8 Refreshing drink ideas to cool down this summer

In summer, nothing beats a homemade drink. Less sweet than a fizzy drink, and more fragrant too – a few dried flowers, an aromatic plant, or a pinch of spice is all it takes to turn a glass of water into something that genuinely stands apart from the everyday. These 8 recipes can be prepared in advance, are easy to personalise, and are served well chilled – never excessively iced.

What actually makes you feel less thirsty

A truly thirst-quenching drink is not necessarily the coldest one. Contrary to popular belief, extreme cold provides immediate relief – but that relief can be misleading. A very icy temperature disrupts thirst signals and slows down the rate at which the body absorbs water.

Three ingredients appear in almost every effective refreshing drink: a touch of acidity, an aromatic plant, and very little sugar. Temperature also plays an underestimated role: served too cold, a drink causes a slight vasoconstriction that paradoxically slows water absorption.

Fizzy drinks and alcohol are the two worst allies in the heat. Both sugar and alcohol increase dehydration rather than countering it. Herbal infusions, dried flowers, and diluted fruit juices do a far better job over the course of a full day.

Bissap: the hibiscus drink that quenches naturally

Bissap owes its deep red colour and frank acidity to dried hibiscus flowers. This traditional West African drink also known as karkadé across North Africa is prepared as a simple infusion. Its lightly astringent taste is reminiscent of cranberry, with a more floral dimension.

Ingredients (makes 1 litre)

• 20g dried hibiscus flowers
• 1 litre water
• 1 to 2 tablespoons sugar or honey, to taste
• Ice cubes

Method

Bring the water to a boil. Pour over the hibiscus flowers and leave to infuse for 10 minutes. Strain, then add lime juice and sugar. Leave to cool at room temperature before refrigerating. Serve over ice.
Our tip: For a lighter version, halve the sugar and top up with sparkling water just before serving. Bissap keeps for 3 to 4 days in the refrigerator in a sealed bottle.

Khmer lemonade with palm flower sugar and kaffir lime

This is La Plantation’s signature recipe, the one we make as soon as the first warm days arrive. Palm flower sugar replaces classic white sugar: less refined, it brings lightly caramelised, almost toasted notes. Kaffir lime zest does the work of lemon, but with far greater intensity, a single pinch is enough to perfume the entire litre.

Ingredients (makes 1 litre)

• 4 lemons or limes
• 1 litre cold water
• 2 tablespoons palm flower sugar (adjust to taste)
• 1 pinch of kaffir lime zest
• Ice cubes
• A few fresh mint leaves (optional)

Method

Squeeze the citrus. Dissolve the palm flower sugar in a little warm water. Mix with the juice and cold water. Add the kaffir lime zest. Leave to infuse for 5 minutes before serving over ice.

Turmeric and ginger cold brew herbal tea

Cold brewing avoids the classic pitfall of hot infusions: bitterness. Without heat, tannins are released far more slowly. You simply need to be patient – 12 to 24 hours in the refrigerator – to get a round, smooth, beautifully fragrant drink. Our Morning Wake-Up blend was designed precisely for this kind of long, slow infusion.

Method

Place 2 tablespoons of the Morning Wake-Up herbal blend in 1 litre of cold water. Leave to infuse in the refrigerator for 12 to 24 hours. Strain and serve directly over ice. The result: a naturally smooth, deeply flavoured drink, without a trace of bitterness drinkable at any time of day.

Iced ginger and lemongrass infusion

The ginger-lemongrass combination is a classic of South-East Asian kitchens – and it works just as well as a cold drink as it does hot. Ginger brings the warmth and punch; lemongrass brings a herbaceous, citrusy freshness that balances the whole. A simple, digestive infusion, ready in ten minutes.

Ingredients (makes 1 litre)

• 2 tablespoons dried ginger petals
• 1 tablespoon lemongrass leaves
• 1 litre water
• Honey or sugar to taste
• Ice cubes

Method

Bring the water to a boil. Pour over the ginger petals and lemongrass leaves. Infuse for 10 minutes. Strain, sweeten lightly if desired. Leave to cool, then refrigerate. Serve over ice with a lime zest.

Iced Chai Latte

Iced chai comes together in minutes and keeps for several days in the refrigerator – making it one of the most practical recipes on this list. The Chai blend already combines cinnamon, cardamom, ginger, and pepper: no need to measure each spice individually.

Method

Prepare a concentrated chai infusion using 2 tablespoons of the Chai blend in 250ml of hot water. Leave to infuse for 10 minutes, then strain. Leave to cool. Pour over ice cubes with full-fat milk or a plant-based drink. Sweeten to taste.

