This week, Rania Harris is in the Pittsburgh Today Live kitchen to show us how to make some great drink recipes perfect for summertime!


5-10 fresh mint leaves
2 tablespoons of cane sugar
3 ounces light rum
Juice of 1 lime
Club soda


Tear the mint into a highball glass.
Add sugar and lime juice.
Mash with a pestle or with a muddler.
Fill glass with ice. Don’t be shy with the ice!
Add rum and club soda. Stir.
Serve with a spring of mint and slice of lime for garnish.

Mango Strawberry Smoothie

1 cup fresh strawberries – hulled and cut into quarters
1 cup mango nectar, chilled
½ cup vanilla yogurt
Crushed ice


In blender, combine strawberries, mango nectar, yogurt, and ice and blend until mixture is smooth and frothy. Pour into 2 tall glasses. Serve with straws, if you like.

Serves: 2

Pink Lemonade

1 ounce Limoncello
1 ounce Absolute Citron
Splash of sour mix
Splash of lemonade
Splash of cranberry juice


Combine all liquids in a metal shaker with ice. Slightly whip with a whisk or fork until frothy and pour into a frosty glass.


8 lemons – washed and cut into quarters
1 (750-ml) bottle vodka

3½ cups water
2 cups sugar

Place the lemon quarters in a large glass jar with a tight fitting lid. Pour the vodka over the lemons and place the lid on the jar. Steep the lemon peels in the vodka for 10 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the Limoncello through a mesh strainer. Discard the lemons.

Transfer the Limoncello to a bottle. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

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