Refreshing summer sippers and a grilled veggie recipe

Upgrade your standard iced tea! This Peachy Mint Iced Tea with Lemon is the perfect way to add a light flavor to your regular go-to.

Peachy Mint Iced Tea with Lemon

40 ounces water divided

5 bags black tea

1 medium peach pitted and sliced

1.5 Tbsp honey

1/4 cup fresh spearmint 1 cup lemon juice fresh

1 cup lemon juice freshly squeezed

Clean your preparation area, and rinse fresh herbs and fruits before cutting.

In a saucepan, bring 20 ounces of water to boil then remove from heat. Let tea bags steep for about 4 minutes or until desired strength.

Pour into a pitcher and add honey, remaining 20 ounces of water, peach slices, mint and lemon juice. Place in the refrigerator for at least two hours or until cold.

Serve over ice including some peach slices and mint from the pitcher as garnish.

—mh— This tart, and a little spicy, lemonade is a great way to quench that summer thirst! Perfect for those who find standard lemonade a little too sweet but still want flavor.

Ginger Lemonade

1/2 cup ginger root peeled and roughly chopped

40 ounces water divided

2.5 tablespoons sugar

8 ounces lemon juice

Clean your preparation area and rinse ginger root under cool running water. Slice off any driedout pieces from the ginger root.

In a saucepan, simmer 20 ounces of water with the ginger root and sugar for approximately 10 minutes. Remove from heat to begin to cool.

In a pitcher place the cooling ginger water and add in the remaining 20 ounces of room temperature water and lemon juice. Add in extra ginger slices for garnish.

Place in the refrigerator for at least two hours or until cold.

Serve over ice. Add ginger or lemons for garnish as desired.

This is a refreshing version of a drive-thru classic. With a light flavor and a boost of vitamin C, this is a great option for a summer afternoon sipper.

Raspberry Limeade

44 ounces water divided

1 ounce sugar free raspberry gelatin mix (about 3 tablespoons)

4 ounces lime juice

1 tablespoon agave syrup

1/2 cup raspberries crushed

Clean your preparation area, and rinse fresh herbs and fruits before cutting.

In a pitcher mix water and raspberry gelatin mix until combined. Add in lime juice, agave syrup, and raspberries.

Place in the refrigerator for at least 2 hours or until cold.

Serve over ice with some raspberries from the pitcher. Add lime slices as garnish if desired.

—mh— One activity we love to do is grill and lucky for us, barbecue season is in full swing.

Now all you need is a delicious recipe to put on the grill to enjoy the beautiful outdoors. Check out this barbecue/grilling recipe.

Rosemary Vegetable Skewers

1/2 pint cherry tomatoes rinsed

1 squash rinsed and sliced into 1/4 to 1/2 inch rounds

1 zucchini rinsed and sliced into 1/4 to 1/2 inch rounds

1 orange bell pepper rinsed and sliced into 3/4 inch squares

4-ounce mushrooms rinsed and wiped clean

1 tablespoon olive oil

1 lemon, lemon juice and zest

1 tablespoon fresh rosemary chopped

Soak wooden skewers in water for 20 minutes.

Combine olive oil, lemon zest and juice, and rosemary. Set aside.

Heat oven broiler to high.

Remove wooden skewers from water and begin to alternate threading tomatoes, squash, zucchini, bell pepper, and mushroom.

Place vegetable skewers on rimmed baking sheet and brush with lemon-herb oil.

Place under broiler 5 minutes. Remove and carefully flip skewers (they will be hot). Place back in oven and broil another 5-7 minutes. NOTE: Carefully watch vegetables under broiler to avoid burning.