ml. Cooling down.
  3. Fill the syrup up to 600 ml with 400 ml mineral water. Place flowers in popsicle molds, fill halfway with syrup/water mix, freeze for 2 hours. Fill up again and let freeze. Insert wooden sticks, let freeze for at least 5 hours.

200 kcal per piece, fat 0 g, approx. 45 minutes (without waiting time)

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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