Laura Kessinger / For The BulletinTrick kids into hydrating in the heat by offering frozen grapes, ice pops and watermelon.

Entertaining outdoors during a heat wave can be a challenge. Instead of complaining about it, use the high temperatures as an opportunity to show off your hot-weather hospitality skills.

Keep food and drinks as well as guests cool by using some of the following hints and tricks for having fun, staying comfortable and hydrated, and keeping the buffet ice from melting.

Certain kinds of fun can only happen when it’s hot out. Take advantage of peak heat to set up the slip and slide or kiddie pool. Let guests run through sprinklers or instigate a water balloon fight or hose duel. Find ways to give guests of all ages a dose of summer break fun.

Hydration vs. libation

Staying hydrated is difficult when having fun in the sun. Attract guests of all ages to water by disguising it with bubbles.

• Create a soda mixing bar with flavored sparkling waters, juices to add color and fresh garnishes such as citrus slices, melon, pineapple, cucumber and mint. (Don’t forget the bendy straws.)

• Pitchers of mocktails are as good as their cocktail counterparts can be another enticement. Think mock-mojitos with limeade and fresh mint.

• Kids can be tricked into eating their water by offering treats they can’t resist such as frozen grapes, watermelon-on-a-stick and homemade juice frozen pops.

As the host or hostess of a hot-weather affair, it’s even more important to remember to stay hydrated and ahead of the party. A few drinks of alcohol while you prep, coupled with forgetting to stay hydrated, could mean you fade out too early.

“People are more susceptible to alcohol when it’s hot outside,” explained Sharon Franke, Director of the Good Housekeeping Research Institute Kitchen Appliances and Technology Department, “so serve lighter drinks like sangrias, and make sure your proportions don’t tip too far in liquor’s favor.”

This doesn’t mean you have to serve your microbrewing buddies watery, flavorless macros, however. Instead, opt to serve lower-alcohol session beer, available in many different styles, including IPAs, that are 4.5 percent alcohol or lower.

Neck chillers

As guests arrive, offer cooling neck chillers, bandanas filled with ice, or even damp, tightly rolled tea towels fit for a garden party. Display in a decorative ice bucket near the entrance and send with guests as party favors as they leave. Keep squirt bottles of ice water in the bucket for misting and to re-wet chillers as the party goes on.

If your guests have ever experienced the instant and lasting effect of a wet towel draped over their neck and shoulders when it’s 102 degrees out, they will be quick to snap up a neck chiller.

It took me years to try this, because I thought it looked silly. But when it was 100 degrees out and my kids said it would embarrass them if I did, I decided it was the perfect time.

Making ice last

“We bought too much ice,” said not a single hot-weather host or hostess, ever. When the mercury reaches extreme heights, it’s especially important to overestimate — not underestimate — how much ice you’ll need. According to several experienced party planners, a good rule of thumb is to have a pound of ice per person. Martha Stewart recommends a pound per person per hour. And this is just for the drinks! You’ll also have to consider ice to keep the food cold.

Ensure you’ll have ample ice by using rock salt or dry ice to slow the melting process so you get the most out of the ice you have.

It seems counterintuitive when we see rock salt melting the ice on sidewalks in winter to think that adding it to ice could make it colder, but science says it’s true; a sprinkling of coarse kosher salt on ice, though the reaction causes the surface to melt, does actually bring the temperature of the ice and water mixture down.

At negative 109.3 degrees, dry ice is another secret weapon to use, although caution should be used because it can cause burns or frostbite to bare skin. But when handled with care, it can be quite an asset, keeping ice from melting and even Popsicles and ice cream sandwiches frozen.

Penguin Brand Dry Ice’s website warns, however, to “avoid direct contact with skin by using gloves, tongs or a towel when handling” and to “wrap the dry ice in a towel and use a hammer to break it into smaller pieces.” A quick online search will offer many ways to use it safely.

Keeping cold food cold

Skip dairy-based dips, and make the potato salad with whole grain mustards and vinegar or tangy vinaigrettes instead of mayo.

Display side dishes and garnishes in small containers to keep contents from wilting, spoiling or drying out, submerged to their necks in an iced cooler or buffet (bonus points for adding rock salt or dry ice). Keep prepared back-up portions ready in zip-close bags in the fridge or a behind-the-scenes cooler for easy, utensil-free replenishing.

For a cold buffet that’s as easy to set up as it is to store when not in use, Inflatabuffet by BigMouth Inc. ($12.99 Amazon.com) can be filled with ice to make a salad bar or display drinks. Blow-up kiddie pools work, too, but the Inflatabuffet is the grown-up, home-catering alternative — and it actually fits on the picnic table. With small packages of dry ice between layers of regular ice and a dusting of rock salt on top, you’ll be surprised by your cold buffet’s staying power.

Other tips and tricks

DIY ice: Make ice blocks for the cooler the night before, freeze water bottles for keeping liquids cool without watering down, or even make fancy ice by adding mint, citrus twists or cucumber slices.

Keep the house cool by cooking and baking outside. Pies and even pizzas can be cooked on the grill.

Misting wands or hoses are inexpensive to buy or make and can be used to cool any outdoor area within reach of a hose bib.

Don’t forget about shade! Create it by hanging tapestries or stringing sheets from the roof line or trees.

Cool the air by hanging wet sheets next to seating or dining areas and turning a fan to graze them as it rotates.

Spice it up to stay cool. According to Food and Wine Magazine, “Spicy dishes spiked with chiles or ginger can actually cool you down in hot weather.” Test this fact with a spicy-cold gazpacho.

Buy a stock of reusable ice cubes to keep cosmos, white wine and chilled beverages cold, without watering them down. Keep in a smaller cooler with dry ice to keep frozen.

Never sweat

“A host or hostess should stay calm, cool and collected,” says Susan Spungen in her book “What’s A Hostess To Do?”

Tall orders, Spungen, when it’s 100 degrees out. But we accept the challenge.

With proper attention to details such as sunblock (display in the guest bathroom so guests can use the mirror to re-apply) as well as adequate supplies of make-it-or-break-it essentials, such as ice, you can stay calm.

You’ve planned for a great party. Cool is easy. Not only are you keeping food and drinks cold for the duration, but you and your guests will also be looking and staying cool wearing your neck chillers. Collected is the way you’ll appear because (wink) you’re pretty proud of yourself for keeping anything cool in the heat.

— Reporter: laurakessinger@gmail.com