5 Summer Refreshments and Cocktail Recipes to Try this Summer

Summer can be really intense in the tropics but we’re still truly lucky to live in this part of the world where fresh fruits are easily accessible. What’s the best way to enjoy these tropical fruits this summer? Whipping up different drinks to quench our thirst on a hot summer day. Try these recipes below!

Beat the summer heat with these refreshments and cocktail recipes!

1. Creamy Pineapple Berry Smoothie 


(Makes two servings) 

1 pineapple, cut into chunks & half of them frozen
1 cup (150 g) frozen strawberries,
1 cup (150 g) frozen raspberries
3 scoops frozen vanilla yogurt

Blend strawberries, raspberries, and one scoop of frozen yogurt until smooth, pulsing as needed. Blend the pineapple chunks and the remaining frozen yogurt.
Pour into glasses and serve immediately.

2. Skinny Strawberry Orange Julius 


(Makes two servings)

1/2 can frozen orange juice concentrate (about 6oz)
1 cup of cut up strawberries (frozen or fresh)
1 cup milk (almond milk works great, too!)
1 cup water
2 tsp vanilla
1/3 cup of sugar (I used a 50/50 sugar + stevia blend to cut a few calories)
12-15 ice cubes
Mix all ingredients in the blender until smooth and creamy.


3. Alto!

(Makes one drink)

45ml tequila 
120ml hibiscus iced tea (sweetened to taste) 
10ml lemon juice
Lemon to garnish

Add all the liquid ingredients to a wine glass, fill the glass with ice, and give it a stir. Garnish with thinly sliced rounds of lemon.

4. Orange Margarita


1 can frozen orange juice concentrate
10 oz. tequila
6 oz. ginger liqueur (like Domaine de Canton)
1 tsp. Grated Ginger
4 c. Ice
2 tbsp. kosher or margarita salt
Crystallized ginger (optional)

Place frozen orange juice concentrate (reserve one tablespoon), tequila, ginger liqueur, ginger, and ice in a blender and mix until ice is crushed. Place reserved tablespoon concentrate on a small plate and salt on another small plate. Dip rims of four glasses in concentrate and then in salt. Fill glasses, garnish with crystalized ginger if desired, and serve.

5. Avocados Hass

1½ cups vanilla almond milk or other nondairy vanilla milk
3 tablespoons unsweetened cocoa powder
3 tablespoons brown sugar or maple syrup, or to taste
2 tablespoons nondairy semisweet chocolate chips, melted (see Tip)
1 tablespoon vanilla extract, or to taste
12 ice cubes

Scoop avocado into a blender; add milk, cocoa, brown sugar (or maple syrup), melted chocolate and vanilla. Pulse and puree until smooth. Add ice and puree until thick and frosty. To melt chocolate, microwave in a bowl on medium (50%) for one minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted.