Recipe: Four Summer Coolers

Watermelon, mint and lemon cooler spiked with honey. Photo / Eleanor Ozich.

Each Thursday Eleanor Ozich of Petite Kitchen will share her thoughts on healthy eating, with recipes and more.

Today I'm celebrating summer with a collection of my favourite chilled beverages, including recipes for a ridiculously refreshing watermelon, mint and lemon cooler; a salted caramel and peanut butter thickshake; my absolute favourite fig, banana and cashew cinnamon milkshake; and a deliciously creamy tropical pineapple and coconut smoothie.

Each recipe contains completely wholesome and natural ingredients, making them an excellent morning or afternoon-tea pick-me-up. Enjoy!

WATERMELON, MINT AND LEMON COOLER SPIKED WITH HONEY (pictured)

Serves 2

• 2 cups of roughly chopped watermelon
• Juice of one lemon
• 1 Tbsp honey
• Handful of fresh mint leaves
• 2 cups of coconut water
• 2 handfuls of ice

Place all ingredients into a food processor or blender and whizz on high for 30 seconds. Serve immediately.

SALTED CARAMEL AND PEANUT BUTTER THICKSHAKE

Serves 2

• 2 cups of chilled almond milk (or milk of your choice)
• 4 pitted Medjool dates
• 1 banana
• 1 heaped Tbsp of peanut butter
• Pinch of sea salt

Place all ingredients into a food processor or blender and whizz on high for 1 to 2 minutes or until smooth.

FIG, BANANA AND CASHEW CINNAMON MILKSHAKE

Serves 2

• 3 dried figs
• 1 ripe banana
• 1 ½ cups cashew milk (or milk of your choice)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• Handful of ice cubes

Place all ingredients into a food processor or blender and whizz on high for 1 to 2 minutes or until smooth.

TROPICAL PINEAPPLE AND COCONUT SMOOTHIE

Serves 2

• 2 bananas
• 1 can of coconut cream
• 2 Tbsp honey
• ½ an avocado
• ¼ pineapple, chopped into chunks
• 10 ice cubes

Place all ingredients into a food processor or blender and whizz on high for 1 to 2 minutes or until smooth.

- VIVA