Tropical Berry Iced Tea

• 2 cups water brought to the boil and heat turned off
• 2 Numi Berry Black Raspberry Darjeeling tea bags steeped in the hot water
• 2 tablespoons organic agave nectar*, or to taste
• 4 cups pineapple juice, chilled
• 2 cups mango nectar
• chilled Mint sprigs

Let the tea bags stand in the hot water for 10 minutes or until desired strength; remove bags, pour tea into ice cub trays and freeze. In a pitcher, combine pineapple juice and mango nectar. Add tea ice cubes. Garnish with mint sprigs.

Makes 2 quarts

* Agave nectar or syrup is a natural fructose sweetener extracted from the agave cactus plant. Because it’s sweeter than cane sugar, less is needed in recipes. Use 1/3 cup of agave syrup for every 1 cup of sugar. Agave nectar is available in health food stores and most supermarkets. It dissolves easily in cold liquids and doesn’t crystallize.  Due to its fructose content, agave syrup is notable in that its glycemic index and glycemic load are lower than other natural sweeteners.

Peach Iced Tea

• 4 cups cold water brought to the boil and heat turned off
• 4 Republic of Tea Ginger Peach tea bags steeped in the hot water
• 2 cups peach nectar, chilled
• 1 tablespoon fresh lemon juice
• 2 tablespoons organic agave nectar, or to taste
• 4 peach wedges

Let the tea bags steep in the hot water for 10 minutes or until desired strength; remove bags and chill tea. In a pitcher, combine the tea, peach nectar, lemon juice and agave syrup. Pour into ice-filled glasses, and garnish each glass with a peach slice.

Makes 4 servings

Garden Vegetable Gazpacho with Spicy Tomato Ice

• 3 cups homemade tomato juice or purchased organic tomato juice, plus more if needed
• 2 to 3 generous dashes of Tabasco
• 4 red ripe, juicy tomatoes, preferably organic Beefsteak
• 1 cucumber, peeled seeded, and cut into ¼-inch dice
• 1 small sweet or white onion, cut into ¼-inch dice
• 1 green bell pepper, seeded and cut into ¼-inch dice
• 1 red bell pepper, seeded and cut into ¼-inch dice
• 2 peeled garlic cloves
• 2 tablespoons fresh lime juice
• 1/8 cup extra-virgin olive oil
• Sea salt and freshly milled black pepper to taste
• 1 small green or yellow zucchini, cut into ¼-inch dice
• 1 medium celery stalk, cut into ¼-inch dice

To make tomato ice, pour 1-1/2 cups of tomato juice and Tabasco into a freeze-proof 8”x8” square pan and freeze until solid.

To make gazpacho, combine tomatoes, cucumber, onion and peppers in a large bowl.  Remove about ¼ of the vegetables and place in a blender along with garlic, lime juice, olive oil and ¾ cup of remaining tomato juice. Puree until smooth.

Add the puree to the bowl of diced vegetables, adding more tomato juice to thin, if necessary. Season with salt and pepper. Chill the soup for at least 2 hours before serving. Divide the gazpacho among chilled serving bowls. Dip bottom of tomato ice pan in warm water until ice is loose, and remove.  Crack into pieces and garnish each bowl with a piece of ice and diced zucchini and celery.

Makes 4 to 6 servings.

Strawberry Soup with Prosecco and Pound Cake Croutons

• 2 pounds fresh strawberries (about 6 cups), washed and hulled
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1/8 to 1/4 cup agave nectar
• 1 to 1-3/4 cups chilled Prosecco or sparkling wine of your choice (Drink the rest!)
• 1 cup sliced strawberries
• 1 cup cubed homemade or purchased pound cake
• Mint sprigs

Place berries, water, lemon juice and agave nectar in a blender or food processor. (You may have to blend in batches.) Puree until smooth and taste for sweetness, adding more agave if necessary. Pour the soup base into a pitcher and chill for at least 2 hours.

Just before ready to serve, stir in the Prosecco or sparkling wine adding more wine to thin, if necessary. Pour the soup into chilled soup bowls, and garnish each serving with sliced strawberries, croutons and a mint sprig.

Makes 4 to 6 servings