photos by Jeff Harbin, Life of Riley Photography

Drinks & Sweets

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A summer shin-dig isn’t complete without chilled fruity drinks and sweet treats from the ice box. Simplicity is key, which means you’re only going to need a handful of pantry ingredients, a variety of fresh fruits, and a few minutes in the kitchen to prepare something refreshing. Whether for your poolside guests or the neighborhood kids, everyone gets a treat.

Wilma’s Apple Crisp
6 Granny Smith apples, coarsely chopped
3 tablespoons sugar
1 teaspoon cinnamon
½ cup raisins
1½ cups flour
¾ cup brown sugar
¾ cup quick-cooking oats
½ cup melted butter (one stick)
Vanilla ice cream

Preheat oven to 350 degrees and spray four ramekins with non-stick cooking spray.

Coarsely chop the apples and toss them in a medium bowl with the sugar, cinnamon and raisins. Evenly distribute the mixture between the ramekins.

In a separate bowl, mix the flour, brown sugar, and oats together with the melted butter. Spread over the apples evenly like a crust. Bake for 30 minutes, or until the oat crust is golden brown. Top with a scoop of vanilla ice cream and serve immediately.

Blueberry Banana Pops
4 ripe bananas
1½ cups of plain Greek yogurt
3 tablespoons sugar
Juice and zest of one small lemon (or half of a large lemon)
1 cup blueberries, coarsely chopped

In a food processor, puree bananas with yogurt, sugar, lemon zest and juice. Pour pureed mixture into a bowl and fold in the chopped blueberries. Mix only to combine.

Pour mixture evenly into 10 5-ounce paper cups. Insert a wooden craft stick, stabilizing it with a cupcake wrapper. Freeze at least four hours.

Ginger Lemonade
3 cups fresh lemon juice (about 20 lemons)
2 cups sugar
12 ounces peeled, fresh ginger cut into ¼-inch pieces
12 cups chilled water

Place sliced ginger in a pan with 1/3 cup sugar and 3 cups water. Stir until sugar dissolves. Bring to a boil. Cover and remove from heat. Steep syrup for 30 minutes; strain. Mix syrup with remaining ingredients. Serve over ice.

Watermelon Spritzer
3-pound seedless watermelon
1 cup tequila
½ cup triple sec
1/3 to ½ cup fresh lime juice
Lemon-lime soda
1 batch spiked watermelon balls
Ice

In a one-gallon pitcher, combine the tequila, triple sec and lime juice. Top off with lemon-lime soda. Serve cold over ice with frozen spiked watermelon balls. Garnish with lime slices.

For spiked watermelon balls: Cut the watermelon in half. Scoop out watermelon with a melon baller. Place balls in large bowl and douse with tequila. Place bowl in freezer and for 4 hours or overnight.