With summer almost here, I thought I'd share some of my family's drink recipes to keep you cool this season.

When making cold drinks, it's preferable to make a sugary syrup, as it dissolves better than granulated sugar. I will include the instructions in the recipes that call for the sugar syrup.

A GINGER ALE WITH FRUIT JUICES

Ingredients:

1 1/2 cups grapefruit juice

1 cup orange juice

1 quart ginger ale

1 cup sugar syrup (cool)

How to make sugar syrup: Combine 1 cup of sugar and 1 cup of water in a saucepan. Let it boil for about 7 minutes and do not stir. This makes 1 cup. Put it in a jar and keep refrigerated.

When you are ready to serve, combine the fruit juices and sugar syrup. Pour over ice in tall glasses, then add ginger ale.

Yield: 8 to 10 servings

LEMONADE

Ingredients:

Grated rind of 2 lemons

1 cup lemon juice

4 cups water

1 cup sugar syrup

How to make sugar syrup: Combine 1 cup of sugar and 1 cup of water in a saucepan. Let it boil for about 7 minutes and do not stir. This yields 1 cup. Then, just put it in a jar and keep refrigerated.

Combine sugar syrup and lemon rind in saucepan over low heat for about 7 minutes; cool.

Add lemon juice and 4 cups of water.

Pour over ice in pitcher or tall glasses.

Variations: Add bruised mint leaves to pitcher before adding lemonade, garnish with sprig of mint.

For raspberry lemonade, add 1 pint crushed raspberries to boiled sugar water mixture then strain. Add lemon juice and proceed with recipe.

Yield: 6 to 8 servings

RHUBARB COOLER, SPICED

Ingredients:

2 lbs. rhubarb

3 cups water

1-inch stick cinnamon

4 whole cloves

1/8 tsp. mace

2 tbsp. lemon juice

1/2 cup orange juice

1 pt. ginger ale

1 cup sugar syrup

How to make sugar syrup: Combine 1 cup of sugar and 1 cup of water in a saucepan. Let it boil for about 7 minutes and do not stir. This yields 1 cup. Then, just put it in a jar and keep refrigerated.

Cut rhubarb in small pieces; do not peel.

Add water and spices; simmer over low heat until tender; drain.

Add cooled sugar syrup and fruit juices; chill. To make sugar syrup, combine 1 cup of sugar and 1 cup of water in a saucepan. Let it boil for about 7 minutes and do not stir. Then, just put it in a jar and keep refrigerated. Yield: 1 cup

Pour over ice in pitcher or tall glasses and add ginger ale. You can garnish with sprigs of mint.

Yield: 8 servings

A MINT JULEP WITH PINEAPPLE

Ingredients:

6 sprigs fresh mint

3/4 cup sugar

3/4 cup lemon juice

3 cups pineapple juice, unsweetened

3 cups ginger ale

Wash mint leaves, then bruise with a spoon.

Cover mint leaves with sugar.

Add lemon juice and let it stand about 15 minutes.

Add pineapple juice.

Pour into pitcher over ice and then add the ginger ale.

Garnish with sprigs of mint.

Yield: 8 servings