TIP To turn fruit drinks into thicker smoothies, freeze the fruit and puree it in the blender.
Allow mashed fruit and mint to sit a while to intensify the flavor.
5 tablespoons superfine sugar
24 ounces club soda, divided
2/3 cup mint leaves, divided
2 1/2 cups blackberries, divided
1. Combine sugar and 1/4 cup of club soda in bowl; stir to dissolve sugar. Add half the mint and half the blackberries and mash with back of a spoon until it forms chunky paste. Place in bottom of 4 glasses; top with ice.
2. Add remaining club soda and drop in the remaining mint and blackberries (reserving 4 for garnish, if desired) and serve immediately. Makes 4 servings
Nutrition for each serving 83 calories, 2 g protein, 21 g carbohydrates, 6 g fiber, 1 g fat, nosaturated fat, 5 mg sodium
To make a slushy, freeze the coconut water in ice-cube trays before puréeing with melon.
4 cups watermelon chunks
2 cups unsweetened coconut water
1 tablespoon basil
Combine all ingredients in a blender and puree. Serve over ice. Makes 4 servings
Nutrition for each serving 68 calories, 1 g protein, 17 g carbohydrates, 1 g fiber, no fat, 23 g sodium
1 cup sugar
1 cup water
1 (3-inch) piece ginger, peeled and coarsely chopped
1 cup peach nectar
2 peaches, cut into thin slices
2 cups club soda
1. Combine sugar, water and ginger in a small saucepan over medium-high heat and cook, stirring, until sugar is dissolved. Bring to a boil and immediately reduce to a simmer; cover and simmer gently 30 minutes. Strain, discarding solids, and cool.
2. Place several ice cubes in each of 4 glasses; pour in one-fourth of the cooled ginger syrup and the nectar. Add the peach slices and top each with club soda. Serve immediately. Makes 4 servings
Nutrition for each serving 184 calories, 1 g protein, 52 g carbohydrates, 1 g fiber, no fat or sodium