Chilled Trends for Summer 2018

This summer is going to be a scorcher. You don’t however, have to remain poolside to stay cool (wouldn’t that be great though?). I’ve got a variety of ways to chill out that are quick and easy – because that pool’s not going to swim itself. Take a look:

Drink up

We all know the importance of staying hydrated, but seriously – how much water can one person drink?

TIP #1

Add fresh ingredients. Keep things interesting by adding cucumbers, lemon, berries, herbs and/or various citrus to your water. You’ll be amazed at what a difference it makes. Make a pitcher for the fridge and grab a glass BPA-free water infuser in the produce department for an easy way to have a refreshing and healthy drink of the go.

TIP #2

Get to know aguas frescas. These Mexican “cool waters” are a great way to beat the heat. Traditionally made with water, sugar, fresh fruit, vegetables or grains, you can make sugar-free versions by selecting naturally sweet ingredients such as cantaloupe, watermelon, strawberries, and even hibiscus. And thanks to being alcohol-free, they’re suitable for the entire family.

TIP #3

Change up your waters. The simple addition of bubbles in sparkling water can help curb water boredom. And adding natural flavours to the mix – as cult-brand La Croix does so well, and Cawston Press that combines pressed apples, sparkling water, and a variety of good-for-you ingredients. The Elderflower Lemonade, for example, is made with elderflower infusion, squeezed lemons, pressed apples & sparkling water. Ahhhh….

Photo: THE FRESH SHAVE: KAUAI’S,http://www.explorationhawaii.com/2016/06/05/the-fresh-shave-kauais-most-mustache-ingly-awesome-shave-ice/
Photo: THE FRESH SHAVE: KAUAI’S,http://www.explorationhawaii.com/2016/06/05/the-fresh-shave-kauais-most-mustache-ingly-awesome-shave-ice/

Break the ice

ICYMI – Ice is a thing now. I know. It sounds weird, but trust me – ice is hot RN. The proof? Toronto’s first shaved ice bar. ParadICE, just opened two weeks ago! And restaurants are getting in on the action with granitas landing on menus across the city. The Sicilian dessert is made with water, sugar and whatever ingredients you want – fruit, wine (“rosé all day,” indeed), coffee, herbs, etc. – and put in the freezer. After roughly three hours, it should be frozen enough to scrape with a fork into a crunchy cool treat.

Too labour intensive in this heat? I get it – keep it simple. It doesn’t get more effortless than picking up SHM’s own cold-pressed juices (a few flavours that we carry), and pouring them into popsicle molds for an insanely healthy fruit and veggie pop that beat any brand name iced lolly. Best smoothie EVER. And because we both know presentation is as important as flavour, pick a whimsical and fun design – sailboatscrazy characterstiki, swordsdinosaurs, tropicalfish, or keep it classic (plastic-free freezer pop molds) are also available.

Stephanie Dickison

Stephanie Dickison

A journalist with over 20 years experience, specializing in restaurants, chefs, food and drink. In addition to daily articles and features, profiling top chefs and interviewing celebs, as editor and feature writer for Toronto Restaurants, her Open/Closed column is a must-read every Thursday morning for the newest openings, and latest news + events. 

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