This is THE girly drink of the summer. It’s just the one you want in your hand as you chill by the pool in a big floppy hat. Imagine a frozen version of a bellini, but with floral notes and a brightness from the elderflower liqueur. If you don’t want to make a huge batch, this recipe will make enough for 6-8 drinks, you can scale it down to serve fewer people.

The secret ingredient that sets these refreshing slushies apart is Aperol – an Italian bitter liqueur made famous by the popular Aperol Spritz cocktail. It is sweet with just a slight bitterness, adding nuance and balance to the drink. If you don’t have it, or don’t want it, go ahead and swap it for an orange liqueur like Cointreau, Grand Marnier, or Triple Sec, which will make a more traditional margarita.

If you’re a mango lover, this version of a pina colada is for you. Start with a bag of frozen mango – it not only ensures you’re using ripe mango, it’s easy, convenient, and already cold. Since I’m saving you a step there, I encourage you to skip the can of cream of coconut (i.e. Coco Lopez) and make your own batch at home. The store-bought cans are full of preservatives and chemicals, and a clean version is as easy as warming canned coconut milk and sugar on the stove. It will make more than you need for this recipe, but it will keep in the refrigerator for a week or longer, or can be frozen in ice cube trays… ready for the next batch of cocktails!

The truth is, I use this egg-free Caesar dressing on all sorts of things, from romaine to potatoes to kale. But one of my favorite ways to use it is on shredded cabbage, which retains its hydrating crunch in every bite and is the perfect foil for the sharp flavors of the dressing. Instead of croutons, I like to top this with canned crispy onions. Scatter them on the salad just at the end so they don’t lose their crunch.

I’ve never been a huge mayo fan, but I love a good potato salad and have come up with a mayo-free version that delivers big on flavor. Mashing feta cheese into plain Greek yogurt with a little garlic and lemon creates a creamy, and relatively healthy dressing for boiled potatoes that may just become your favorite new way to potato. Look for feta cheese that comes packaged in brine, instead of a container of pre-crumbled cheese, which will be too dry for this application.

Make a simple no-churn ice cream, fold in raspberries and swirl in lemon curd for a simple summertime treat. This has sweet fruit flavor, and a lemony tang tamed by the creamy ice cream filling. Nestled in a graham cracker crust, it’s a fun, frozen twist on a lemon meringue pie. Take it out of the freezer at least 10 minutes before serving for easier cutting and serving, and for optimal texture of the ice cream filling.