Mark Diacono's recipes for non-alcoholic summer drinks

When the sun is high and the temperature rises, these are the perfect refreshing, non-alcoholic drinks to keep you cool.

Cucumber Mojito

Make it just before serving, as it should be cooler than Mae West after a few gins. Although you can use bottled lime juice in other beverages, the oils from the fresh lime peels are essential for mojitos of all kinds.

Preparation 5 minMakes about 800ml

< p class="dcr-3jlghf">½ cucumber, peeled and diced4 limes, halved and squeezed, spent skins reserved50g caster sugar500ml coconut water1 generous handful mint leaves

In a large pitcher, use an immersion blender to reduce the cucumber, lime juice and sugar to a juice, then stir in the coconut water . Divide the lime peels and mint among four glasses, then use a wooden spoon to muddle (i.e. enthusiastically cheer) the flavors and smell of the two. Add a good handful of crushed ice to each glass, fill with cucumber and coconut water and serve. a combination, but I promise you the bitterness of the tonic makes everything straighten up. These amounts are way too much spicy sugar, but you need a certain amount to grind it well, it keeps indefinitely, and it's amazing on hot buttered toast.

Preparation 10 minMakes Approx 900ml, undiluted

8 cardamom pods, seeds only1 generous blade mace5 Sichuan peppercorns8 tbsp white caster sugar2 tbsp sea ​​salt½ watermelon, straight from the fridgeJuice of 1 red grapefruit4 tbsp fresh lime juice (from about 2 limes – keep the skins on)Tonic water, to top

Put the spices and sugar in a spice or coffee grinder and grind to fairly fine dust. Mix with the salt and scatter a little in a saucer.

Put the flesh of the watermelon in a blender and blend it. Pass through a sieve into a carafe, using a spoon to encourage the passage of the juice, then stir in the grapefruit and lime juice.

Strain a piece of lime around from the rim of each glass, then dip the rim in the spiced sugar. Half fill the glass with watermelon juice, then dilute with tonic water to taste.

Nectarine and Earl Gray Iced Tea

The sweetness of fruit and the sweetness of floral tea pair beautifully, but also try it with a generous splash of lime juice and/or sweeten it with sparkling water. The syrup will keep for a week and the tea will lose its shine after a few days, so keep them separate if you're not using them all immediately.

Preparation 20 minChill 1 hrMake approximately 1.2 litres

3 bags of Earl Gray tea4 ripe nectarines, halved, pitted and coarsely chopped230g granulated sugar Sparkling water, to dilute (optional)

Put the tea bags in a carafe, pour 800ml of boiling water, steep for five minutes, then remove and discard the tea bags.

In a medium saucepan, bring the nectarines, sugar and 100ml of water to a boil, stirring to dissolve the sugar. Cook for about 15 minutes, until tender, then blend (an immersion blender is ideal) gently. Stir syrup into tea carafe, let cool then refrigerate.

Serve in tall glasses with plenty of ice, diluted with sparkling water, if preferred.

Kiwi and Tarragon Lemonade

The bright, bold sweetness and sharpness of kiwifruit pairs perfectly with the sweet anise of tarragon and the tartness of lemon . Lemon thyme instead of tarragon is a great variation.

Preparation 15 min Makes about 1 liter when diluted

250g sugar20g tarragon leaves6 lemons, zest cut into strips, then squeezed6 ripe kiwi fruit, peeled and finely choppedSparkling water, to dilute

Place the sugar in a medium bowl, add 250ml boiling water and stir until dissolved. Add the tarragon and lemon zest, steep for 10 minutes, or longer if you prefer a stronger taste, then remove and discard the tarragon and zest.

Use a stirrer to combine the kiwi and lemon juice, then stir in the tarragon syrup. Dilute to taste with three or four parts sparkling water.

Raspberry and Lemon Thyme Switchel

The classic honey, lemon and ginger switchel with .. .