Chantal Braganza

The first time I tried this electric pink noodle dessert-meets-ice cream sundae was at Bombay Bhel restaurant in Mississauga, Ont., when I was a child. What a delight: the slip of cold noodles, the crunch of black basil seeds, and whole milk and vanilla ice cream to mix it all together. While rose syrup is commonly used in falooda, you can swap it for strawberry syrup if you wish. —Chantal Braganza

May and June are the height of mango season, so now's the time to put the luscious tropical fruit to use.

If you’re a fan of lemonade, you’ll love this sweet-tart-minty Persian drink. (In northern India, a different variation of the flavoured simple syrup is known as shikanji and prepared with lemon and savoury spices.) The amount of vinegar you add to the syrup will determine its level of tartness; feel free to adjust to your taste. —Chantal Braganza

Even if you’re serving a batch of this Mexican slushy on your teensy patio, everything about it screams beach: it’s sweet, sour, a little spicy and extremely refreshing. —Chantal Braganza

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