Hot summer days and cool summer drinks or desserts, a perfect combination. Here are some new favorites and old family classics. Cool off with one of these refreshing drinks after a hot night in the barn. Peach sangria is a new find that has quickly become a family classic. Besides a cool drink, summer is perfect for these desserts. You know you’re at the right family reunion potluck when you find these treats at the end of the table. Enjoy.

Peach sangria
3 small lemons
1 lime
1.5 liters white wine (Riesling or Muscato)
1 1/2 cups peach nectar
1/2 cup Triple sec
1/2 cup sugar
3 large peaches pitted and thinly sliced (about 2 ½ cups)
1/2 medium honeydew melon, peeled and cut into 1-inch pieces (about 4 cups)
1 liter ginger ale, chilled
Thinly slice two lemons. In a large pitcher or bowl, squeeze juice from lime. Add wine, nectar, liqueur and sugar; stir until sugar dissolves. Add peaches, honeydew and lemon slices. Refrigerate at least four hours or up to overnight. To serve, transfer wine mixture to punch bowl; stir in ginger ale. Thinly slice remaining lemon and add to punch bowl for garnish. Makes about 12 cups.
You can also try using other fruit such as canned peach slices, apples, blueberries or blackberries. I have also made this using 1/2 cup of peach Crown Royal in addition to the Triple sec and Riesling.
Strawberry cooler
3 cups water
5 cups sliced strawberries
1/2 cup sugar
1 small can frozen lemonade
1 cup ginger ale
5-8 ice cubes
Using a blender, in small batches if needed, blend until smooth: water, strawberries, sugar and lemonade. Pour into a pitcher. Add ginger ale and ice cubes. Serve with sliced strawberries for garnish.

Rhubarb slush
3 cups rhubarb, chopped
3 cups water
1/2 cup sugar
6 ounces frozen lemonade
7 Up
Cook rhubarb and water till soft and mushy. Drain juice and discard pulp. Add sugar and frozen lemonade to rhubarb liquid. Freeze. Scoop out frozen mixture into glass. Top off with 7 Up or ginger ale.

Banana split dessert by Becky Dowell
2 cups graham crackers, crushed
1 stick butter, melted
Combine and press into 9-by-13 pan. Refrigerate until ready to fill.
Mix for 20 minutes:
2 cups powdered sugar
2 eggs
2 sticks butter, softened
Spread over graham cracker crust. Top with four sliced bananas. Cover with 1 large can of crushed pineapple, well drained. Spread 1 large container of Cool Whip over pineapple. Top with chopped nuts and maraschino cherries for color. Refrigerate until ready to serve.

Eclair dessert by Eileen Robertson
1 stick butter
1 cup water
1 cup flour
4 eggs
3 cups milk
11 ounces cream cheese
2 small packages instant vanilla pudding
1 carton whipping cream, whipped
Preheat oven to 350 degrees. Bring butter and water to boil in saucepan. Add flour. Stir to form a ball. Remove from stove. Cool 1 minute. Add eggs, one at a time beating with a spoon until well blended. Grease a 9-by-13 pan. Spread dough in bottom of pan. Bake until brown, 30-40 minutes. Cool. For the filling, beat milk, cream cheese and vanilla pudding together. Pour over cooled pastry. Spread whipped cream over top. Drizzle some chocolate syrup or chocolate shavings over top for decoration. Refrigerate until ready to serve.

Fruit pizza
Crust:
1/2 cup melted butter
1 cup flour
1/4 cup powdered sugar
Mix and pat into pizza pan. Bake at 350 degrees for 15 minutes. Cool.
Second layer:
8 ounces cream cheese, softened
1 teaspoon vanilla
1/3 cup sugar
Beat until smooth. Spread over cooled crust.
Third layer:
Fresh fruit in season: strawberries, blueberries, raspberries, peaches, bananas, kiwi, etc.
Spread fruit over cream cheese layer.
Glaze:
2 tablespoons cornstarch
1 cup water  
1/2 teaspoon lemon juice
1/2 cup sugar
Cook until thickened and pour over fruit. Chill. Serve.
    As their four children pursue dairy careers off the family farm, Natalie and Mark are starting a new adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.