Orange and star anise mocktail

Five minutes is all this sparkling mocktail needs – halfway between a classic orange juice and an aperitif drink. Star anise infuses quickly in the orange juice and gives it an anise note you do not expect on the first sip. A simple alternative to shop-bought fizzy drinks, with no artificial flavouring.

Ingredients (makes 2 glasses)

• 200ml freshly squeezed orange juice
• 150ml sparkling water
• 1 star anise
• Light syrup (optional)
• Ice cubes

Method

Infuse the star anise in the orange juice for 5 to 10 minutes. Remove the star anise. Pour over ice cubes and add the sparkling water at the moment of serving – to preserve the bubbles.

Iced moringa latte

Moringa is one of the most nutrient-dense plants available – rich in protein, vitamins, and minerals, well ahead of more heavily marketed superfoods. As an iced latte, its deep green colour and lightly herbaceous flavour make it as visually striking as it is interesting to drink.
Unlike caffeine, moringa has no diuretic effect – making it a strong alternative to coffee in summer, when hydration matters more.

Ingredients (makes 1 glass)

• 1 teaspoon moringa powder
• 200ml milk or plant-based drink
• Sugar (optional)
• Ice cubes

Method

Mix the moringa powder with a small amount of warm milk to form a smooth paste, free of lumps. Add the remaining cold milk and whisk. Pour over ice cubes.

Mango and cardamom smoothie (mango lassi-inspired)

The Indian mango lassi owes a great deal to cardamom: without it, the drink is simply sweet; with it, it becomes fresh and aromatic. Cardamom brings a lightly mentholated floral note that cuts through the richness of the mango. A blend of wild cardamom and forest cardamom – ground together – gives a more complex result than standard ground cardamom alone.

Ingredients (makes 2 glasses)

• 200g frozen mango
• 150ml plain yoghurt or plant-based milk
• 1 teaspoon cardamom duo powder (taste and adjust)
• Ice cubes

Method

Blend all the ingredients until smooth and creamy. Serve immediately.

The plants that bring instant freshness

Plain water becomes an aromatic drink the moment you add the right plant. Hibiscus brings acidity and a colour that does all the visual work of a drink. Lemongrass brings a herbaceous freshness – more subtle than lemon. Ginger warms and stimulates, even served cold: one of the rare ingredients that works convincingly in both directions. Moringa, finally, colours and nourishes without imposing a strong flavour which is ideal for those who prefer something understated.

Spices that flavour without weighing down

In drinks, spices are always dosed lower than in cooked dishes. Cardamom brings floral freshness and a mentholated touch. Star anise adds an anise note that pairs well with citrus but it infuses quickly: a few minutes is enough. The Chai blend, on its own, structures an entire drink without needing anything else. Kaffir lime zest, even more concentrated, is best added by the pinch.

Which sugar to choose?

White sugar is the least interesting of the three options, both in flavour and nutritional value. Honey brings floral notes that pair well with flower infusions and fruit-based drinks. Palm flower sugar, less refined and with a lower glycaemic index adds a pleasant caramel note to lemonades and lattes. It dissolves easily in a warm liquid, less well in a cold one: best to prepare it in advance as a syrup.

Tips for saving time

Preparing several bottles in one go remains the most time-efficient approach. Cold brew infusions require no monitoring: place the ingredients in a carafe the evening before, strain in the morning, and the drink is ready for the day. Flavoured ice cubes, made from lemon juice, hibiscus infusion, or ginger tea also perfume a drink progressively as they melt, without ever diluting it too quickly.

What is the best drink to cool down in summer?

Hibiscus, lemongrass, and ginger-based drinks are among the most effective. Naturally tart or aromatic, low in sugar, they hydrate without causing a blood sugar spike. Bissap and iced herbal infusions are the most thirst-quenching options on this list.

What should you drink in very hot weather or during a heatwave?

It is best to avoid coffee, fizzy drinks, and alcohol – all of which increase dehydration. Opt for lightly sweetened, slightly acidic drinks served cool rather than iced. Diluted infusions, flavoured waters, and homemade lemonades remain the best options in periods of intense heat.

How can you replace fizzy drinks in summer?

Homemade sparkling water is the best alternative. A little lemon juice, a few mint leaves, a star anise, or a few grains of ginger in sparkling water are all it takes to create a refreshing drink with no added sugar.

Which homemade drink is the least sweet?

Cold brew and unsweetened iced infusions are the least caloric options. The Morning Wake-Up cold brew, without any added sugar, is naturally smooth and drinks very well on its own. The ginger and lemongrass infusion is also very light in sugar.

These 8 recipes cover every profile: tart, creamy, sparkling, spiced. Most take under 15 minutes to prepare and keep for several days if needed. The one thing they all have in common: natural ingredients, very little sugar, and aromas that genuinely stand apart from the usual summer drinks.