Flavors of Summer | Strawberry Drinks

STRAWBERRY MILKSHAKES Makes four servings. Recipe is from Taste of Home.


2/3 cup 2% milk

3 cups strawberry ice cream

1 cup fresh strawberries

2 tablespoons strawberry syrup

Directions In a blender, combine all the ingredients. Cover and process until smooth. Serve immediately in chilled glasses.

FROZEN STRAWBERRY DAIQUIRI Makes 6-8 servings. Recipe is from Simply Recipes.


1 1/2 cups white rum

1/2-3/4 cup fresh-squeezed lime juice, about six limes

1/4-1/3 cup simple syrup

1 16-ounce package frozen strawberries

4 cups of ice cubes


1. Into a blender, pour the rum, half the lime juice, 1/4 cup of simple syrup, strawberries and ice cubes. Pulse until completely blended with a slushy consistency.

2. Taste and adjust flavors. Add more lime juice for more tartness or more simple syrup for more sweetness. Blend after each addition.

3. Pour and serve immediately.

STRAWBERRY SMOOTHIE Makes 2 servings. Recipe is from Allrecipes.


8 strawberries, hulled

1/2 cup skim milk

1/2 cup plain yogurt

3 tablespoons white sugar

2 tablespoons vanilla extract

6 ice cubes

Directions Combine the strawberries, milk, yogurt, sugar and vanilla in a blender. Add the ice and blend until smooth and creamy. Serve immediately.

EL CHAPO Makes one drink. Recipe is from Liquor.com.


1.5 oz. gin

1 oz. strawberry-infused Aperol Grapefruit beer, chilled, to top


1. Fill a rocks glass with ice, then add gin and the Aperol.

2. Top with beer. Enjoy.

STRAWBERRY MARGARITA Makes four servings. Recipe is from Food Network.


2 cups crushed ice

1/2 cup strawberry puree

1 cup tequila

2 limes, juiced

Splash of Triple Sec Splash of simple syrup

Directions Combine all the ingredients in a blender. Puree until smooth. Serve immediately.

REFRESHING STRAWBERRY ICED TEA Makes 2 quarts. Recipe is from Luzianne Tea.


1 large lemon

16 ounces fresh strawberries, hulled

1 cup sugar

5 cups cold water, divided

2 family-sized iced tea bags

1 cup freshly squeezed lemon juice


1. Remove the zest from one lemon and set aside. Reserve the lemon for another use.

2. Puree the strawberries, sugar and one cup of water in a blender. Pour the puree into a small saucepot, add the zest and bring to a boil. Cook until the sugar is dissolved, about 90 seconds. Set aside to steep for 20 minutes.

3. Using a fine mesh strainer, strain the solids from the liquid, pressing on the solids to extract as much liquid as possible. Discard the solids. Place the syrup in a refrigerator to cool.

4. Make a strong tea by steeping the tea bags in two cups of boiling water for 10 minutes. Remove and discard tea bags. Add the remaining cups of water, lemon juice and chilled strawberry puree. Stir and serve over ice.