them from wilting in the summer sun.

Although water is probably the best way to keep your body hydrated, many people find it a little on the tasteless side.

Here are some cool and refreshing summer drinks that will help you quench your thirst while pleasing your taste buds.

*** GINGER BEER 1 pound ginger root 1 gallon boiling water 3 pounds sugar 2 fresh limes CRUSH ginger root and put in an earthenware jug, pouring boiling water over it and adding sugar and juice of the limes. Cover and let stand for 12 hours.

Strain and bottle. Serve with cracked ice in tall glasses.

*** LEMON DRINK 4 lemons 2 pounds sugar 1 ounce tartaric acid BOIL sugar in 1 quart water. Grate or peel lemons, squeeze in bowl. Add acid, then pour on boiled sugar at once. Allow to stand (covered) for 24 hours.

Strain and bottle.

*** ICED TEA 2 quarts cold water 15 tea bags or 1 cup loose tea Ice cubes - Mint sprigs or slices of lemon, orange or fresh ginger root for garnish (optional) POUR 1 quart of the water into sauce pan and bring to a full, rolling boil over moderately high heat. Remove pan from heat and immediately immerse tea bags or stir in tea. Cover pan and let tea steep about 5 minutes. Strain tea into a pitcher and stir in remaining quart of water. Leave at room temperature until needed, but not longer than an hour or two.

Makes 2 quarts. Pour tea into ice-filled glasses and if desired garnish with mint, lemon orange or ginger root. NOTE: If tea is refrigerated and clouds, add a little boiling water to clear it. Keeps its clarity better if not refrigerated.

*** MARDI GRAS PUNCH 1 can (6 ounces) frozen orange juice concentrate, thawed 1 can (6 ounces) frozen lemonade concentrate, thawed 1 quart apple juice, chilled 2 quarts ginger ale, chilled Raspberry, orange, lime and lemon sherbert IN large punch bowl, stir together concentrates and apple juice. Stir in ginger ale; scoop sherbet into balls and spoon into punch. Or, if you wish, float ice cubes in bowl. 14 servings (1 cup each).

*** LEMON-STRAWBERRY PUNCH 3 cans (6 ounces each) frozen lemonade 1 package (10 ounces) frozen strawberries, thawed 1 quart ginger ale IN chilled large punch bowl prepare lemonade concentrate as directed on can; stir in strawberries (with syrup). Stir in ginger ale and, if you wish, add small scoops of strawberry ice cream or ice cubes. 28 servings.

*** ROSE PUNCH 2 bottles (4 to 5 quarts each) rose , chilled 1 cup grenadine syrup, chilled 1 cup lemon juice, chilled 1 quart ginger ale, chilled IN large punch bowl, stir together rose', grenadine syrup and lemon juice.

Stir in ginger ale. Float ice cubes in bowl just before serving. Serves 22.

*** BUBBLING PINEAPPLE PUNCH 1 large can pineapple juice 3 cups apricot nectar 1 quart club soda 1 quart pineapple sherbert COMBINE chilled pineapple juice and apricot nectar in a large punch bowl. Add soda and sherbert just before serving. Makes 25 to 30 servings.

*** PINEAPPLE PARTY PUNCH 1 large can pineapple juice (chilled) 3 cups cranberry juice cocktail (chilled) 1 quart ginger ale 1 cup light rum (if desired) 1 lemon thinly sliced COMBINE pineapple juice, cranberry juice and ginger ale in large punch bowl.

(Stir in rum, optional). Float lemon slices on top. Makes 25 (4 ounce) servings.

Recipes from The Continental Society Cookbook.

*** WATERMELON COOLER 1 Watermelon (about 4 pounds) 1 cup sugar 1 fresh lemon squeezed 1 quart citrus flavoured soda Lime sherbert or lemon sorbet Garnish of mint leaves, maraschino cherries and whipped cream REMOVE the rind and seeds from the watermelon and then puree the flesh in a blender. Stir in the lemon juice and sugar. Put the mixture into a sealed container and chill. Pour about 1 cup of the mixture into a tall glass and add the soda. Top each glass with a scoop of lime or lemon sherbert. Decorate with cream, mint leaves and cherries. Serve with a long spoon.

*** GRAPEFRUIT COOLER 6 ounces soda water 1 freshly squeezed medium Bermuda Pink Grapefruit (or 2 ounces unsweetened frozen or canned grapefruit juice) Fresh lemon to garnish (Bermuda if possible) POUR the soda water into a 10 ounce glass with cracked ice. Top with the grapefruit juice and garnish with a slice of lemon.

*** LEMONADE 2 Bermuda or 3 small lemons 1 cup Bermuda honey or 1 cup sugar 33 cups water THINLY peel the lemons and put the rind in a large bowl. Pour on two cups of boiling water and leave to cool. Pour one and three quarter cups of boiling water onto the honey in another bowl, stir until the honey has melted and leave to cool.

Squeeze the lemons. Mix the two cooled mixtures together and add the juice of the lemons. Strain and chill before serving.

*** BERMUDA BANANA BLEND 2 eggs 2 Bermuda bananas 1 ounce Bermuda honey Milk Nutmeg PUT the eggs, peeled and roughly chopped bananas, and honey into a blender.

Fill to the 20 ounce mark with milk and add nutmeg to taste. Blend until smooth.

Recipes from Bermuda's Favourite Drinks.