Summer is without a doubt the best season in Montreal, when inviting friends over for a BBQ, splashing around at pool parties, and hanging out on terrasses until the stars come out, are just a few of our favourite things to do.\nNow on those hot sunny days, the last thing you want is be stuck in the kitchen. So here are 5 delicious summer recipes that are super easy to make, and have us eagerly looking forward to the return of our glorious summer!\nRed and White Sangria Pops\n3/4 cup red wine \t1 1/4 cups orange juice \t1 tbsp powdered sugar\nWhite Sangria:\n1/4 cup white wine \t1 cup white grape juice \t1/4 cup peach nectar\nPops:\n24 small 3-oz cups \t24 popsicle sticks \t1 orange, thinly sliced \t1 lemon, thinly sliced \t1 lime, thinly sliced \t2 kiwis, peeled and thinly sliced \t1/2 cup red grapes \t1/2 cup green grapes \t1/2 cup strawberries, thinly sliced\nCombine red sangria ingredients in one pitcher , and in another, combine white sangria ingredients. Stir and set aside. On a baking sheet, arrange cups and place a few pieces of fruits in each one. Then fill 1/2 the cups with red sangria, the other 1/2 with white sangria. Cover all cups with a sheet of plastic wrap, and poke a popsicle stick through into each cup. Freeze 4 hours, remove from freezer, peel off pops, and partay!\nRaspberry Lemon Square\n1 Fibre 1 Delights Lemon Bar \t1 tsp raspberry preserves \t1 tsp whipped topping \t3 drops lemon juice \t3 fresh raspberries as garnish\nSmooth preserves on a plated Fibre 1 Lemon Bar, mix lemon juice and whipped topping, spread on top of bar and garnish with raspberries. Boom.\nStrawberry S'Mores\n8 graham crackers \t32 large marshmallows, cut in half \t2 chocolate bars (such as Hershey's) \t1 cup fresh strawberries\nBreak crackers in half to form squares and place on a baking sheet. Then arrange 4 marshmallow halves on top of each square, and broil/torch until golden brown. Break each chocolate bar into 12 pieces, place on top of crackers, and add raspberries. Sandwich the marshmallow-topped crackers onto the raspberry-and-chocolate-topped crackers, and stack as desired. Nom nom nom.\nSalted Date Caramels\n2 cups fresh dates, pitted \t3/4 cup virgin coconut oil \t1/4 cup cacao powder, sifted \t1 tsp vanilla extract \t2 tbsp virgin coconut oil, at room temperature \t1/2 tsp sea salt \t1/4 cup coconut flour \tcoarse pink sea salt, for sprinkling\nPlace dates in a medium bowl, cover with boiling water, and let stand for 10 minutes to soften. Meanwhile, melt coconut oil in a small saucepan, then combine with cacao powder until slightly thickened to make coating. Drain the dates and process with vanilla extract, extra coconut oil and salt until smooth. Transfer mixture to bowl and freeze 30 mins until firm.\nWith damp hands, roll date mixture into balls, followed by rolling in coconut flour. Then, using a fork, dip balls into cacao coating, place on parchment-lined tray, sprinkle with extra salt, freeze for additional 10 minutes until set. Share with friends, or don't!\nVodka Gummy Bears Pops\n3 cups Sprite or ginger ale \t1 bag wooden popsicle sticks \t1 1/4 cup Vodka \t1 1/4 cup Gummy bears\nPlace gummy bears in a bowl, cover with vodka, and soak for 24-72 hours (the longer the better obvs.) Then stir to separate, strain 1/3, and place gummy bears in the bottom of 10 popsicle molds. Pour Sprite to just cover, about 1/3 full, and freeze for 60-90 mins. Once first layer is frozen, add popsicle stick, second layer of gummies, soda, and freeze again. Repeat for third layer. 18+ only.