There are just two occasions when nothing but a slushy will do. The first is when it’s too hot to drink anything that isn’t practically frozen. The second is at the cinema.

Since it’s set to be another scorcher next week, what better way to celebrate the sunny evenings than to set up a film in the garden and make these insanely simple fresh fruit cocktails. You can whizz them up in just two easy steps.

Want these booze free? I’ve added tips on how to remove the alcohol in the recipes.

Blue Tequila Lemonade Slushie

Serves 4

Cook Time: 20 minutes + overnight

5 lemons, juiced

100g caster sugar

75ml Blue Curacao

100ml tequila

Salt to rim the glasses

Step 1: Add sugar to a pan with 300ml of water and bring to a simmer until the sugar dissolves. Remove from the heat and stir in the lemon juice. Add another 600ml cold water, then add the Blue Curacao and pour the mixture into ice cube trays to freeze overnight.

Step 2: When you’re ready to serve, add the salt to a small plate. Rub the side of a cut lemon along the rim of your glasses, then dip and roll the edge of the glass in the salt until coated. Add the blue lemonade ice cubes to a food processor, blend until slushy and pour into glasses. Top each one with 25ml tequila, and serve!

Top tip: Making this for kids? Ditch the Blue Curacao, tequila and salt rimmed glasses for blue food colouring. Use a few drops for a bright blue drink.

Watermelon Raspberry Slushy

Makes 2

Cook Time: 20 minutes + overnight

1 small watermelon

250g raspberries, fresh or frozen

50ml gin (optional)

Step 1: Cut the watermelon into ice cube-sized chunks, discarding the peel. Freeze the watermelon chunks and raspberries (if using) overnight on a cling film or silicone mat-lined baking tray with the fresh raspberries.

Step 2: Add the frozen fruit to a food processor and blitz until slushie. Pour into glasses then top with 25ml of your favourite gin.