Tea Coolers

• 1/2 cup caster sugar
• 1/2 cup boiling water
• 4 gold kiwi fruit
• 4 green kiwi fruit
• 1/3 cup lime juice
• 1/2 cup mint leaves
• 2 cups ice cubes
• 1 cup sparkling wine or sparkling water

In a large jug, dissolve 1/2 cup caster sugar in 1/2 cup boiling water, then place in an ice bath or fridge to chill. Peel and roughly chop 4 gold and 4 green kiwi fruit, then blend until smooth with the cooled syrup, 1/3 cup lime juice, 1/2 firmly packed cup mint leaves and 2 cups ice cubes. Pour into a jug and top up with 1 cup sparkling wine or sparkling water, or divide among glasses and top up with wine or water. Serve with extra mint.

• 1/4 cup caster sugar
• 30 large fresh mint leaves, torn
• 2 cups lime cordial
• Lime slices, to serve
• Fresh mint leaves, extra, to serve
• Ice cubes, to serve
• 1.25 liter soda water, chilled
• 2 cups Pimm's No. 1 Cup

Place sugar and mint in a mortar and pound with a pestle until coarsely crushed. Divide among serving glasses, stir in cordial. Divide lime slices and extra mint among the glasses and fill with ice. Top with the soda water and Pimm's to serve.

• 1/4 cup lime juice cordial
• Ice cubes, to serve
• 4 cups chilled ginger beer
• 1 cup chilled vanilla-flavored vodka
• Lime slices, to serve

Pour the cordial evenly among serving glasses and top with ice cubes. Pour over ginger beer and vodka. Garnish with a few slices of lime and serve immediately.

• 800g seedless watermelon, peeled, chopped
• 1/2 cup chilled apple juice
• 2 tablespoons torn fresh mint leaves
• Ice cubes, to serve

Blend watermelon and apple juice until smooth. Add mint. Stir to combine. Place ice cubes in glasses. Top with watermelon mixture and serve.

• 2 quarts iced tea
• 1 (6 ounce) can frozen cranberry, raspberry, lemon, lime or orange concentrate, partially thawed and undiluted
• 1 cup orange juice
• 1/4 cup granulated sugar

Combine all the ingredients in a large pitcher and refrigerate.
Serve cold over ice and enjoy!

• 16 cups water
• 1 1/2 cups sugar
• 1 (12 oz) pkg frozen unsweetened raspberries (thawed)
• 1/4 cup lemon juice
• 4 tea bags (family size)

Bring water to a boil, remove from heat, add sugar and stir until sugar has dissolved. Add the rest of the ingredients, stir well, cover then steep for 5 minutes. Strain then refrigerate the tea. Serve once the tea has been chilled thoroughly.

• 1 cup blueberries, picked over, rinsed and patted dry
• 1/4 cup sugar
• 1/4 cup water
• 1 quart seltzer water
• Garnish: lime wedges

Cook berries, sugar and water in a small saucepan over medium heat, stirring occasionally until mixture simmers and berries begin to burst, about 3 minutes. Pour into a strainer set over a medium bowl or glass measuring cup. Drain 15 minutes or until cool. Discard solids. Makes 1/2 cup syrup.
For each serving: Add 2 tablespoons syrup to a 12-ounce glass. Add ice, 1 cup seltzer and wedge of lime.

• 1 pint fresh strawberries, stemmed and cleaned
• 1/4 cup honey
• 1 (6-ounce) can frozen orange juice concentrate
• 2 cups brewed green tea, cooled

In a blender or food processor container, combine strawberries and honey; process until smooth. Add orange juice concentrate; process until well blended. Stir into cooled tea. Serve over ice. Serves 4.