Peach Lemonade & Peach Iced Tea


 

I love fruit iced teas and make a lot of variations. Any over ripe or bruised fruit goes into these delicious summer drinks. We sometimes make fruity cocktails too.

Years ago on one hot summer day after being knackered by housework and my crazy kids I just mashed one of the overripe peaches and added it to a big glass of chilled lemonade (not the usual shikanji with kala namak etc. This was sweet one). No one was willing to eat this orphaned peach and I wasn’t in mood for iced tea.

The lemonade tasted different and nice but not what I was looking for.  Many days later while making peach compote I added the warm sugary muddled peach pulp to the lemonade. It turned out absolutely divine and thus began my love for fruity lemonades. I then experimented with many fruits and till now these remain my favorite over the plain lemonade. Who said lemonades were only about lemons.

I had added sugar to that one but later I didn’t feel the need or the urge to sweeten the drink with added sugar. As I often used organic honey to make the lemonade. Adding it to the simply muddled warm peaches seemed a good idea. I evolved the recipe and made it differently many times with ginger and mint, with basil, with vodka and gin, with sugar instead of honey, blended or with chucks of peaches in it. I even froze lemonade in ice cube trays with soft peach pulp in it and added those to the pitcher. Sometimes adding the preferred alcohol to it.  Each tasted differently. My favorite is with soft muddled peach pulp along with some peach and lemon wedges. Simple and refreshing. Too many flavors mar the drink.

Here’s how I made it. There are two ways to do it and I will tell you both.

Ingredients :

2-3 large ripe juicy peaches

4 cups water

1/4 cup Fresh Lemon Juice

1/2 inch Fresh Ginger Slice (crushed)

Few Fresh mint leaves muddled

2-3 tablespoon Organic Honey

Peach slices and lemon wedges to add to lemonade and to garnish

Steps – 

Method 1 :

Wash and cut the peaches in small pieces with the skin on. Discard the stone.

In a pan add those pieces and simmer on medium flame stirring constantly. When they become soft lightly press them gently with the back of the spoon and take them out in a bowl. Once they cool add honey and mix well. Keep the mix in the fridge for chilling.

Meanwhile, make lemonade by mixing lemon juice, ginger, mint and cold water.

Add the chilled peach pulp to the lemonade and throw in some slender peach slices and lemon wedges.

Keep the lemonade in fridge so it chills well. I avoid adding ice for it dilutes the drink. Sometimes I make ice cubes from the same lemonade and add those.

You can put it in the freezer for sometime and then crush it to make the drink super chilled. Spoon in some peach pulp in the glasses when you serve. You can make it as a slushie too.

You can keep the peach pulp for a day more in case you wish to make peach iced tea like I did.

There was some cold brew iced tea remaining from day before and added some of the pulp to that. I let it seep in the fridge while enjoying my peach lemonade. The resting gave a nice flavor to the tea and we had it later in the day.

Method 2 :

In a bowl add peach pieces and sugar. Mix and let it sit for some time. Heat a thick bottom pan and add the peach sugar mix. Keep the flame medium low and stir till the mixture becomes pulpy. Remove from heat and cool. Blend it in a mixer or blender and add to the lemonade. You can also bring to boil peaches, sugar and little water then cool and blend. Add this mix to a pitcher of cold water, add lemon juice , muddled mint etc and serve chilled. Use two cups of water for the peach syrup and two cups to add later in the pitcher.

As I use honey I don’t boil the water but warming the peaches brings out some nice flavors.

For the tea I sometimes just roughly chop the peaches and tip into the cold brew tea. Sometimes I make the tea by adding hot water (not boiling) over tea leaves and then straining it to desired strength. I chill it and add the peach pulp, lemon juice, lemon wedges, peach slices to it.

See, how many different way are there to enjoy this fantastic homemade summer drink.

Do try the Peach lemonade and / or the peach Iced Tea and you’ll see how refreshing and amazing it is. You’ll never go for the synthetic one again.

Spiking 1 liter of lemonade  or Iced tea with 60-80 ml of alcohol is good way to make a tipsy version. It depends on your taste. I add a little less vodka than peach schnapps when making the alcohol version. These are my preferred choices but you can add whiskey or gin too. A good peach vodka goes well with both the iced tea and the lemonade.

