Here are four summer drinks that will refresh your day. Special thanks to Pick Up Limes for the great recipes.
Peach Thyme Iced Tea
4 cups (960 mL) boiling water, ideally around 185°F (85°C)
4 white tea bags
3 lemons, juiced
Peach thyme syrup
6 ripe peaches, pitted and roughly chopped
10 sprigs fresh thyme
1 cup (240 mL) water
⅓ cup (80 mL) maple syrup
1½ cups (166 g) ice cubes
½ peach, sliced
4 small sprigs fresh thyme
To a large jar or bowl, add the boiled water and tea bags, and let it steep for 8 – 10 minutes, then remove the tea bags and let cool off. Once cooled off completely, stir in the lemon juice.
To a saucepan, add the peaches, thyme, water, and maple syrup. Bring to a gentle boil over medium-high heat.
Once boiling, reduce the heat and let the mixture simmer uncovered for about 20 minutes, stirring occasionally. Once the peaches have started to soften, use the back of a wooden spatula or tamper to mash the peaches to release their juices and flavours.
Place a sieve over a bowl and strain the peach mixture. Using the back of a spoon, press out as much liquid from the mixture into the bowl as possible. Let this cool off completely. Note: no need to throw away the peach puree that remains in the sieve. You can either eat it as is (it’s like eating applesauce!) or add it to a smoothie.
To assemble the drinks, divide the ice cubes between your glasses. Then pour one part peach syrup to two parts of the cooled lemon tea mixture into your cups. Stir it, garnishing with peach slices and fresh thyme. Enjoy!
Grapefruit Rosemary Spritzer
2 large grapefruit
2 cups (330 g) fresh pineapple chunks
6 large sprigs fresh rosemary
½ cup (120 mL) water
⅓ cup (67 g) granulated sugar
1½ cups (360 mL) grapefruit juice
3 cups (720 mL) carbonated water
3 cups (333 g) ice cubes
Start with zesting the grapefruit. Reserve the zest for later.
To a medium saucepan, add the juice from the same grapefruit, along with the pineapple, rosemary, water, and sugar. Place the saucepan over medium-high heat, and cook uncovered at a gentle simmer for 10 – 15 minutes, stirring occasionally.
Next, we can add the grapefruit zest to the saucepan. By now the pineapples should have softened as well, so using a wooden spoon or wooden tamper, mash the pieces of pineapple to release its juices and flavour.
Place a sieve over a bowl and strain the mixture, using the back of a spoon to press out as much liquid from the mixture into the bowl as possible. Let this cool off completely, first on the counter, then in the fridge.
To make the drinks, divide the ice between the glasses and for each cup add 1 part of the flavoured syrup, 1 part grapefruit juice, 2 parts carbonated water. Garnish with grapefruit wedges, and rosemary sprigs, and enjoy!
Ginger Mint Lemonade
1 Tbsp (6 g) freshly grated ginger
20 (13 g) fresh mint leaves, or more as desired
3 lemons, juiced
3 cups (720 mL) water
2 cups (222 g) ice cubes
2 Tbsp (30 mL) agave syrup, plus more as desired
Wash the ginger, and grate it into a pulp. Gather the pulp into your fist and squeeze with your hands over a pitcher to extract the juice. Discard the pulp. Note, the more ginger you use, the spicier the kick. If you want a subtle ginger flavour, just cut the ginger into slices and add to the mix, instead of grating and squeezing.
Add the mint to the pitcher, and using a wooden spatula or wooden tamper, give the mint a mash. We want to bruise the mint leaves slightly, just enough to extract some of their flavours into the drink.
To the pitcher, then add the lemon juice, water, ice cubes, and agave syrup. Stir it all, and serve immediately. Add more syrup if the drink tastes too tart. Cheers!
1½ cups (225 g) frozen raspberries
¼ cup (60 mL) maple syrup, or more as desired
4 lemons, juiced
4 cups (960 mL) cold water
2 cups (222 g) ice cubes
fresh mint leaves
Add the raspberries and maple syrup to a saucepan on medium-high, cooking for 3 – 4 minutes. Keep the mixture at a gentle simmer, and as the raspberries start to soften use the back of a wooden spatula or tamper to mash them up.
Place a sieve over a pitcher to strain the raspberry mixture, using the back of a spoon to press out as much liquid from the mixture into the bowl as possible. Let this liquid cool off completely.
When cooled, stir in the lemon juice, cold water, and ice, and give it a stir.
Garnish with lemon, mint and fresh raspberries if desired, and enjoy!