Refreshing, light and packed with fruit (or sometimes veggies!) they’re a tasty way to take full advantage of the bounty of spring and summer produce at its flavor peak. Most recipes are simple and straightforward, but if you’re looking to up your game this season, these recipes from Chef Miguel Valdez of The Red Door and The Wellington are sure to satisfy.

Lemongrass simple syrup:

Use a wooden rolling pin or tenderizer to beat and smash the lemongrass. Bring the water and agave to a boil in a small saucepan and add the lemongrass. Remove from heat and cool completely. Strain and discard the lemongrass.

For the drink:

Purée the fruit and water in batches, then strain to remove any seeds or pulp, using a fine sieve or cheesecloth. Add the simple syrup to the strained liquid and dilute with 8–10 cups water. At this point you can adjust the drink to your liking, adding additional agave or water as desired. Serve over ice with sliced lemongrass and blackberries for garnish. 

Note: Fresh blackberries give the beverage more flavor, but you can also substitute frozen berries.

Makes 8–10 servings