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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Beat The Heat With Falsa (Phalsa) Sharbat


Summer is back with all its vengeance and again it is time to indulge in refreshing, cooling drinks made from seasonal fresh fruits. There is nothing like traditional indigenous coolants like Aam Panna (Raw Mango Drink), Sharbats made from Phalsa, Neebu (Lemon), Bel (wood apple), khus, rose  sherbat, sattu drink, Thandai,  fruit punches / juices  and many others which are either yogurt based or milk based keep the body temperature down and provide the essential nutrients too.

Phalsa (Grewia asiatica) is one of the most popular summer fruits, at least it used to be when I was a girl). These days one doesn’t get it too easily as the berry is easily perishable. I remember the hot summer days when a vendor will pass through the lanes singing a song “kale kale phalse, taravat wale phasle” and we would rush to buy those tangy sweet berries sprinkled with pink salt. Either the berries would be given in conical-shaped leave held together by a toothpick or in a small paper bag. stained by the purple, mauve color of the phalsa.

Grewia asiatica or phalsa is a tropical berry native of  India and South Asia. Mainly grown for the fruit the other parts of the shrub like ,bark and leaves, roots too have  medicinal benefits. The fruit is full of iron, vitamin A, C, B1,2,3, calcium and dietary fiber.  The fruit has loads of health benefits and is as cooling properties that help keep body temperature down.  It helps prevent heat strokes. It offers radiation protection and the seeds contain palmitic, stearic, oleic and linoleic acids. Chewing the seed along with the flesh helps in air growth too.  The peel of the berry has antioxidant properties.

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After a week long search for good phalsa I finally managed to buy it at a local fruit cart. The berries were fresh and perfect for a summer salad. I used half of it for the salad and rest to make the gorgeous sharbat which has a tangy sweet flavor and my favorite.

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Ingredients:

Phalsa Berries (ripe) – 1/2 kg

Sugar – 150 gms (I use boora cheeni) (Quantity of Sugar depends on the sweetness of pulp exact)

Pink Salt (Kaala Namak) – to taste 

Water –

Method : 

Wash the ripe berries sprinkle a little table salt and leave them for half an hour,

Take just enough water to cover the berries and soak them overnight. (4-5 hours is also enough).  

(I keep it in the refrigerator)

Once soaked mash the berries with finger will the stones are separated.

Remove the stones and give it one stir in the mixer to make the pulp smooth. (The peel of Phalsa has antioxidant properties so I prefer to use it. )

In 3 Cups of water dissolve the sugar.

Add Pink salt to the pulp and mix

Add the pulp to the sugar solution and stir till it blends properly. 

( You can add beetroot slices or kokam syrup instead of sugar to make it sugar free yet sweet and tangy) 

Add crushed ice or ice cubes and a few tender leaves of mint and serve chilled. 

Let me know if you follow my recipe and prepare this healthy thirst quencher. 

Keep cool and stay healthy . 

Related post :

Traditional Indigenous Indian coolants