Once it gets hot enough, most people stop caring about how they cool down and just want it to work. An ice cube tray starts to feel personal. So does the freezer aisle at the grocery store. That is basically the whole appeal of a properly cold drink in summer, it does not need to be complicated, the most important thing is cool relief.
The recipes below get there in different ways. A couple are blended into an actual slush, thick enough to eat with a spoon before it melts. Others are shaken hard and poured over ice, or built as a popsicle that turns into a cocktail once it starts melting.
Almond Mango Lassi
Mango and California Almonds turn out to be a surprisingly natural match, and this blended lassi created by foodthinque proves it. Fresh mango, almond yogurt, unsweetened almond milk and soaked almonds go into the blender with a generous scoop of ice, a touch of honey and a hint of cardamom, coming out thick, creamy and just sweet enough. A scatter of toasted almond slices on top adds crunch to every sip.
Cranberry Summer Slush
Some drinks earn the word refreshing without even trying, and this recipe by The Rebel Chick is a great example. Frozen U.S. Cranberries and frozen strawberries blend with cranberry juice and a touch of agave into a bright red slush, no added alcohol needed. It is thick enough to eat with a spoon on the hottest days, yet still easy to sip through a straw.
Northwest Cherries Margarita
Margaritas rarely need an introduction, but this version earns one anyway. Fresh Northwest Cherries get blended with tequila, orange liqueur and lime juice until the whole thing turns into a slushy, deep red pour with the salt rim optional. Blending instead of shaking is what gives it that frozen texture, closer to a cherry granita than a classic margarita on the rocks.
California Peach Frosé Popsicle and Cocktail
This one does double duty. Ripe peaches, California rosé and fresh orange juice get blended and frozen into popsicles, which then get dropped upside down into a glass of California sparkling wine. As the pop melts, it turns the sparkling wine into a peachy, ever-changing frosé, equal parts drink and dessert. Developed by Meg van der Kruik for the California Wine Institute, it is easily the most photogenic pour on this list, and a fitting way to end a lineup built entirely around beating the heat.
If you’ve got any peaches left over, why not turn them into California Cling Peach-sicles?
