But move beyond the boring old standbys of iced tea and lemonade this summer, and step into the world of smoothies and juice blends. And we're not talking banana protein smoothies or bottled cranberry and apple juice.

There's a whole new generation of fresh fruit drinks this season, tweaked with interesting ingredients that add extra zing on a hot afternoon.

Take a look around. Everywhere from your local Starbucks - which recently introduced a line of low-cal Vivanno smoothies in flavors like orange mango banana - to your favorite bookstore, where new juice and smoothie books abound, these fruity concoctions may soon become your summertime best friend.

Made with freshly squeezed fruits, with added pop from ingredients like ginger, cardamom and mint, these drinks will put you well on your way to your five (fruits or vegetables) a day, and deliver flavor that's anything but boring.

Consider the immensely popular and impossibly addictive pomegranate lemonade featured at Bindi, the modern Indian restaurant in Center City. Often used as a mixer with rum or vodka, the ginger-infused juice with chunks of green apple, strawberries and mango can be savored all on its own, so designated drivers and under-21s can enjoy its fruity zip.

Also great for juice on the go? Mugshots CoffeeHouse and Cafe, which has locations on Fairmount Avenue and in Manayunk. In addition to cold-brewed teas and iced coffee drinks, Mugshots offers a variety of fresh fruit smoothies. Its Venice Island smoothie - a combination that includes a banana, strawberries and orange juice - is a particularly popular choice, cold and invigorating. Since it uses vanilla soy milk rather than dairy products, lactose-intolerant smoothie-aficionados can also enjoy it.

But there are some days when swinging by a restaurant for that perfect summer drink is out of the question. Perhaps you're racing out the door for work, or maybe you're caught in the summertime Bermuda Triangle of garden, barbecue and a particularly comfortable deck chair. In either case, there's no reason to give up on thirst-quenching summer juices. In less time than it takes to find your work shoes or your gardening gloves, you can whip up enough frothy fruit for the whole family.

The bonus: These drinks go down well with all generations, from under 9 to over 90. In addition, they provide a quenching and convenient way to use up the fruit slipping past its prime on your countertop or in your fridge.

And the possibilities are endless. Consider the Watermelon Grape Frappe featured in Juices and Smoothies (Tuttle) by Jan Castorina, Dimitra Stais and Tracy Rutherford. Refreshing but not at all heavy, the juice incorporates strawberry sorbet along with the grapes and watermelon for a sweet, rose-colored treat that is only slightly thicker than iced tea.

Another offering from that book is the cool green Minty Melon Mix, which uses honeydew, kiwi and apple juice to create a drink with the consistency of slightly pulpy orange juice. The ingredient prep can be a bit messy (I, for one, cannot manage to peel and slice kiwis without becoming juice-covered myself), but the two extra minutes spent on cleanup are more than made up for by a delightful drink without the usual berry or citrus tang. I loved the addition of fresh mint, which is currently in season, but it should be considered in relation to the individual drinker. While I thought it added a cooling zip, others found it distracted from the fruit flavors.

Raspberry and Apple Fizz was another twist on the traditional fruit drink, offered by Louise Pickford in Smoothies (Ryland, Peters & Small), a drink that would work just as well at a cocktail party as at the breakfast table. Composed largely of frozen raspberries and apple juice, it has an undeniable tartness, but one that's mitigated by the surprising addition of sparkling water, adding a dose of class to the fruity slush. In addition, the use of frozen raspberries means the juice will work just as well in the winter, as a refreshing reminder of summer.

If you're looking for a meal in a glass, try the Blueberry and Strawberry Smoothie featured in 500 Smoothies & Juices (Quintet Publishing) by Christine Watson. Requiring only blueberries, strawberries, yogurt and a little milk, the drink is perfect for both unadventurous kids and adults on the go. The cookbook also features several variations, allowing smoothie connoisseurs to add orange, apple or pineapple to the basic drink, or to substitute bananas and strawberries or blackberries and raspberries as the primary fruits.

And for those days when you're really looking for a treat, nothing quite beats the Watermelon and Strawberry Milkshake from the same book. It's not exactly health conscious (and the required cup of vanilla ice cream won't do any favors for your waistline), but the watermelon adds a taste and a lightness unusual in the milkshake world. And as one part ice cream treat and one part fruit fiesta, it sure beats the standard chocolate shake.

As well as another boring glass of lemonade.

Bindi’s Pomegranate Nimbu Pani

(Indian-style lemonade with pomegranate)

Makes one half gallon

2 cups ginger-infused simple syrup
2 cups fresh-squeezed lemon juice
2 cups water
2 cups pomegranate juice

1. Mix all ingredients together. This is a concentrated mix.
2. To serve fill individual glasses with ice and pour ingredients from mixer into glass.
3. Strawberries, mango and green apple (small dice) are optional garnishes.

Per one-cup serving: 146 calories, 0.4 gram protein, 39 grams carbohydrates, 34 grams sugar, no fat, no cholesterol, 3 milligrams sodium, 0.3 gram dietary fiber

Ginger-Infused Simple Syrup for Bindi’s Pomegranate Nimbu Pani

Makes 16 ounces

1 cup granulated sugar
1 cup water
4-inch piece ginger, peeled and sliced

1. Bring all ingredients to a boil in a small saucepan until sugar dissolves.
2. Remove sliced ginger and discard. Cool.

Venice Island

Makes 2 servings

½ cup strawberries
1 banana
3/4 cup orange juice
3/4 cup vanilla soy milk

1. Place all ingredients in a blender and blend for 30 seconds.

Per serving: 162 calories, 4 grams protein, 35 grams carbohydrates, 22 grams sugar, 2 grams fat, no cholesterol, 36 milligrams sodium, 3 grams dietary fiber.

Minty Melon Mix

Makes 2 servings   

1/4 honeydew melon, peeled, deseeded and sliced
2 kiwifruit, peeled and sliced
8 apple juice ice cubes
3 fresh mint leaves (optional)

1. Process all ingredients in a blender until smooth. Pour into cups for serving.

Note: To prepare apple juice ice cubes, pour either your homemade or a store-bought apple juice into ice cube trays and freeze until solid. If not using the cubes immediately, remove them from the trays and store in an airtight lock-top plastic bag to preserve their flavor.

Per one-cup serving: 149 calories, 1 gram protein, 37 grams carbohydrates, 31 grams sugar, 1 gram fat, no cholesterol, 30 milligrams sodium, 4 grams dietary fiber.

Raspberry and Apple Fizz

Makes 4 servings

2 1/3 cups frozen raspberries
1 cup apple juice
12 ice cubes
Sparkling water, to serve

1. Place the raspberries, apple juice and ice in a blender and blend until smooth.

2. Pour into four tall glasses and top up with sparkling water.

Per one-cup serving: 70 calories, trace protein, 16 grams carbohydrates, 11 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 3 grams dietary fiber.