Chrissy Kinsman, owner of Pie Chicks Bakery, shares her crust and filling recipe template that can be used interchangeably for fruit pies.

Lightly sweetened elderflower tonic water from Fever-Tree is a nice tool for zero-proof cocktails.

In this sangria recipe by Catherine Walthers, the summer fruit is tossed with some sugar in advance to draw out the juices that make this drink so flavorful.