Cold Drink

No matter how fanatical you are about straining the milk, some sediment will settle as it sits. Shake or stir before using.

You'll just love this Sumptuous Berry Shake, a CARNATION BREAKFAST ESSENTIALS® reader-submitted recipe from Marta R., New York, NY. Try it today!

Greet the day with this tangy creation, adding a soft drink twist to your favorite flavors. Become a morning person with this Sunrise Smoothie recipe.

On triple-digit summer days when I have expelled more sweat from my body than I think is possible, replenishing fluids is part of my job. (We can't forget that the health of farmers and farmworkers is a key part of sustainable agriculture.) Although I prefer water, sometimes its zero-calorie refreshment is not quite enough. When I need some sweetness and effervescence, I turn to this homemade soda recipe. It is healthier than commercial soda (economically, environmentally, and biologically) and is a nice treat that reenergizes me for more work. --Nikiko

Sherry is an "It" cocktail ingredient, with enough heft to build a drink around but still relatively low in alcohol.

The ginger "bug," which jump-starts the fermentation, specifically uses organic ginger because it's rich in microbes. You'll have extra bug; use it to make more grape soda, or try 4 cups fresh unpasteurized apple juice in place of grape.

Persimmons are one of the hallmarks of fall. From the time the temperature drops until the holidays, persimmons start making their way to the local farmers' market. The waiting game can be almost unbearable, but once they are finally ripe, the reward justifies the wait. My favorite thing to do with persimmons is to press the ultra-ripe fruit through a fine-mesh strainer, discard the skin and seeds, and shake the resulting pulp into my fall Margaritas.

Ginger and green tea have each been credited with multiple health benefits. Here they come together deliciously in a refreshing summer drink.

On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

Real fruit instead of sugary juices or mixes cuts the cals in this sparkling sip. Tastes better, too.

Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it can also be a drinkable dessert, especially on warm summer days. I once had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and instead the cook used small clementines from down the valley. Served before a communal platter of Berber Barley Couscous with Vegetables, the drink seemed closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.

Spiced tea and sweetened condensed milk are the keys here.

The name egg cream is misleading—in actuality, the soda fountain classic contains no eggs and no cream. The three winning elements are milk, flavored syrup, and seltzer. For an icy beverage like top soda jerks used to craft, it's best to frost glasses in the freezer.