Refreshers Recipe

Make simple syrup (if not using pre-made)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. (This yields 1/2 cup; double if you need 1 cup.)

In a large pitcher, combine the fresh orange juice (2 cups) and fresh lemon juice (1 cup).

Add the cooled simple syrup (1 cup) to the juices and stir to combine. Taste and adjust sweetness — add up to 2 tablespoons more syrup if you prefer sweeter.

Lightly bruise the fresh mint leaves by clapping them between your hands or gently muddling in the palm of a spoon to release aroma — avoid over-muddling which makes bitterness. Add the mint leaves to the pitcher and stir once.

Add ice cubes (about 4 cups) into individual serving glasses or directly into the pitcher if serving immediately.

Pour the juice mixture over the ice filling glasses about two-thirds full. Top each glass with chilled sparkling water (about 1/2 cup per serving; 2 cups for the pitcher) to add lift and effervescence. Stir gently to combine.

Garnish each glass with orange or lemon slices and a sprig of mint. Serve immediately.

Make ginger syrup (optional)

Combine 1/2 cup sugar, 1/2 cup water and 1-inch piece of ginger (peeled and sliced) in a small saucepan. Simmer for 5 minutes, let steep off heat for 15 minutes, strain out ginger. Cool before using. This yields about 1/2 cup.

If using frozen berries, thaw briefly. In a blender or food processor, puree the mixed berries (1.5 cups) with the ginger syrup (1/2 cup) and fresh lime juice (1/2 cup) until smooth.

Strain the berry puree through a fine mesh sieve into a pitcher to remove seeds and pulp, pressing with a spatula to extract flavor. You should have about 1 to 1 1/4 cups of strained puree.

Add chilled green tea (2 cups) to the berry base and stir to combine. Taste and add more ginger syrup if you prefer sweeter or spicier notes.

Fill four glasses with ice (about 1 cup ice per glass). Pour the berry-tea mixture into each glass about two-thirds full.

Top each glass with chilled sparkling water (about 1/4 cup per glass; total 1 cup). Stir gently to integrate without losing too much fizz.

Garnish with a mint sprig and a few whole berries if desired. Serve immediately.

Place the peeled, thinly sliced cucumber (1 medium) into a blender and puree until smooth. If you prefer a milder cucumber flavor, reserve a few slices for garnish before blending.

Strain the cucumber puree through a fine mesh sieve into a bowl or pitcher, pressing to extract as much juice as possible. You should yield roughly 3/4 to 1 cup cucumber juice.

In the pitcher with the cucumber juice, add fresh grapefruit juice (1 cup) and fresh lime juice (1/2 cup). Stir to combine.

Sweeten with honey or agave syrup (3 teaspoons). Stir until fully dissolved. Taste and adjust sweetness (add up to 1 additional teaspoon if needed).

Fill four glasses with ice (about 4 cups total). Divide the cucumber-citrus base among the glasses, filling them about two-thirds full.

Top each glass with chilled sparkling mineral water (about 1/2 cup per serving; total 2 cups). Stir gently to combine.

Garnish with cucumber ribbons or wheels and a thin wedge of grapefruit or lime if desired. Serve immediately.