There’s nothing quite like a refreshingly tasty beverage to drink on a warm summer day. This one is easy-to-make, kid-friendly and delicious! For a stronger cherry flavor, increase the cherry juice to 2 cups and decrease the ginger ale to 2 cups.

1/4 cup fresh mint leaves
1 cup cherry juice
1/4 cup lime juice
3 cups ginger ale
Halved cherries and lime wedges, for garnish (optional)

Divide the mint leaves among 4 glasses. Mash the mint with the back of a wooden spoon. Let stand for 10 minutes.

In a large pitcher, add the cherry and lime juices. Stir. Add the ginger ale. Fill the glasses with ice and divide the mixture among the 4 glasses. Garnish with fruit. (optional)

Yields 4 servings.

Put the lime in the coconut and let your ice cream maker blend it all up!  Creamy and smooth, coconut lime ice cream is, in a word, delicious.

2 cups unsweetened coconut milk
1 cup half and half
1/4 cup lime juice
1 cup cream of coconut (such as Coco Lopez)
1 teaspoon vanilla

In a medium bowl, whisk together all ingredients until well mixed. Pour mixture into an ice cream machine and follow maker’s instructions.

Yields 1 quart.

1 envelope unflavored gelatin
2 tablespoons lime juice
1 1/2 cups heavy cream
1 1/2 cups half and half
1/2 cup sugar
2 teaspoons vanilla

Lightly oil 4 6-ounce ramekins. Set aside.

In a small bowl, sprinkle gelatin over 2 tablespoons of lime juice. Let stand for about 1 minute until softened. Do not stir.

In a heavy saucepan, combine the heavy cream, half and half and sugar. Bring to a boil, stirring constantly until sugar dissolves. Remove pan from heat. Stir 1 cup of the cream mixture into the gelatin mixture, then stir cream and gelatin mixture back into the reserved cream. Stir in vanilla.

Divide mixture among the 4 greased ramekins. Refrigerate, covered, for at least 4 hours or until set.

Yields 4 servings.

1 pound chicken breast, cooked and sliced
1 cup long-grain rice
2 cups chicken broth
1 carrot, sliced
1 cup frozen broccoli
1 cup fresh cilantro
4 ounces light cream cheese
1/4 cup light sour cream
2 tablespoon lime juice
1 clove garlic
Salt, to taste

Using a rice cooker, add the rice and chicken broth. If your rice cooker has a steamer basket, add the carrot and broccoli. (If not, cook vegetables in a simmering pot of water until tender) Cook rice and vegetables according to rice cooker’s instructions.

Using a food processor, blend the cilantro, cream cheese, sour cream, garlic and lime juice until smooth. Season with salt.

Once the rice and vegetables are done cooking, divide into individual bowls. Top with the cilantro-lime dressing and cooked chicken.

Yields 2 servings.

2 California avocados
Juice of 1 lime
1/2 teaspoon vanilla
1/3 cup agave nectar
8 ounces cream cheese
1 3/4 cup heavy cream
4 tablespoons honey

Using a food processor, puree the avocado flesh, lime juice, vanilla and agave nectar together until smooth. Set aside.

In a large bowl, combine 2 tablespoons of the heavy cream and cream cheese together until smooth. Add the avocado mixture; stir until well combined. Set aside

In a medium bowl, beat together the remaining heavy cream until soft peaks form. Gently fold the whipped cream into the avocado mixture.

Divide mousse into 4 individual serving glasses or bowls. Cover and chill for at least 4 hours. Top with a tablespoon of honey before serving.

Yields 4 servings.

Sweet Potato Fries:
6 sweet potatoes, peeled and cut into 1/2-inch-wide strips
3 tablespoons olive oil
1 teaspoon kosher salt

Honey-Chili-Lime Dipping Sauce:
3 tablespoons honey
1 teaspoon chili powder
2 tablespoons cilantro, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lime juice

Sweet Potato Fries:
Preheat oven to 425 degrees. Line a baking sheet with foil.

In a plastic bag, combine the fries, oil and salt. Close and shake until fries are evenly coated. Place coated fries onto lined baking sheet and bake for 30 minutes, turning every 10 minutes.

Honey-Chili-Lime Dipping Sauce:
In a medium bowl, whisk together all the ingredients until emulsified.

Yields about 5 servings.

Mango Mojito Mocktail
4 cups ginger ale
4 cups mango nectar
1/3 cup lime juice
16 mint leaves
Ice

Place 4 mint leaves in the bottom of each glass; muddle with a spoon. Add ice. In a large pitcher, mix together the mango nectar and lime juice. Add the ginger ale right before serving. Pour into tall glasses filled with ice.

Yields 8 servings.

Sparkling Cranberry-Ginger Mocktail
4 cups cranberry juice
1 cup orange juice
3 cups ginger ale
Ice

In a large pitcher, mix together the cranberry juice and lime juice. Add the ginger ale right before serving. Pour into tall glasses filled with ice.

Yields 8 servings.

Mango Pineapple Mocktail
2 cups pineapple juice
2 cups mango nectar
4 cups lime flavored sparkling water
1 teaspoon vanilla extract
Ice
Pineapple, cut into wedges

Right before serving,  mix together the pineapple juice, mango nectar, lime flavored sparkling water and vanilla in a large pitcher. Pour into tall glasses filled with ice. Garnish with pineapple wedges.

Yields 8 servings.

Sparkling Cranberry Cider
4 cups cranberry juice
4 cups Martinelli’s sparkling apple cider
Ice
Whole cranberries

In a large pitcher, mix together the cranberry juice and sparkling apple cider right before serving. Pour into tall glasses filled with ice. Garnish with cranberries.

Yields 8 servings.

Bite-sized cheesecakes with a touch of white chocolate and lime. Simple & delicious. If you don’t have any ricotta cheese on-hand, substitute it with another 8-ounce package of cream cheese.

2 cups shortbread cookies
1/3 cup slivered almonds (or pine nuts)
1/4 cup salted sweet cream butter, melted
1 cup ricotta cheese
8 ounces cream cheese, softened
6 ounces high-quality white chocolate
1 1/2 cups confectioner’s sugar
2 teaspoons vanilla
2 eggs
2 tablespoons lime juice

Preheat oven to 375 degrees. Line 12 muffin cups.

Pulse the shortbread cookies, almonds and butter in a food processor until crumbly. Spoon tablespoons of the mixture into lined muffin cups, pressing firmly into the bottom. Chill until set.

In a small bowl add the white chocolate. Heat for 20 seconds in the microwave, with the power set to half. Stir with a fork, then cook for another 20 seconds. Make sure to keep the microwave’s power set to 50 (or medium), as white chocolate can easily burn. White chocolate will also hold it’s shape when melted, so make sure to stir it before putting it back in the microwave as may already be melted. Let cool slightly.

In a large bowl, beat the cream cheese, ricotta cheese, sugar and melted white chocolate together until smooth. Stir in the vanilla and lime juice. Beat in the eggs, one at a time. Spoon the mixture into prepared muffin cups.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cheesecake bites cool on a wire rack, at least 5 minutes. Chill at least 2 hours before serving.

Yields 12 mini cheesecakes.