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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Cold Brew Iced Tea With Plum and Basil


 

Iced teas and coffees are simple summertime pleasures. I make a variety of Iced teas and Tisane every summer. You can find some recipes HERE. These are not cold brews though.

I am very fond of cold brewing as it is a gentler and slower and selective process of brewing than the hot brew and the subtle flavors of the tea leaves come out very well. I find them less acidic too. Another one is the Sun brewing where you keep the tea infusion outside in the sun and let the heat help in steeping. I have noticed that both ways the taste is different. Even the traditional hot brews and cold brews are chemically different from each other and taste different so do not compare them, instead enjoy them as different drinks.

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Cold Brew

For those of you who are not familiar with cold brew let me tell you how it is done. You take a tumbler, add tea leaves of your choice, add water, spices and herbs if desired and let it brew for 6-8 hours. The amount and quality of leaves and the time for steeping depends on which tea you are using and what strength you desire. Sometimes I use the infused leaves 3-4 times, enjoying the different consistency of flavors. At times I brew for 1-2 hours and it’s good to go.

You will have a lot of leeway when it comes to the proportions but I use the standard 4 tsp/1 liter ratio. Adding or reducing as per requirement. I usually steep the tea for 6-8 overs or overnight. Remember that you will need more tea leaves than you will need for a hot brew.

You can add spices like all spice, clove, cinnamon, star anise etc and herbs like lemon grass, mint, basil, thyme sprigs or rosemary sprigs to the infusion. I do them with fruits too. Peaches, plums, nectarines, kokum, mango, lemon, orange, various berries work beautifully with them. There are endless combinations you can explore.

You can freeze these teas to makes gorgeous slushies too and be adventurous to add some Vodka, Gin, Bourbon etc.

I recently went to the hills and got some lovely hand plucked small variety of plums.  Here’s how I made the Plum and Holy Basil infused Iced Tea with them

Unlike the usual way of  masticating plums with sugar or making a syrup with plums I prefer fresh fruit tipped into the iced tea. I also use the pulp of over ripe plums to add extra flavor.

Overripe and bruised plums work best with this tea and you can add a few slightly ripe but firm sour ones too.

Ingredients: 

4 tbsp Darjeeling Black Tea leaves or tea leaves of your choice

6 -8 Medium size Ripe Plums

2 tbsp Organic raw honey (optional)

1 liter water

1 tsp Lemon Juice

Lemon wedges

Few leaves of Holy Basil

Steps : 

Take 6 of the plums and remove all the pulp in a bowl. Discard the stone or pit. Add honey to the pulp and mix. Keep it in the fridge.

In a pitcher or tumbler add the tea leaves and basil leaves then top them with drinking water. Close the lid and let it seep overnight or for 6-8 hours.

When making the plum iced tea, strain the tea in a glass pitcher and add the pulp to it. Mix nicely. Test for sweetness. I prefer the fruity sweetness and don’t add too much of honey. I don’t use sugar but you can make a simple sugar syrup and add if needed. You can also mix a little hot water and honey to mix instead of mixing it in the fruit pulp. I like it that way,

Add lots of ice and slender wedges of plum along with lemon wedges. You can add a few plum and lemon wedges to the tea while brewing too. It gives an even more intense flavor. Before straining the tea leaves just take them out and add to the strained tea.

Use the tea leaves again if desired. I use this twice.  The green tea leaves I use at least 3 times.

Pour the tea in tall glasses with plum and lemon slices and the basil leaves. Keep a stirrer in each glass. You would love the deep dark plum slices and the soothing green basil leaves floating in the ruby red liquid.

Sip this delicious and refreshing fruity iced tea to battle the summer heat.

You can also freeze some of the Plum iced tea in ice cube tray and add that instead of normal ice cubes.

I froze some of the iced tea to make a super delicious slushie with intense flavors. Do try that too. I’m not a big fan of sorbet but you can go ahead and make that too.

Make these delicious fruity Iced teas this summer to stay hydrated the healthy, flavorful way.

Do leave a note if you make this.