There's nothing quite like a tall glass of cool lemonade to hit the spot on a super-warm day. Why settle for that tried-and-true powder mix when you can whip up a refreshing spritzer or iced punch in the same time? Drink up these 10 simple, summer cocktail recipes courtesy of Delish and enjoy the balmy weather — you can thank us later. Cocktail hour over? Get an idea for dinner tonight with our round-up of unique burger recipes for both meat-lovers and vegetarians alike, and chow down on these tasty summer side dishes, too.
1 (6-pound) seedless watermelon, cut into 1-inch chunks (8 cups)
1 can (12 ounces) frozen lemonade concentrate
1 can (12 ounces) pink lemonade concentrate
Chilled seltzer or club soda
Lime slices, for garnish
Puree watermelon, in batches, in blender until smooth. Pour into a 2-quart pitcher. Stir in lemonade concentrates until completely melted. Cover; refrigerate overnight.
When ready to serve, fill 10-ounce glasses with ice cubes and 1/2 cup of the watermelon mixture; top with seltzer or club soda and garnish with lime slices.
2 cups seltzer
2/3 cups frozen raspberries
2 sprigs fresh mint
3 ounces raspberry-flavored syrup, or Chambord
Combine seltzer, raspberries, mint and raspberry-flavored syrup (or Chambord) in a small pitcher. Pour over ice.
8 cups cubed seeded watermelon (about 6 pounds with the rind), divided
1 cup water, divided
1/3 cups sugar, divided
1/4 cups fresh lime juice
1 club soda, or seltzer water, well chilled
Lime slices, for garnish
Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.
To serve, stir in club soda (or seltzer) and garnish with lime.
1 large (about 4 pounds) fresh pineapple
1 1/4 cups sugar
11 sprigs fresh lavender, rosemary, or lemon verbena
1/4 cups fresh lemon juice
Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.
Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.
Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.
Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs.
6 cups assorted fruit juices
3 cups ginger ale
3 cups seltzer water
Make the ice:
Freeze juice in ice trays. When solid, release from molds and store by flavor in sealable freezer bags for up to 1 month.
Make the punch:
Fill an 8-ounce glass to the top with about 1/2 cup assorted flavored ice cubes, add 1/4 cup ginger ale and 1/4 cup seltzer, and serve immediately.
1 pieces (3-inch) fresh ginger, thinly sliced
3 cups cranberry-raspberry juice
1 1/2 teaspoons lemon juice
1 tablespoon orange juice
6 slices lemon
6 slices orange
Make the ginger tea:
Bring the ginger and 3 1/2 cups of water to boil in a medium saucepan. Remove from the heat and steep for 2 hours. (Tea can be made up to a day ahead and refrigerated.)
Mix the punch:
Strain the tea into a large pitcher and stir in the remaining ingredients. Serve over ice.
1 cup sugar
6 large lemons, seeded and juiced
Bring the sugar and 1 cup of water to a boil in a small saucepan. Stir occasionally until sugar dissolves completely. Cool.
Stir the syrup, unstrained lemon juice, and 4 cups of cold water together in a large pitcher.
Chill. Serve over ice.
12 ounces (2 cups) strawberries, hulled
2 quarts homemade or store-bought sugar-free lemonade
In blender, puree strawberries. Strain through fine mesh sieve (you should have about 1 c. strained puree). Stir strawberry puree into lemonade. Chill before serving.
1 1/2 cups fresh lime juice
1/2 cups lemon juice
6 cups water
1 cups superfine sugar
Combine the lime juice and lemon juice with the water and sugar. Serve over ice in a glass with a sugared rim and garnish with a lime wedge.
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
1/2 cups lemon juice
3 tablespoons agave syrup
Cut 12 thin slices of cucumber for garnish.
Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary, and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice, and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.