Chef Frank Morales pops a cold one.

It’s summer in Miami and it is freaking hot outside. The only true ways of getting relief involve running through a sprinkler or chasing the ice cream truck down the block, but that all stopped being cool at age 12 (or 21 — whichever).

Luckily, there are some very creative people out there whipping up refreshing food and beverages that can keep us sane this summer. These cool treats are sure to quench your thirst and tickle your taste buds, while maintaining their ability to spark conversation around the water cooler.

If you’re craving something new, but not too “out there,” Rubyjeweltreats.net may just be your salvation. A new twist on the classic ice cream sandwich, these handmade treats come in a variety of flavors other than the boring old vanilla and chocolate, including honey lavender ice cream in a lemon cookie, fresh mint in a dark chocolate cookie or espresso in a cinnamon chocolate cookie. The product’s quality is worth the price of having them shipped via next day air from Oregon (although you do get a reusable cooler and dry ice!).

“We make them all by hand and source all of our ingredients and packaging locally,” explained Lisa Herlinger, the mind behind Ruby Jewel. “I think you can really taste the quality that goes into each sandwich.”

For now, you can only buy the sandwiches online and in Oregon. Herlinger said bringing the treats to Miami would take some planning.

“We hope to spread the goodness all over. I just don’t ever want the quality to be sacrificed by mass-producing them. So, we are working on this,” she said, adding that the next flavor to emerge will be Ginger Peach. “Peaches are getting sweeter and sweeter in Oregon!”

Whether peaches or pineapple, fruit is always a great choice for summer, explained Michael Jacobs, executive chef at Grass Restaurant & Lounge, located on Northeast 40th Street in Miami.

Grass is an outdoor paradise with plush sofas, bonsai plants and bamboo trees, with a menu to match the relaxing atmosphere.

Jacobs’ menu includes a refreshing and fruity summer twist on mahi-mahi. Grilled with a ginger-lime marinade, the dish is served with spinach couscous with a roasted mango curry sauce.

“The restaurant is located outdoors, so our food can’t be hot and heavy. It has to be light,” Jacobs said.

Jacobs also recommended Grass’ Chilled Heirloom Tomato Gazpacho, which he says is “sweet and tangy, with a touch of bite,” as well as Warm Goat Cheese Crumbles with hand-picked arugula, macerated grape tomatoes and a soy-balsamic drizzle.

Next up: beer. Well, frozen beer.

Rustico restaurant in Alexandria, Va., which has nearly 300 varieties of beer for drinking and cooking, created an adults-only summer treat. “Brew Pops,” as they are called, are popsicles made out of beer and can certainly hit the spot after a long day of nursing the kids’ Slip ’n Slide injuries. Created by Executive Chef Frank Morales and Beer Director Greg Engert, the pops are offered in six flavors this summer — Cherry Kriek, Plum Mirabelle, Framboise, Banana, Cassis and Chocolate Stout — and are five bucks a pop.

The invention of these magical pops was actually an accident.

“My beer director [at Rustico] brought me a great new beer to try and I didn’t think it was cold enough, so I stuck it in the freezer,” said Morales, who has been at Rustico for about eight months. “I forgot about it until about two hours later — then, lo and behold, frozen beer.”

From there, Morales began experimenting. Brew Pops were introduced to the restaurant on June 22 and the response has been phenomenal, with Morales receiving calls from all around the world.

“[Brew Pops] are all over the blogs in Europe and people will drive 45 minutes to an hour just to get one.”

Miamians won’t have to wait much longer to get their hands on Brew Pops. Morales said a Web site will be launched shortly after Labor Day of this year. So while Virginia is freezing its collective booty off under five feet of snow this winter, Miami will be enjoying the fine taste of Brew Pops all year. (If you can’t wait and want to get on the mailing list, go to Brewpops.com.)

Speaking of alcohol, vodka cranberry and rum and Coke are so out. What’s in during summer are drinks that are “fresh and fruity,” according to Camille Ortiz, manager at Skybar in Miami Beach.

“People are looking for things that are juicy or minty,” she said. “They want something other than whiskey and hard liquor. Something that’s sizzling and refreshing.”

Skybar’s Palmojito blends the classic mojito, which Ortiz said is the drink of choice in Miami, with coconut rum, key limes and mint.

But if cocktails aren’t for you, Ortiz suggests other options. “Some people also go for champagne or even just a really cold beer will do.”

If it’s an icy brew you’re looking for (that’s not in popsicle form), then Gordon Biersch, located on Brickell Avenue, has a variety of beer at its fingertips. For the summer, Gordon Biersch is offering a Kölsch-style beer that is a traditional summer ale in Germany, according to Nic Mladucky, the brewer at the Miami location.

“We focus mainly on German styles and this is a pretty typical summer style,” Mladucky explained. “[The Kölsch] is very light and easy-drinking, not heavy like the darker beers.”

Mladucky said American breweries will serve fruity beers for the summer, depending on what is in season, such as apricot wheat or blueberry wheat.

If looking for a recipe to make on your own, the Food Network has a plethora of summer food and drinks, including Fizzy Sour Cherry Lemonade, made with fresh sour cherries and sparkling water to add a little kick. There are a ton of creative flavors when it comes to lemonade and iced tea; a simple online search can yield many choices.

For a glass of lemonade or iced tea that never gets watered down by ice, try pouring some of the juice into an ice cube tray and using those to keep your drink icy cold. Freezing mint leaves can add a little flavor once the juice cubes melt.

When in doubt, check out Web sites like Foodnetwork.com where you can find great recipes like Emeril Lagasse’s summer fruit soup or Rachael Ray’s champagne freeze. The recipes are rated by difficulty and included prep and cook times, as well as the number of servings.

Skybar Miami Beach Palmojito Recipe courtesy of Roc Media 3 count Bacardi 8 year rum 1 count Bacardi Coco coconut rum Muddled key limes and simple syrup Splash of coconut milk Splash of Coco Lopez Sprig of mint leaves Splash of bitters Muddle mint, limes and simple syrup. Add ice, rums, coconut and bitters. Shake vigorously. Top with soda water. Garnish with a palm leaf. Sit back. Smile.

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