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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Tangy And Sweet Citrus Smoothies And A Ruby-Red Mocktail


I got some bright yellow Malta Fruits ( a variety of blood orange grown in Uttarakhand, India) and Limes a few days ago and apart from eating them as whole fruit, I made some awesome smoothies and detox water with them. You can substitute it with oranges, or any other variety of citrus fruit.

Use of organic fruits ensures that the zest and peel is safe to use. Loaded with vitamins especially Vitamin C, dietary fiber, potassium, calcium, natural acids and enzymes, these refreshing immunity boasting smoothies are part of my daily diet these days. I eat citrus fruits with abundance. Their use in recipes not just enhances the flavors but also helps in absorption and use of other nutrients like iron from iron rich foods i.e spinach, beetroot etc.

Lemons, oranges, maltas, grapefruits, limes, all are rich source of phytochemicals and have  cancer fighting, disease fighting antioxidant properties.

Citrus fruits are low in fat & calories and have low sodium & low cholesterol. They are the best natural diuretics that help detox your body of harmful toxins. Make your own detox water with a variety of citrus fruits for best results. We will talk about it in another post.

Blend them whole with  berries, bananas, dates, kale, baby spinach, apples, pears, mango, papaya, carrots, pineapple, kiwi. They pair well with almost all fruits and many of the vegetables. Use mint, cilantro, ginger where ever you feel they go best. For the base, I use coconut milk, home-made yogurt, dairy milk, vanilla ice cream or vanilla milk, almond milk or just blend with frozen coconut water cubes.

You can add soaked beaten (flattened) rice, oats, puffed amaranth seeds etc as a bonus healthy ad-on. I have not yet used the citrus fruits with skin for smoothies but I keep the mesocarp, which is full of nutrients, intact in the smoothies or parfait.

1. Lime and Lemony Malta Smoothie With Ginger has a refreshing blend of citrus flavors. The fresh ginger juice adds a kick to the taste and enhances the flavors too. The lemon and lime add zing to the sweet malta. Ginger is good for sinuses and soothes a sensitive stomach. All the three citrus fruits give plenty of Vitamin C and refreshing taste to the smoothie.

Wash, peel and cut the 1 malta and 1/2 lime. Put them in the blender jar. Extract juice from 1/4 inch of fresh ginger root. Add to the fruits. Add juice of half a lemon and a teaspoon of organic honey (optional). You do not need to add any liquid to make this smoothie but if you want to enhance the flavor you can add Greek yogurt or natural home-made yogurt, frozen tender coconut water cubes or a scoop of vanilla ice cream. This one doesn’t have any add-on.

To extract the juice of fresh ginger root. Grate the ginger and gently squeeze all the juice from it. Add a teaspoon of water to the grated leftover and give a good squeeze again to extract whatever is left. Use it fresh.

Once all the ingredients have blended well, pour the sunshine smoothie in a glass and add 1-2 crushed fresh mint leaves before serving. Serve all smoothie absolutely chilled.

2. Power packed Five Fruits Smoothie 

This delicious smoothie has the goodness of dates, banana, apple, malta and lime. Full of nutrition this is not just filling but also has a delicate caramel flavor to top it all.

To make this power packed smoothie you need

1 Malta/orange

1/2 Lime

1 Apple

1 Banana

5 dates (pits removed)

Pure vanilla extract -1/2 teaspoon

Hershey’s caramel syrup (optional) to drizzle

Soak the dates the night before in a little hot milk or water. Once cool, keep it in the fridge. Cut the bananas and freeze them in a zip-lock bag. Cut the apple with the skin and place that too in a zip lock bag. put the bags in the freezer the night before.

When making the smoothie wash, peel and cut the malta and lime. Keep aside.

Add chopped banana, apple pieces, softened dates (with the liquid), malta and lime pieces and the vanilla extract in this order. Blend the fruits for 1 minute at high-speed or till all the fruits have blended smoothly. Freezing the fruits gives the smoothie a creamier texture. You can use them without freezing too. If you do not have a powerful blender then blend the dates to a smooth paste separately and then add to the smoothie.

Pour this part creamy part juicy smoothie in a glass and generously drizzle the caramel syrup on top.

This refreshing glass of goodness will keep you going nicely all through the day. You can add 2 teaspoons of soaked oats, soaked flattened rice flakes or popped amaranth seeds to make it even more healthy and filling.

