Place the sliced strawberries, fresh orange juice, lemon juice and simple syrup in a blender or food processor. Blend until mostly smooth but slightly textured, about 10–15 seconds. Taste and add an extra 1/2 tbs simple syrup if you prefer sweeter.

Muddle the mint: place 4 mint leaves in a tall glass or shaker and gently muddle with the back of a spoon to release aroma (do not over-muddle or it will become bitter).

Combine and build: add 2–3 tbs of the strawberry-orange purée to the glass with muddled mint, fill the glass halfway with ice (about 1/2 cup), pour in chilled sparkling water. Stir gently to combine so you keep the fizz.

Adjust and garnish: taste and add up to 1/2 tbs more simple syrup if desired. Garnish with the remaining mint leaves and an orange slice on the rim. Serve immediately with a straw.

Cucumber-Lime Cooler

Muddle cucumber: in a shaker or sturdy glass, place the thin cucumber slices and agave syrup (or honey). Gently muddle 6–8 times to release cucumber juice and oils without pulverizing the slices.

Add lime and chill: add the fresh lime juice and a few ice cubes (about 1/2 cup) to the muddled cucumber. Stir or shake lightly for 5–8 seconds to chill and combine flavors.

Top with soda: pour the cucumber-lime mixture into a serving glass (including solids if you like texture), then top with cold club soda or sparkling water. Stir gently to combine.

Garnish and serve: add remaining cucumber slices and a lime wheel. Garnish with a small sprig of dill or mint if using. Serve over ice immediately.

Peach-Ginger Iced Tea

Brew the tea and infuse peach-ginger

Place the tea bags and sliced ginger into a heatproof pitcher. Pour 2 cups boiling water over them and let steep for 5 minutes for a medium strength. Remove tea bags and ginger slices (optionally leave ginger for stronger flavor).

Make peach purée: while the tea steeps, place diced peach in a small blender or bowl and mash with a fork until saucy (or blend for a smoother purée). Stir the peach purée and honey (or simple syrup) into the warm tea until dissolved.

Cool and finish: stir in lemon juice, then allow to cool to room temperature for 10–15 minutes. Fill glasses with ice (about 1/2–1 cup each) and pour the peach-ginger tea over the ice. Garnish with a fresh peach slice and serve chilled.