Do let me know if you make any of the the two.

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Bael Panna | Bel Ka Sharbat


Bel/Bael or stone apple is also known as Elephant apple and Bengal Quince. It gets its name of stone apple due to the hard cover.  It is native to India and the tree is considered sacred for Hindus. Bael fruit is used in traditional medicine. It is also found in Srilanka and Thailand.

Bael fruit is a storehouse of  good health and nutrition. Packed with protein, phosphorus, Vitamin C and B complex and tannin it strengthens the heart and mind, cures acidity, increases body resistance and improve the memory. It also cures ulcers and gastric disorders, treats acidity, burning sensation in the stomach and nausea, cleans the stomach of impurities and cures weak eyes. It is also a good cardiac tonic and energy booster. A good source of beta-carotene, Bael also cure liver problems. It also contain thiamine and riboflavin. Once a week intake of Bael fruit cures Amoebiasis .

Bael is used for making sharbat, chutney and murraba. The fruit is also eaten as medicinal remedy.

To make a healthy Bael  ( Stone apple ) sharbat we need : 

Ingredients :

  • Ripe Fragrant Wood Apple – 1 Medium
  • Sugar/Jaggery powder – To Taste (Depends on the sweetness of bael fruit)
  • Water – About 4 Glasses
  • Fresh Mint Leaves – 10-12
  • Lemon Juice – 1/2 Lemon
  • Lime Quarters – 3-4
  • Rock Salt powder – 1/4 teaspoon per glass
  • Roasted cumin powder – 1/4 teaspoon
  • Ice Cubes

BeFunky Collage

Method : 

  1. Crack open a ripe Bael fruit and scoop out all the fibrous flesh in a large glass bowl. No need to discard the seeds right now.
  2. Add 2 glasses of water to the pulp so that it submerges completely. Cover with a lid and set aside for 2-3 hours.
  3. Now mash the soaked pulp with hands and once it mixes properly sieve it through a thin mesh to collect maximum amount of juice.
  4. Add a little more water and sieve again. Throw away the seeds and insoluble fiber.
  5. Add Sugar/ jaggery powder as per the sweetness of the fruit concentrate and mix well. Refrigerate till you are ready to use.
  6. To serve panna, fill the glasses with ice cubes and pour the bael juice concentrate over it. Add Rock salt powder and the required amount of water and stir properly.
  7. Garnish with lemon wheels and fresh mint sprigs.
  8. Serve chilled.

You can muddle some fresh mint leaves and add to the fruit concentrate too. A hint of ginger also tastes good at times.

Do make the traditional summer beverages that used to be a part of our daily cuisine. They are not just refreshing but also therapeutic. Keep away from commercial, synthetic drinks.

 

Quick Recipes With Popped Amaranth Seeds


Amaranth, the royal grain, is known as Raamdana/ Ramdana, Rajgira in India. Actually it is not a grain but seeds of the Amaranth plant. These tiny seeds  pop up  when roasted to become light and fluffy and provide more protein content than the much touted quinoa. A whooping  9 gm of complete protein in one cup. Amaranth contains all the essential amino acids which makes it much better than any seed/grain.

This tiny yet power packed seed is a store house of many essential nutrients. It has a significant amount of calcium, magnesium, potassium, phosphorus, iron and Vitamin C. Another good thing is that it is gluten free so people who are celiac or gluten intolerant can easly incorporate it in their meals.

I have very fond memories of munching on raamdana ladoos as a child. Light and mildly sweetened with jaggery they are the best snacks to have at all ages as they are easy to digest too. We even used these popped seeds in porridge, both sweet and savory. Raamdana is very versatile and you just need to be innovative to include it daily in your diet one way or the other. You can use them in cutlets, frappes, ladoos, soups, muffins, breads, cakes, quiche, energy bars or use it as a breakfast cereal or baby food or sprinkle over salads etc. .

Here I made some quick sweets and a frappe using Organic popped amaranth seeds from I Say Organics. 

