The bipolar Delhi summers this year, between heat strokes and bouts of rain were full of warm unbearable surprises. In my attempt to juggle between the heat, work, a little bit of a health regime (yes I realised I needed that) I took a break from blogging about food for two months. Summers are always crucial in
the house, to try out new drinks, syrups (homemade and otherwise), juices, coolers and what not. My love for drinks is also shared with my brother who is known as the ‘mocktail king’ of the house and I hope after he turns 21 the ‘mock’ in his drinks will be replaced by fluids which are appreciated by me to a larger extent.
My brother and I started by infusing summer fruits in water to have some cool flavoured water throughout the summer days. They also act like a detox, according to my mother who has more knowledge about the nutrition levels of foods, fruits and whatever goes in our stomachs. The first one we brewed was the classic cucumber and mint, from which we moved on to watermelon and mint and finally the favourite ‘Mousambi’. A small melon sliced put in a litre of water in the fridge over can do wonders for you between approaching heat strokes and office stress.
In the last two months mint has become my new best friend and still is. I tried a concoction of mint, watermelon, reduced balsamic vinegar, lemon juice and ice. Muddled it up in a blender and almost got addicted to it. It has been about less cooking around the gas stove and bringing forth something which is cooling, be it food or drinks.
June came and the market was painted red with the fresh cherries, plums and peaches. I used all of them for almost everything: cupcakes, creams etc. The best thing was to make a puree of the fruits with about 2 cups of any fruit, half cup of brown sugar and a cup of water mixed together in a heavy bottom pan for about 25 minutes. Then I sieved it and took out the pulp. The pulp became a base for lemonades as well. That fruity flavoured hint with the zing of lemon topped with soda/water and some ice!
I made a homemade peach tea which I came across on one weekend while I was watching ‘Chuck’s Day Off’ on one of the lifestyle channels. I love him for his passion with food and have been following him for a few years. It was wonderful the first time I tried the tea. I replaced the white sugar with brown but it had a wonderful flavour to it with more depth due to the brown sugar. I also replaced the vanilla pod with mint leaves.
For the Peach mixture
- 4 peaches deseeded and cut in half
- 1 cups of brown sugar
- 20 leaves of mint + 10 chopped mint leaves
- 2 cups water
For the green tea
- I ltr of water
- 3 tbsp of tea. I used Darjeeling black tea. It can be made with green tea or any other kind of tea you prefer
The Peach Mixture
- Put water in a pan and let the water come to a simmer.
- Pour in the sugar and let it dissolve.
- Add the peaches and the mint springs.
- Let it simmer for about ½ hour till it all the peaches have softened and the mix is reduced to a syrupy concoction.
- Blend it in a blender with the second batch of mint.
- Pour this over a sieve to have a peach puree.
The green tea
- Steep the tea bags in boiling water for two minutes and set aside to cool.
Once both the mixtures have cooled down. Mix it together in a bottle. Refrigerate and serve ice cold! Summer will be happier with this drink.