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A French chef created the Peach Melba dessert in London for an Australian singer named Nellie Melba. It's peaches in a raspberry sauce over vanilla ice cream. I paired two of the flavors in iced tea and it is so sweet you don't have to add sugar! It's really quite good and tastes like summer! PEACH MELBA ICED TEA 2 regular-size bags peach tea such as Celestial Seasonings Peach Passion 1family-size bag raspberry tea such as Lipton Specially Blended for Iced Tea Raspberry 8 cups of water to start plus 6-8 more later Place the tea bags and 8 cups of cold water in a saucepan and bring to a boil. Turn off heat and steep for 15 minutes or so (sometimes I lose track of time and it still turns out OK.) Remove the tea bags and discard. Mix the tea with 6-8 cups of water ... taste as you add the water to get it to the strength you like. You can add sugar if you really want to, but it's so naturally sweet you really shouldn't. Definitely taste before you add sugar.

It's cooler now in north-central West Virginia than this time last week when record-setting heat made my clothes feel like they were plastic shrink-wrapped to my body. This summer we discovered some low-calorie fruit slushes I make to keep cool. It's also a good and easy way to get in an extra serving of fruit. I'll be honest -- I use real sugar, cane sugar specifically, instead of Splenda. A little bit of natural sugar beats anything artificial, modified or engineered any day. Our favorites are the cherry limeade, peach and watermelon lemonade. I love that they're all made with frozen fruits so I don't have to buy and keep fresh fruit onhand worrying if it's going to spoil before we use it up. The most labor-intensive part is de-seeding the watermelon -- don't be fooled, there ARE seeds in seedless watermelon. But one watermelon, once de-seeded and chunked, has lasted me all summer in the freezer. Whipping up the drinks is so easy I can even let 4-year-old...