"This recipe dates to before the Civil War," says true southerner Betty Wright. She prepares her fruit punch in large quantities for social gatherings; this is our scaled-down version. See the recipe for Fruit Punch »
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Hibiscus tea has a tart, floral flavor that pairs beautifully with spicy fresh ginger in this refreshing drink.
Creamy and sweet, this recipe is a far cry from traditional horchata—his is almost like a dessert, and equally good served hot or cold.
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The horchata originally came to Mexico via the Spaniards, who called it Agua or horchata de chufa and made it with tiger nuts.
Toasted rice horchata is traditionally served in the Mexican state of Campeche. Surprisingly clean and refreshing in flavor, it's an ideal thirst quencher on a hot day.
When apricots are in season, use them to make this velvety-rich version of horchata. You can also substitute peaches or nectarines—when it's not stone fruit season, the fresh-frozen variety work just as well.
We recommend using any fruit that's in season for this sweet, vibrantly-colored, non-traditional horchata—the riper and juicier the better.
This nonalcoholic sparkler is decidedly sophisticated: fennel's light, anise flavor is tempered by sweetly autumnal apple juice.
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Mint and cucumber make this classic summertime drink extra refreshing.
This sweet-tart drink is a popular streetside cooler.
If you'd rather drink your breakfast, try atole—a traditional Mexican drink thickened with masa harina and served hot.
This thirst-quencher punches up pineapple and apple with cactus.
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A refreshing, non-alcoholic drink, the lime rickey offers up a bit of sweet cold lime heaven, well worth the labor of making it.
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, for this creamy and refreshing yogurt-enriched fruit shake. Get the recipe for Mango Lassi (Indian Mango Yogurt Drink) »
Throughout the South, sweet tea is nothing to be taken lightly—most families have a preferred recipe, this is ours.
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North African-style sweet tea braced with fresh mint is both soothing and stimulating.
Bright and fruity with a caramelized depth of flavor thanks to brown sugar and a four-day ferment, this homemade lemon soda is enjoyed during the May Day celebration in Finland.
Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. If you're not using the cantaloupe for something else, cut it into cubes to float in each serving. This recipe was shared with us by Fany Gerson, who sweetens her version of this traditional Mexican horchata with honey and vanilla. See the recipe for Horchata de Melon »
