3 refreshing iced drinks to beat the heat

How do you like your favourite hot drinks? Ice cold! Here's how to whip them up in a flash to keep cool this summer.

Raspberries are sweet-tart, so they are a good foil for tea in this popular variation of homemade iced tea, a rare treat for a reasonable price.

Makes four litres (16 cups) or about 16 servings

• 4 L (16 c) water
• 375 ml (1 1/2 c) sugar
• 1 package (315 g/10 oz) frozen unsweetened raspberries
• 10 individual tea bags
• 50 ml (1/4 c) lemon juice

Instructions:

1. In a large, nonreactive pot or Dutch oven over moderately high heat, combine the water and sugar; bring the mixture to a boil. Remove the pot from the heat and stir until the sugar has completely dissolved.
2. Add the raspberries, tea bags and lemon juice to the pot. Cover the pot and steep the tea for three minutes. Set a large sieve over a heatproof pitcher.
3. Pour the tea mixture through, straining and discarding the solids. Place the pitcher in the refrigerator until the tea is completely chilled. Serve the tea over ice.

A gourmet-style coffee concoction that you can whip up for pennies without leaving home or standing in line.

Makes two servings

• 250 ml (1 c) half-and-half
• 250 ml (1 c) 2% milk
• 45 ml (3 tbsp) plus 10 ml (2 tsp) caramel sauce
• 10 ml (2 tsp) instant espresso powder
• 8 to 10 ice cubes
• 60 ml (4 tbsp) whipped cream (fresh or canned)

Instructions:
1. In the bowl of a food processor or blender, combine the half-and-half, milk, 45 millilitres (three tablespoons) of the caramel sauce, espresso powder and ice cubes. Cover and whirl until the mixture is smooth.
2. Pour the cappuccino into two chilled glasses. Top with whipped cream and drizzle with the remaining 10 millilitres (two teaspoons) of caramel sauce. Serve immediately.

Ah, iced coffee without diluted flavour — because you freeze the coffee itself. This chilly delight will take the heat out of summer without making a hole in your purse or requiring a trip to a coffee emporium.

Makes about two litres (eight cups) or about 12 servings

• 750 ml (3 c) hot strong brewed coffee
• 250 to 500 g (1/2 to 1 c) sugar
• 1 L (4 c) milk
• 500 ml (2 c) half-and-half
• 7 ml (1 1/2 tsp) vanilla extract

Instructions:
1. In a freezer-safe bowl, combine the coffee and the amount of sugar desired. Stir until the sugar has completely dissolved. Cover the bowl and refrigerate until the coffee mixture is thoroughly chilled. Stir in the milk, half-and-half and vanilla. Re-cover the bowl and place in the freezer until the coffee mixture is solid.
2. Transfer the bowl from the freezer to the refrigerator several hours before serving. Using a mallet, break up the coffee mixture. Transfer the mixture to the bowl of a food processor or blender, and whirl until the coffee mixture is slushy. Serve immediately.

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