Our favorite summer drinks are made in the blender (and this is what we call them):

• Mango Lassie: mango (fresh or frozen), plain yogurt, ice, honey or sugar.
• Banana Milkshake: bananas, milk, ice, vanilla, honey or sugar.
• Smoothies:  plain yogurt, juice, whatever fruit we have (peaches, strawberries, blueberries, banana), ice, honey.
• Avocado Yummy:  avocados, ice, sweetened condensed milk.

To encourage staying hydrated, I keep pitchers of water, with sliced lime or lemon or cucumber, on the dining room table or in the yard if we’re playing outside.  For a treat I make the boys’ favorite, homemade lemonade (I use Ina Garten’s recipe).

I keep a list of recipes for summertime drinks (both alcoholic and non-alcoholic) for when inspiration strikes or when we have company, but the reality is that during the summer our favorite summer drink is lemonade.  I do occasionally make blended drinks with fruit, yogurt, and ice for my kids, but most often they are happy with ice-cold lemonade.  I rarely make it fresh, so instead I just add fresh fruit or herbs to what I buy (I really like the Santa Cruz organic brand): sliced strawberries in the strawberry lemonade or some mint sprigs in regular lemonade. One variation that we like is with watermelon and mint. Just blend 4 cups of seedless watermelon chunks (about 1 pound), 1 1/2 cups lemonade, and 1/2 cup of fresh mint. Serve over ice. (For the grownups – you can add 1/2 cup of vodka or tequila for a summer cocktail.)

Another beverage I tried this summer and have made a few times is a strawberry-basil iced tea. A friend of mine made this for a volunteer event at our farmers market and it was a big hit. I wanted to share it since the drink really brings together some of the great flavors of summer!

Martha Stewart’s Strawberry-Basil Iced Tea

• 8 black-tea bags
• 1 pound strawberries, hulled and halved
• 1 cup water, plus more for steeping
• 3/4 cup sugar
• 1 cup fresh basil, plus more for serving

Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes.

Place strawberries in a bowl. Bring (1 cup) water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries (with syrup) and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.