During the hot weather in B.C., here are some recipes for non-alcoholic drinks to keep you hydrated.

Using local ingredients to add a twist to classic drinks, these thirst-quenching lemonade, smoothie, and iced tea recipes are from B.C. Blueberries. 

Blueberry pineapple ginger smoothie

Yields: 3 cups

Ingredients
1 cup (150 g) B.C. blueberries, fresh or frozen
1 cup (240 ml) light unsweetened coconut or almond milk
¾ cup (175 ml) plain yogurt
¼ cup (35 g) pineapple chunks, fresh or frozen
2 tsp (10 ml) maple syrup
2 tsp (10 ml) fresh ginger, finely grated
¼ tsp (pinch) ground turmeric (optional)

Directions
If using frozen fruit, allow to partially thaw or add water to thin out as desired.
Add all the ingredients to a blender and blend on high speed until smooth.

Iced blueberry green tea

Yields: 4 cups

Ingredients
2 cups (300 g) B.C. blueberries, fresh or frozen, divided
¼ cup (60 ml) honey
3 bags (10 g) green tea bags or loose leaf tea

Directions
In a saucepan bring 3 cups of water, 1½ cups of blueberries, and the honey to a boil for 2 minutes.
Remove from heat, add the tea bags and steep for 6 to 7 minutes.
Strain through a sieve and add 1 cup of cold water.
Serve on ice with remaining blueberries as garnish.
For a cocktail version, add vodka or amaretto to taste.

Pink blueberry lemonade

Yields: per portion: 94 calories, 25 g carbohydrate, 0 g fat, 1 g fiber, 20 mg vitamin C

Ingredients
1/3 cup sugar
1¼ cups fresh blueberries, divided
½ cup lemon juice

Directions
In 1 quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries, and ½ cup water.
Microwave on high until hot, about 1 minute; stir until sugar dissolves. Alternatively, heat in a small saucepan.
Add lemon juice, and enough water to make 1 quart; chill.
Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally.
Garnish with lemon slices if desired.

To make blueberry ice cubes, place 3 berries in each of 12 ice cube cups. Fill with water and freeze. 36 berries equals about ¼ cup.