Low-fat summer classics - includes recipes and related articles

Sunset, July, 1996 by Linda Lau Anusasananan, Andrew Baker, Christine Weber Hale, Elaine Johnson, Kimberly Roth

Berry Pink Lemonade

Prep time: About 15 minutes, plus chilling time

Makes: About 2 quarts; 6 to 8 servings

3/4 cup sugar 1 cup fresh lemon juice 1 cup fresh or frozen raspberries Ice cubes Thin lemon slices

1. Mix sugar, 6 cups cold water, and lemon Nice until sugar is dissolved.

2. Whirl raspberries in a blender until pureed. Press puree through a fine wire strainer over a bowl; discard seeds. Pour puree into the lemonade.

3. Cover and chill lemonade until cold, at least 1 hour or up to 1 day. Stir, and pour into glasses or a pitcher. Add ice to taste. Garnish with lemon slices if desired.

Per serving: 88 cal., 1% (0.9 cal.) from fat; 0.2 g protein; 0.1 g fat; 23 g carbo.; 0.5 mg sodium; 0 mg chol.

Iced Green Tea

Prep and cook time: About 10 minutes, plus chilling time

Makes: 2 quarts, 6 to 8 servings

3 tablespoons green tea leaves

3 tablespoons coarsely chopped fresh mint, plus sprigs

Ice cubes

1 to 2 tablespoons sugar

1. In a bowl, combine tea, chopped mint, and 1 quart boiling water; let brew 5 to 7 minutes. Pour through a fine wire strainer over a bowl; discard leaves. Add 1 quart cold water to hot tea. Cool, cover, and chill until cold, at least 2 hours or up to 2 days.

2. Pour tea into glasses or a pitcher Add ice and sugar to taste. Garnish with mint sprigs.

Per serving: 7.2 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 1.9 g carbo.; 2.7 mg sodium; 0 mg chol.

To make your own frozen fruit chunks for margaritas

For quick freezing, cut fruit into 1/2-inch chunks. Line a 10- by 15-inch pan with plastic wrap. Arrange fruit chunks on wrap in a single layer; cover securely with additional plastic wrap. Freeze until firm, 1 to 2 hours. Use, or freeze airtight for longer storage.

Watermelon Margaritas

Prep time: About 10 minutes

Notes: These margaritas contain most of the traditional ingredients: lime juice, orange-flavor liqueur, and, of course, tequila. But frozen fruit chunks substitute for ice, adding flavor rather than water.

Makes: About 3 1/2 cups, 4 servings

1/2 cup fresh-squeezed lime juice 1 tablespoon sugar 1/2 cup tequila 2 tablespoons orange-flavor liqueur 4 cups frozen seedless watermelon chunks Coarse salt Lime wedges

1. In a blender, combine lime juice, sugar, tequila, and orange liqueur. Turn on highest speed; gradually drop watermelon chunks through opening in lid, whirling until slushy.

2. Place coarse salt on a small plate. Rub rims of glasses with lime wedges to moisten. Dip rims in salt and turn to coat evenly. Serve margaritas in salt-rimmed glasses.

Per serving: 166 cal., 3.8% (6.3 cal.) from fat; 1.1 g protein; 0.7 g fat (0 g sat.); 20 g carbo.; 3.5 mg sodium; 0 mg chol.

Cantaloupe-Orange Margaritas

Prep time: About 10 minutes

Makes: About 3 1/2 cups, 4 servings

1/2 cup fresh-squeezed lime juice 1 cup orange juice 1 tablespoon sugar 1/2 cup tequila 2 tablespoons orange-flavor liqueur 3 cups frozen cantaloupe chunks Coarse salt Lime wedges

1. In a blender, combine lime juice, orange juice, sugar, tequila, and orange-flavor liqueur. Turn on highest speed; gradually drop cantaloupe chunks through opening in lid, whirling until slushy.