Dates, Mix Dry Fruit and Popped Amarath Ladoos 

This is a fantastic easy and quick recipes which can be made with or without cooking if you already have the amaranth seeds popped.

You can make bite size balls to eat as snacks. The size depends on your wish. I make them small so I can eat it often. There is no oil/ghee or added sugar so that makes these a wonderful snack.

To make these nutritious ladoos you will need :

Dates –  1 cup pitted (good quality)

Popped Amaranth / Rajgira Seeds – 1 Cup

Chopped or Powdered Mix dry fruits ( Almonds, raisins, cashews. walnuts etc. ) – 1/2 cup

Any seeds ( flax seeds sesame seeds) if you desire – 2 tablespoon

( If you have the  wet dates then no cooking is required but if the dates are dry then they need to be heated a bit. )

Method – 

Pit and chop the dates fine.

Dry roast the nuts and chop or powder them as per your taste. If using seeds then dry roast them too but take care not to over roast. Just light roasting is fine.

If  you are using dry dates then heat a non stick pan and add chopped dates to it.

Keep the flame low and stir till the dates soften.

Add the nut mixture,  seed mixture and popped ramdana, give it a nice sir and switch off the gas.

Remove the mixture in a plate and mix it thoroughly so that everything gets incorporated nicely.

Make small balls of the mixture and let them cool before putting them in an airtight container. Eat these  nutritious power packed ladoos any time of the day. I am sure kids wuld love them too. Do give it a try.

If yo uare using the soft, wet dates then just chop them and put the dates and powder/chopped dry fruit mixture in a blender and mix till a gooey mix is obtained. Take it out in a bowl and make small bite size balls from it.

Ramdana/ Popped Amaranth Brittle/ Chikki 

Our next recipe is for the brittle made of raamdana.  I have used Organic jaggery and popped amaranth seeds from I Say Organics in this recipe to get the maximum benefits from the ingredients.

Ingredients: 

Popped Amaranth Seeds / Rajgira / Ramdana – 1/2 Cup

Organic Jaggery – 1/2 Cup ( you can use Palm Jaggery too. Crumble it or cut into slivers with a sharp knife.)

Ghee/ coconut oil – 1 tbsp ( coconut oil for vegans)

Pinch of salt

Method – 

Grease a baking tray/ plate with oil and set it aside.

Put a heavy bottom pan on medium heat and add the oil or ghee to it.

Add the grated or crumbled Jaggery with a pinch of salt. I don’t use shakkar or granulated jaggery.

Stir it constantly till the jaggery melts and there are no lumps. Keep the heat low if required so the jaggery doesn’t burn. It will become more like a syrup.

Add ramdana / amaranth seeds and mix well.

Pour the mixture in the greased tin and

spread it evenly with a spatula.

Let it set for 20-30 min then remove it from the baking tray and either break into pieces or cut into squares.

Keep in an airtight container.

Note- Some people make a syrup or Paak of jaggery with water. I prefer it this way. To make it crisp you’ll need to melt the jaggery a little longer without burning. I just wait till it dissolves completely and add amaranth.  This chikki/brittle is a bit softer than the market version.

Popped Amaranth seeds Parfait with Mixed Fruit And Nuts 

I love yogurt Parfaits and this is one of my favorites. You can do so much with this basic recipe. Add any fruits, nuts, seeds to it with natural sweetness of fruits and perhaps some home made preserve or organic honey  or organic jaggery slivers/ granules if you like it sweeter. Dates/ Prunes make this frappe very delicious and naturally sweet too.

Ingredients –

Chopped Prunes or Dates

Popped Amaranth seeds

Chopped mix nuts (walnut, cashew, almonds etc and  mixed raisins ( black, gloden)

Hung yogurt

Homemade preserve/ honey/ maple or date syrup/ molasses or jaggery

Method 

Just layer these ingredients one by one to make the parfait presentable or if in a rush just toss everything together  and have it. Both ways you’re getting the goodness of this power packed recipe. Top the frappe with the Preserve or any of the other sweetening ingredient mentioned above. It is entirety up to you what to add/remove.

Make it as healthy and innovative as you desire.

Hope you liked these recipes. Do try and let me know in the comment section about your experience.