I started making this grown-up slush years ago when we lived in California. It was the perfect drink to sip while sitting out on the deck enjoying the evening with our neighbors. Make it in the morning, or even the night before, freeze, and it's ready when you are. The rum keeps it from freezing solid, and if you prefer a virgin drink, substitute freshly-squeezed orange juice. If you decide to make it at the last minute, or you haven't freezer space, this can certainly be chilled and served over ice. Enjoy! 6 one-cup servings

3 cups pineapple juice

1 cup fresh lemon juice (about 5 lemons)

3/4 cup golden or dark rum (if you don't care for rum, you may substitute vodka or tequila, or orange juice to make this non-alcoholic)

3/4 cup water

1/2 cup sugar of choice

Place the water and sugar in a small pan and bring to a boil, stirring until the sugar is melted. Set aside to cool.

In a plastic pitcher combine all of the ingredients and stir well. Cover and freeze for at least 4 hours, or until slushy.

If the mixture freezes too much, just let it set on the counter and thaw until it softens a bit.

Note: If you substitute orange juice, it will freeze solid, so plan accordingly.

During the summer months at the cafe, this "Blue Tea" was a customer favorite, and with good reason. Sweet tea, lemon juice, and naturally-sweetened blueberry-pomegranate concentrate combine for a perfectly balanced thirst quencher. It's quick and easy, and may become your "go-to" beverage for the dog days of summer.

1 gallon-sized tea bag or equivalent number of smaller tea bags

3/4 to 1 cup sugar, to taste

1/4 cup freshly-squeezed lemon juice

1 12-ounce can of frozen Blueberry-Pomegranate juice concentrate, thawed (I use a no added-sugar, naturally sweetened brand, and you may substitute Cherry-Pomegranate concentrate, too.)

Pour 3 cups of boiling water into a one-quart measure with pouring spout. Add the tea bag and steep for 10 minutes. Remove the tea bag, add the sugar, stirring until it dissolves. Pour the tea mixture, lemon juice, and thawed juice concentrate into a one-gallon pitcher and stir well. Add cold water to make one gallon of tea. Refrigerate. Serve over ice.

Pineapple-Rum (or Orange) Slush

Blueberry Pomegranate Iced Tea