Tip – Add coconut cream for an awesome refreshing taste. Skip Caramel syrup if adding this. It tastes out of the world.

3. Mango, Carrot Smoothie With a Citrus Boost

I love mangoes and this vibrant glowing smoothie. I add a little ginger juice to spice it up. Yes, I am a bit obsessed with ginger in smoothies just like I love the garlic in pasta. That’s me 🙂

This energizing smoothie is my favorite. It provides100% of your daily requirement of Vitamin C & A and a good dose of folate and B1 vitamin along with other nutrients.

To make this you will need:

1 ripe mango

1 carrot medium size

1 malta/orange or any other citrus fruit

1/2 a lime

2 tablespoon of soaked oats (optional)

juice of 1 lemon

1 tablespoon fresh ginger extract

a few leafs of mint

Instructions:

Wash, peel and cut the mango into cubes.

Wash, peel and grate the carrot. I used the English carrot in this one but I usually make it with the winter’s local red one. It has a sweeter taste.

Peal and cut the malta and lime into pieces. Make sure all the fruit pieces are of equal size for a smooth blend. Put all the fruits in the blender jar.

Now, I did an interesting thing with the ginger, lemon juice and mint.

Put fresh ginger,extract, lemon juice, three pinches of salt and crushed mint in a glass and add enough water to make 4-6 ice cubes. Mix it well. The mixture should taste like a gingery lemonade. Freeze this in an ice-cube tray an hour before you make the smoothie. It gives an exotic note to the drink.

Add a few of these frozen cubes to the other ingredients and blend until smooth.

Pour it in a chilled glass over the remaining frozen cubes. Sprinkle some roasted oats and garnish this delicious smoothie with a lime wedge.

I don’t need to tell the health benefits you will reap from this one. It is a great post workout drink. Most of these smoothies have no added sweetener. The sweetness comes from the fruits so select your fruits carefully.

You can always make your own variations of these smoothies by adding or removing some ingredients but keep the base citrus.

After this wonderful citrus bonanza of healthy smoothies here is a bonus mocktail that is my personal favorite any time of the year.

The gorgeous ruby-red Pomegranate Lime Ginger Ale Mocktail

I love pomegranates and would rather eat them than blend into drinks but this particular one is irresistible. Whenever I have to use pomegranate juice in a recipe I prefer the home-made cold press juice. It is more flavorful and nutritious than the market one. This particular mocktail, or cocktail if you add alcohol to it, has to be made fresh. You can not make it beforehand. I also make pomegranate lemonade. You can add vodka to make a delicious cocktail. I am not a fan of white rum.

For this lovely mocktail I made some ice cubes by dropping 2-3 pomegranate pearls in water while setting the ice tray. They look beautiful in the drink.

It is super easy and is ready in less than five minutes.

Ingredients:

1 cup cold press juice of organic pomegranate

1 can of ginger ale ( I used Schweppes Original)

1/4 cup Thin Julienne of lime and ginger

Few fresh sprigs of mint

Salt – to salt rim the glass and a little to add to the drink (optional)

To make the cold press juice, take the juicy pearls of organic pomegranate. Place a muslin cloth in a sieve. Place this sieve on a measuring cup. Now put the pomegranate pearls in it. Rub, press and squeeze with your fingers till all the juice is released. You can use a juicer with cold-press too. (I don’t have it)

Two medium size pomegranates gave me 1 cup of fresh ruby-red super sweet juice.

In a pitcher add ginger and lime Julienne, a little salt and lemon juice. Add fresh mint leaves and with a wooden muddler just give a few gentle twists to bring out the minty aroma. Don’t over do it or crush the mint otherwise the drink will taste bitter. Add the chilled pomegranate juice, top it with ginger ale and ice cubes, Stir and pour it in cocktail glasses. Garnish with lemon wedges. You can salt rim the glasses before pouring the drink.

There is nothing more refreshingly fruity than this Mocktail.

If you add lemonade or sparkling water instead of ginger ale you will have a gorgeous pomegranate mojito. It is as good as this one but I love ginger ale and prefer it over mojito unless of course one is adding vodka to it. 🙂

Just look at this beauty. It will ceases all your troubles in just one sip.

Hope you enjoy making these healthy fruity drinks.

I will look forward to your variations of these.

Cheers to good health and happiness.