Drink Menu Summer Recipe

Make the simple syrup

In a small heatproof container combine 3 tablespoons granulated sugar and 1/4 cup hot water. Stir until the sugar is fully dissolved. Let cool slightly (2–3 minutes).

Mix lemonade

In a pitcher combine 1 cup fresh lemon juice and the cooled sugar syrup. Add 3 cups cold water and stir well. Taste and adjust sweetness by adding up to 2 tablespoons additional simple syrup or a splash more water if too strong.

Add 2 cups ice to the pitcher or pour over individual glasses filled with ice. Garnish with lemon slices and mint sprigs if using. Keep refrigerated up to 3 days; stir before serving.

Prep strawberries and basil

Place 2 cups hulled/quartered strawberries and 12 basil leaves in a blender or food processor. Pulse until broken down but still slightly chunky (10–15 seconds) for texture; blend longer for a smooth puree.

Combine with lemonade

Pour the strawberry-basil mixture into a large pitcher. Add 6 cups of prepared classic lemonade and stir to combine. Taste and add up to 2 tablespoons simple syrup if you prefer it sweeter.

Add 4 cups ice to chill the pitcher or fill glasses with ice and pour. Garnish with extra strawberry slices and a small basil leaf on each glass. Serve immediately; refrigerate leftover for up to 24 hours.

Muddle cucumber

Place 1/2 cup thinly sliced cucumber in a sturdy glass or cocktail shaker. Add 1 tablespoon simple syrup and gently muddle (press and twist) 6–8 times to release juices and flavor.

Add lime and ice

Add 2 tablespoons fresh lime juice and 3/4 cup crushed ice into the glass/shaker. Stir or shake briefly to chill and combine.

Top with 1 cup club soda and gently stir once to lift cucumber pieces. Garnish with a cucumber ribbon and a mint leaf. Serve immediately.

Brew tea

Bring 3 cups hot (not boiling) water to about 175–185°F (80–85°C). Steep 3 teaspoons loose green tea (or 3 tea bags) for 2–3 minutes to avoid bitterness. Strain and let the tea cool 5–10 minutes.

Make peach puree

While tea cools, place 2 cups peeled/sliced ripe peaches and 2 tablespoons honey in a blender and puree until smooth.

Combine the cooled tea, peach puree, and 1 cup cold water in a pitcher. Stir well to incorporate. Add 2 cups ice and additional honey to taste if needed. Serve over ice with peach slices as garnish. Refrigerate leftovers up to 24 hours.