Blueberry-Limoncello Cooler

Recipe courtesy of Giada De Laurentiis, Food Network

Prep Time: 2 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 (750-ml) bottle limoncello liqueur, chilled
* 1 cup sparkling water, chilled
* 1 cup fresh or frozen blueberries (see Cook's Note)
* 5 fresh mint sprigs, lightly crushed, plus extra for garnish
* Crushed ice

Directions

In a pitcher, combine the limoncello, sparkling water, blueberries, and mint sprigs.

Fill highball glasses halfway with crushed ice. Pour about 1/2 cup of the limoncello mixture over the ice in each glass.

Garnish with mint sprigs and serve.

Cook's Note

If using frozen blueberries, add them to the pitcher just before serving.

Apple and Mint Punch

Recipe courtesy of Giada De Laurentiis, Food Network

Cook Time: 3 min
Level: Easy
Yield: 5 1/2 cups

Ingredients

* 2 cups water
* 4 green tea bags
* 1 1/2 cups (100 percent) apple juice (recommended: Martinelli's)
* 1 cup Mint Simple Syrup, recipe follows
* 1/4 cup fresh lemon juice (from 1 large lemon)
* 1 cup sparkling water, chilled
* Ice

Directions

Garnish: fresh mint sprigs, optional

In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.

To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.

Mint Simple Syrup

* 1 cup water
* 1/2 cup sugar
* 1 packed cup fresh mint leaves

Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.