Five summer drinks to make at home – including iced coffee for 50p ...Middle East

As the days get longer and the sun gets hotter there’s nothing like a refreshing, ice-clinking drink to beat the heat. But with even an iced coffee costing £4 or more, summer drinks can be a costly habit.

From a simple iced coffee to power you through the afternoon to garden-party floral spritzes, these are my five favourite summer sips to make at home – guaranteed to keep things cool, while saving you a small fortune.

An iced latte is super-easy and far cheaper to make at home than buy from a coffee bar – this one works out to about 50p per glass. And it’s endlessly adaptable so you can make it exactly as you like without having to queue round the block or part with a fiver for the privilege. You’ll need strong black for the base and plenty of ice but no specialist equipment.

Make the coffee using your preferred method – I like to use a basic stove-top moka pot but if you’re using an espresso machine, pour a double shot (assuming 40ml as a standard single) and for a pod machine, you’ll need to dispense two pods so the coffee is strong enough to cut through the milk. Make sure to sweeten the coffee while it’s hot so the sugar dissolves easily otherwise, choose one of the many flavoured coffee syrups available or make your own (see bartender’s tip, below).

Making an iced latte at home is much cheaper than bought in a cafe (Photo: Catherine Falls/Getty)

Serves 1

Ingredients:

80ml espresso or other strong black coffee

2 tsp caster sugar or sugar syrup

120ml milk of choice

Method: Fill a tall glass to the brim with ice – any type of ice is fine but large cubes are recommended as they melt more slowly minimising the dilution.

Sweeten the warm coffee and pour it over the ice. Quickly top up with the milk, then stir and serve.

If you fancy a frappe, place the ingredients in a blender goblet and whizz to a slush before pouring into the glass.

Watermelon fuego

A quenching frozen margarita spin that’s set to take the crown from the fashionable picante. I like to use the Mexican spice blend Tajin for the rim, but salt mixed with a little chilli powder works nicely too. There are plenty of options for the garnish – if you like it extra-fiery, scatter over a few slices of chilli.

Alternatively, thread a thin slice of watermelon onto a cocktail stick and balance on the rim or add a slice of fresh or frozen lime. I’m also a fan of the zesty dehydrated citrus slices from Mixologist’s Garden, which will add a touch of magic to a straight-up vodka and soda or gin and tonic, too. Serve in a wide-bowled, stemmed glass such as a margarita coupe or gin goblet.

Serves 1

Ingredients:

Method: Remove any visible seeds from the watermelon, then lay the cubes on a parchment-lined tray. Freeze for 4 hours or overnight.

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Cut a small wedge from the lime and squeeze the rest of the juice into a blender goblet.

Run the lime wedge along the rim of your serving glass. Sprinkle the Tajin or spiced salt onto a saucer, then dip the rim of the glass into the seasoning, rotating the glass to evenly coat the edge.

Add the frozen watermelon to the blender along with the chilli, tequila and orange liqueur. Whizz until slushy, then pour into the prepared glass. Garnish and serve.

A spritz offers the perfect pre-dinner sundowner and is classically served for aperitivo with a nibble or two on the side. While the famous spritz made with Aperol is still the most popular, there are many other variations to try. This version uses elderflower cordial for a lower-alcohol option, but can be swapped with an elderflower liqueur such as St Germain. Serve in an oversized stemmed wine glass with plenty of ice.

An elderflower spritz is the perfect pre-dinner sundowner (Photo: Elena Rui/Getty)

Serves 1

Ingredients:

Fresh mint sprig

25ml elderflower cordial

150ml prosecco

50ml soda water

Method: Place the mint in the palm of your hand and clap it together a few times to lightly bruise the leaves. Place in an ice-filled glass.

Pour in the cordial followed by the prosecco, and finally a splash of soda water.

Strawberry G&T

While you may argue that a classic gin and tonic needs no improvement, it does lend itself brilliantly to a summer twist. This version, made with a puree of sweet and juicy fresh strawberries, is a delicious way to raise the bar just that bit higher.

All berries work well with a gin and tonic, including raspberries and blueberries, and a puree made from fresh summer peaches also works spectacularly here. Serve in a large, tall glass or gin goblet.

Serves 2

Ingredients:

150g strawberries

2 tbsp caster sugar

80ml gin

1 baby cucumber, thinly sliced

300ml tonic water

Method: Thinly slice two of the strawberries. Hull and halve the rest of the strawberries and place in a blender goblet along with the sugar. Whizz until smooth then pass through a fine sieve, discarding the pulp.

Divide the strawberry syrup and gin between two large glasses. Stack the glasses with ice, slipping the cucumber and strawberry slices between the cubes. Top up with the tonic.

Iced Chai

While chai tea bags are readily available, you’ll get much better results from steeping your own spiced tea. Buying the necessary ingredients may seem like a bit of an investment, but once you hit on the perfect balance of flavours for your tastebuds, you’ll find yourself making batches by the bucket load. The tea mix can be scaled up to make bigger batches, which can be kept in the fridge for up to 24 hours.

Stick to whole spices and avoid using ground which will give the chai a powdery texture. Delicious with all types of milk, including plant-based or simply add cool water, if you prefer black.

Serves 2

Ingredients:

2 slices fresh root ginger

4 cardamom pods, cracked

1 small cinnamon stick, halved

2 cloves

2 black tea bags

200ml milk of choice

2 – 4 tsp sugar syrup or clear honey

Method: Place the ginger, cardamom, cinnamon and cloves in a small saucepan. Bring to a gentle boil, then reduce heat and simmer for 5-7 minutes so the spices infuse and release their flavours.

Remove the saucepan from the heat, add the tea bags and leave to steep for 5 minutes. Lift out the teabags and set the tea aside to cool. Chill until ready to serve.

Fill two glasses with ice and pour in the tea. Top up with milk or water and sweeten to taste.

Bartender’s tip:

For recipes that call for a simple sugar syrup, don’t bother wasting cash on a shop-bought bottle: it’s easy to make your own as and when you need it – just stir together equal quantities of sugar and warm water, stirring until the sugar dissolves, then leave to cool.

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