Summer is (almost) finally here, and as the temperature soars, what better way to beat the heat than enjoying a cool summer drink.

Whether it's an icy slush, fruit cooler or a daiquiri, the following drink recipes are sure to be a refreshing thirst quencher: PEACH YOGURT COOLER 1 can (8 ounces) sliced peaches in juice, drained 1 cup skim milk 1 container (6 ounces) peach low-fat yogurt (2 cup) PLACE all ingredients in blender. Cover and blend on high speed about 30 seconds or until smooth. Pour into 2 glasses.

ORANGE SLUSH 1 gallon vanilla fat-free frozen yogurt 1 cup frozen (thawed) orange juice concentrate 1 cup skim milk PLACE half of the yogurt, half of the juice concentrate and half of the milk in blender. Cover and blend on medium speed about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth. Pour into 4 glasses.

Repeat with remaining yogurt, juice concentrate and milk.

MINTY LEMONADE FREEZE 1 large bunch mint (about 10 sprigs) 1 cup sugar 1 cup lemon juice (about 5 lemons) 1 cup water 1 bottle (1 litre) ginger ale, chilled Crushed ice WASH mint; remove leaves from stems. Place leaves in pitcher. Sprinkle sugar over mint leaves. Add lemon juice and water. Let stand 30 minutes. Add ginger ale and ice. Stir vigorously until pitcher becomes frosted.

FOAMY REFRESHER 1 cup iced tea mix (dry) 2 cans (12 ounces each) grapefruit soda pop, chilled 1 pint lemon fat-free frozen yogurt PLACE 1 tablespoon of the tea in each of four large glasses. Add soda pop.

Stir until tea mix is dissolved. Scoop sherbet into each glass.

TROPICAL TEA 21 cups water 2 cups iced tea 1 can (12-ounce size) frozen pineapple-orange-guava juice concentrate, thawed Fresh mint, if desired MIX water, iced tea and juice concentrate. Serve over ice. Garnish with mint.

Recipes from Betty Crocker's New Low-Fat Low-Cholesterol Cookbook CLASSIC FROZEN DAIQUIRI Blend with 2 cups of ice: 2 ounces Gosling's Bermuda Light Rum 1 ounce fresh lime juice 1 ounce Triple Sec 1 tablespoon bar sugar Garnish with a slice of lime Variations: Strawberry: Add 12 fresh strawberries, or a 1 package of frozen (unthawed), to the recipe above and substitute strawberry liqueur for the Triple Sec.

Banana: 1 large or 2 medium bananas; substitute banana liqueur for Triple Sec.

Any fresh or frozen fruit may be used -- match it up with its liqueur counterpart. Be imaginative! PINA COLADA 2 cups pineapple juice 3 cup Coco Lopez coconut cream 1 cup Gosling's Black Seal Rum 3 cups crushed ice Pineapple spears for garnish BLEND together all but the pineapple spears until slushy and serve in frosted tumblers. This drink, with a teaspoon of vanilla extra substituted for rum, goes over well with kids.

CAPRI COLADA 3 ounce heavy cream 1 oz Coco Lopez coconut cream 2 ounces pineapple juice 1 cup di Saronno Amaretto 1 ounce Gosling's Bermuda Light Rum PUT all ingredients in the blender with a generous scoop of ice and process until slushy.

YELLOW BIRD Juice of a lime 11 ounces orange juice 1 ounce Galliano 1 ounce Gosling's Bermuda Light Rum 1 ounce Gosling's Rum Deluxe Maraschino cherries and mint leaves for garnish PUT all ingredients into a handsome shaker filled with ice and shake vigorously. Strain into a highball glass half filled with crushed ice. Add garnish.

From the Spirit of Bermuda