Minted Hibiscus and Raspberry 

What you need: 

  • 8 cups water
  • 3 cups raspberries
  • 1/4 cup coarsely chopped fresh mint, plus leaves for garnish
  • 6 hibiscus tea bags or 6 Tbs. hibiscus flowers
  • 3/4 cup sugar
  • 2 cups silver tequila
  • 1/2 cup Grand Marnier
  • 1/2 cup fresh lime juice
  • Ice as needed

Directions: 

In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.
Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.

Pour into ice-filled glasses. Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.

 Pomegranate Mojito

What you need: 

  • 1 cup (1 oz./30 g) fresh mint leaves, plus more for garnish
  • 1/2 cup (3 1/2 oz./105 g) sugar
  • 1 3/4 cups (14 fl. oz./430 ml) light rum
  • 1 1/4 cups (10 fl. oz./310 ml) fresh lime juice
  • 1/2 cup (4 fl. oz./125 ml) pomegranate juice
  • 2 1/2 cups (20 fl. oz./625 ml) sparkling water, chilled
  • 1/2 cup (2 oz./60 g) pomegranate seeds

Directions: 

Add the mint leaves and sugar to a large pitcher. Using a muddler or wooden spoon, muddle the mint until it is lightly crushed and aromatic. Add the rum and lime juice and stir until the sugar is dissolved. Add the pomegranate juice and sparkling water and stir gently to combine. Pour into glasses filled with ice and serve immediately. Serves 8

Summer Rose Sangria 

What you need:

  • 1 bottle (24 fl. oz./750 ml) Provençal rosé wine
  • 1 1/2 cups (10 fl. oz./310 ml) white cranberry juice
  • 1 pint (8 oz./250 g) raspberries
  • 1 pint (8 oz./250 g) blackberries, or 2 cups (12 oz./375 g) pitted cherries
  • 1 nectarine, pitted and thinly sliced
  • 1 white or yellow peach, pitted and thinly sliced
  • Ice cubes

Directions: 

In a pitcher, combine the rosé, cranberry juice, raspberries, blackberries, nectarine, and peach. Stir well. Refrigerate until the sangria is chilled and the flavors have blended, about 2 hours.

When ready to serve, fill 6 to 8 glasses with ice. Divide the sangria among the glasses and serve. Serves 6 to 8.