Fall may have arrived, but we’re going to endure triple-digit temperatures in Southern California next week.

While water is the best way to stay hydrated, blueberry juice provides a special antioxidant-rich treat.

Today’s recipe adds a blueberry twist to traditional limeade. All of the ingredients should be available at a well-stocked natural and organic food store.

Note: For cocktail hour, check out our previously posted recipe for Organic Blueberry Mojitos.

A glass of freshly squeezed lemonade is one of summer’s culinary hallmarks.

Unfortunately, ordering said glass at a restaurant can send you into a sugar coma. Most lemonades are sickeningly sweet, masking the true star of the classic beverage: tart lemons.

As summer comes to a close, pick up some organic lemons at your local farmers’ market or natural/organic food store, and start squeezing. Cut the sweetener in standard recipes by 50%, and then tweak the drink to please your personal palate.

I’m always on the lookout for beat-the-heat beverage recipes that incorporate fresh fruit. Here’s a lemonade that features ingredients you can readily find at your local organic food store. It combines two summertime favorites: watermelon and kiwi.

Watermelon Lemonade With Kiwifruit Splash

Makes six 1-cup servings

• 2 kiwifruit, peeled and cut into fourths
• 1½ teaspoons sugar
• 4 cups cubed seedless watermelon
• 1 12-oz. can frozen lemonade concentrate
• 2 cups water

1. Place kiwifruit and sugar in blender; cover and blend on medium just until smooth. Pour into another container; freeze 1 to 2 hours or until firm.
2. Place watermelon in blender; cover and blend on medium until smooth. Place frozen lemonade concentrate and water in large pitcher. Add watermelon mixture; mix well.
3. Pour watermelon lemonade into glasses. Spoon a dollop of frozen kiwifruit mixture on top. Serve immediately.

Recipe and photo courtesy of Suddenly Salad