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The temperature is starting to climb up the thermometer in these parts, so it’s a perfect occasion to explore juices, teas and other cooling confections designed to refresh us. You won’t need much experience in the kitchen to produce these, and not much more than a blender, a good knife, and a cutting board . So cool down with a big frosty mug of your choice. Caribbean Smoothie Yield: Two servings The Caribbean is prized for its luscious fruit. Here we make the most of nature’s bounty. The coconut milk adds a richness and smooth texture; the pineapple and orange refresh us. 1/2 cup orange juice 1/2 cup pineapple juice 2 Tbsp. coconut milk 1 banana 1/2 tsp. grated peeled fresh ginger 4 - 6 ice cubes Whip up together in a blender until ice cubes are completely crushed. Enjoy! Pineapple Sunshine Yield: Two servings This is a really simple and delcious blend. 2 cups chopped fresh pineapple Juice of two lemons 2 cups water Purée the pineapple, lemon and water in a blender. Strain and serve over ice. Mango Cool Down Yield: Three-to-four servings Mango is most likely the number one favorite fruit in the Vegan Street household. When organic mangoes can be found, we can’t buy them fast enough. The vibrant orange color, the juicy, sweet fruit...I can’t say enough. Go on -- treat yourself to a mango today. 3 medium ripe mangoes juice of one lime 1 1/2 pints water Peel the mangoes, dice up the flesh and purée in the blender. Add the lime juice and water. You’re set! (This tastes best when chilled. ) You can also use 1/2 water, and 1/2 pineapple juice if looking for a sweeter drink. Orange-Coconut Frappé Yield: Two servings You’re on a tropical beach, palm trees swaying in the gentle breeze, turquoise sea lapping between your tows -- oh, wait. You’re actually just sitting in front of a computer terminal. Oh well, you can always pretend. 3 cups (about 3) peeled and seedless oranges 1 cup canned coconut milk 2 Tbsp. brown rice syrp or maple syrup, optional 2 Tbsp. lime juice 6 ice cubes In a blender, purée the oranges with the coconut milk, sweetener of choice and lime juice. Add the ice cubes and blend until the ice is pulverized. Pour and serve immediately. Spiced Banana Lassi Yeild: Two servings The lassi is a traditional Indian drink, usually made with dairy yogurt. Here we buck tradition and make it with soy yogurt, for a refreshing, soothing and cholesterol-free drink. Bananas and cardamom combine together well, producing a sweet, harmonious flavor. 1/2 cup plain soy yogurt (WholeSoy and Silk each make this product) 1 ripe banana 1 1/2 tsp. grated and peeled fresh ginger Juice of one lime 1 1/2 Tbsp. brown rice syrup or maple syrup 1/2 tsp. cardamom 4 ice cubes 1/2 cup water In a blender, combine the first six ingredients. Blend on high until all is puréed. Add the ice and the water, blending again until the ice is pulverized. Serve cool. Iced Chai Yield: About two cups There are about as many chai recipes as there are devotees, and today, with chai (pronounced like ‘guy’ with a ‘ch’ in front) to be found from neighborhood coffeeshops to big coffee chains, there’s a growing number of fans. One thing that’s settled on: it’s a sweetened spiced tea and milk blend, delicious both warm and cold. Iced chai feels great on the throat on warm summer days. If this recipe seems like a lot of effort, you can purchase a spiced tea, add sweetener and milk substitute and serve over ice to make a hassle-free chai. We’ve found Yogi Tea Classic India Spice to be a decent substitute for the real thing. 1 cup water 2 1 1/2 inches of sliced fresh ginger 1 cinnamon stick, one inch 2 whole cloves 1/2 tsp. ground ginger 4 whole allspice, or 1/4 tsp. ground 1/2 tsp. cardamom 3 pieces of vanilla bean 2 1/2 Tbsp. brown rice syrup or maple syrup 2 tsp. Darjeeling tea 1 cup soy, rice or almond milk Bring water to a rapid boil and add all the ingredients, except the milk. Reduce heat to low and simmer for five minutes, stirring occasionally. Add milk, cover and bring to boil again, then remove from heat. Let cool, strain and serve in tall glasses over ice. Ginger Beer Yield: 3 quarts (Adapted from Sundays at the Moosewood Restaurant) Spicy and rejuvinating, ginger beer originated in the Caribbean where the temperature soars. Ginger is fascinating because it is perfect for warming in the winter and cooling in the summer. 6 cups boiling water 1 cup grated peeled fresh ginger root 1 cup natural dry sugar (Turbinado, Florida Crystals, Sugar in the Raw, etc) 2 teaspoons whole cloves 6 cinnamon sticks Zest of one lime 1/2 cup lime juice 1 cup orange juice 8 cups water Pour the boiling water over the grated ginger root, natural sugar, cloves, cinnamon sticks and lime zest in a large bowl. Cover and set aside for at least one hour. Do not refrigerate. Strain the ginger water through a fine colander or cheesecloth. Add the lime juice, orange juice and water. Set aside and keep in a warm place (perhaps in the sun). Strain the liquid again. Store in the refrigerator, and serve over ice as is or diluted with water or sparkling water.