Cool and refreshing and it makes use of two of our favorite summer fruits. Ingredients: 4 cups watermelon 2 ripe bananas 2 cups sliced fresh strawberries ¼ cup cold mint tea 1 cup apple cider or juice 1 cup plain non-fat yoghurt ½ tsp ground cinnamon Fresh mint sprigs 2 ice cubes Method: Put the watermelon, bananas, cider, yogurt, cinnamon and ice cubes in a blender and puree until smooth. Pour into a jug or bowl. Add the mint tea and stir. Add the strawberries and chill for 1 hour. Serve garnished with mint sprigs.

Looks and feels like melted ice cream but tastes dreamy. Ingredients: 12 medium-sized peaches 1 tbsp honey 2 tbsp freshly squeezed lemon juice 1 cup plain non-fat yogurt ½ tsp ground cinnamon 1 tsp fresh grated nutmeg 1 tsp vanilla extract Cold water Method: Cook the peaches for 2-3 minutes in boiling water – best done in batches of 3 or 4. Remove and put into a bowl of cold water. When cool, peel and chop the fruit. Put the peaches – reserving 1 cup – honey, lemon juice, yogurt, the spices and ¾ cup cold water into a blender. Puree until smooth. Chill for 2 hours and serve garnished with the reserved peaches.

A great way to get your fix of pears. Ingredients: 8 pears ¼ tsp sea salt 4 tbsp brown rice syrup (or 3 tbsp maple syrup or 3 tbsp honey) ½ tsp peeled and finely minced fresh ginger or ½ tsp ground ginger 1 star anise Fresh mint leaves Method: Peel, core and dice the pears. Put the pears in water with the salt and star anise, bring to the boil and then turn down to a simmer. Add the rice syrup and ginger and leave to simmer for 3 minutes. Take off the heat and leave to cool. When cool, puree the whole mix and put in fridge to chill. Serve garnished with fresh mint leaves.

A super chilled out way to get a hit of valuable antioxidants. Ingredients: 1 tbsp cornstarch 2½ cups fresh blueberries 3 tbsp sugar 1½ cups Marsala wine ½ cup non-fat sour cream or yogurt Method: Mix the cornstarch with ¼ cup of cold water. Put the blueberries, cornstarch mix, sugar, wine and 1¾ cups of cold water into a saucepan. Cook on a low heat until blueberries are soft (about 15 minutes). Puree in a blender until smooth and put in fridge to chill. To serve, stir in the yogurt or sour cream.

I don’t think I could bear to puree my delicious cherries, but if you can, try this. Ingredients: 2 cups cherry juice 2 cups fat-free yogurt As many cherries as you want Method: Chill the cherries. Blend the cherry juice and the yogurt together and chill. Put the juice blend in a bowl and drop in as many cherries as you want. Put an extra glob of yogurt on the top if you like.

A real fruity mix that you can swap and change fruit varieties and ratios about to taste. Ingredients: 2 cups cantaloupe melon 4 large peaches 1 ripe banana 2 cups blueberries 4 cups orange juice 1 cup pineapple juice 2 tbsp freshly squeezed lemon juice ¼ tsp ground cinnamon ¼ tsp fresh grated nutmeg 1 tsp vanilla extract 1 cup ice cubes Method: Put the melon, peaches and banana in a blender with 2 cups of orange juice and puree until smooth. Pour into a pitcher or bowl. Now puree the blueberries, pineapple juice, 2 cups of orange juice, lemon juice and spices and blend until smooth. Mix the two blended mixes together. Chill for at least one hour before serving.

The addition of ginger really makes this soup zing. Ingredients: 3 cups chopped cantaloupe 2 tsp chopped candied (crystallized) ginger ¾ cup orange juice ¼ cup lemon juice ½ cup rice or soy cream More candied ginger for garnish Method: Put 2 cups of melon, juices and ginger into a blender and process until smooth. Pour into a bowl and stir in the rice/soy cream. Chill. To serve, ladle the soup over the remaining melon and garnish with slivers of ginger. *All recipes are for 4 servings but are easily adjustable. Which are you going to try first?