Tall Glasses of Cool

The house wine of the South, so to speak, is iced tea. It cools and quenches a thirst born of 90-degree days. But the daily rate of consumption that most Texans enjoy would leave most non-Southerners’ nerves jangling. I prefer to dig out my blender and cool off in less caffeinated ways.

Ingredients as simple as crushed ice, fresh fruit and flavorings of honey or vanilla extract create thick, smooth purees to pour into tall glasses and down before the ice melts.

Every summer fruit I’ve tried makes great frosty beverages: melons, peaches, berries, pineapple, coconut, even mango and papaya. If it tastes luscious, it will be even more delicious in a cool drink.

Sun tea made with herbal tea bags is another good iced tea substitute. It’s sweeter than brewed hot water tea. Hibiscus-type herbal teas, or even peppermint leaves straight from the garden, work well if enough is added to a gallon of distilled water. Leave it in the sun long enough to turn the tea a dark amber. I’ve also experimented with sun tea made from other cooking herbs--thyme, rosemary and raspberry leaves.

ROSY LIME SUN-TEA COOLER (IT’S A SNAP; NO-FAT COOKING)

4 cups purified or distilled water

8 hibiscus-flavored tea bags

2 cups apple juice

1/4 cup honey or sugar

1/4 cup lime juice

2 cups sparkling mineral water

Crushed ice or ice cubes

Lime slices

Place purified water and tea bags in covered gallon jar and set in sunny spot 4 hours to steep. Remove and discard tea bags. Stir in apple juice, honey and lime juice. Chill thoroughly. Pour in mineral water. Serve over ice and garnish with lime slices.

8 servings. Each serving:

63 calories; 2 mg sodium; 0 cholesterol; 0 fat; 17 grams carbohydrates; 0 protein; 0.13 gram fiber.

FRESH PIN~A COLADAS (IT’S A SNAP)

1 cup reduced-calorie coconut milk

1 cup nonfat plain yogurt

2 1/2 cups chopped fresh pineapple

1 tablespoon honey or brown sugar

1/2 teaspoon almond extract

1 cup crushed ice

Combine coconut milk, yogurt, pineapple, honey, almond extract and crushed ice in blender and puree at high speed until smooth and frosty.

4 to 6 servings. Each of 6 servings:

94 calories; 31 mg sodium; 1 mg cholesterol; 4 grams fat; 14 grams carbohydrates; 3 grams protein; 0.35 gram fiber.

FRESH PEACH FRAPPE (IT’S A SNAP; NO-FAT COOKING)

1 cup nonfat plain yogurt

1 cup diced fresh peaches

1/2 cup crushed ice

3 tablespoons sugar or to taste

1/8 teaspoon ground nutmeg

Combine yogurt, peaches, ice, sugar and nutmeg in blender and puree at high speed until thick and frosty.

2 servings. Each serving:

160 calories; 80 mg sodium; 2 mg cholesterol; 0 fat; 35 grams carbohydrates; 7 grams protein; 0.55 gram fiber.