When you want to slake your summer thirst with something more flavorful than water, consider one of these infused iced teas or lemonades. They also make a great non-alcoholic alternative to cocktails or wine—a thoughtful option to provide when entertaining.
Peach and Pink Peppercorn Lemonade
Makes 8-10 drinks
Ingredients
9 cups water
2 cups sugar
1/4 cup pink peppercorns, crushed between your fingers (for a more peppery drink, using 1/2 cup)
2 cups lemon juice
1 cup peach nectar
Sliced fresh peaches for garnish (optional)
1. In a medium saucepan, bring 2 cups of water, the sugar, and the peppercorns to a boil, stirring constantly, until the sugar is dissolved. Immediately remove from heat and let steep at room temperature until cool. Once cooled, pour syrup through a fine mesh strainer to remove the peppercorns.
2. In a large pitcher or drink dispenser, mix lemon juice and peach nectar with the remaining 7 cups of water. Stir in the peppercorn syrup, 1/4 cup at a time, to the desired sweetness. Chill. To serve, pour over ice and garnish each glass with a peach slice.
White-Tea, Lavender, and Elderflower Iced Tea
Makes 8-10 drinks
Ingredients
8 cups water
8 white-tea bags
2 tablespoons fresh lavender buds
3/4 cup elderflower cordial
Lavender sprigs for garnish (optional)
1. In a large saucepan, bring 8 cups water to a boil, then remove from heat. Add tea bags to hot water and steep 5-15 minutes, depending on desired strength of tea. (Steeping tea for too long will create a bitter taste.) For the last two minutes of steeping, add lavender buds. Remove tea bags and pour tea through a fine mesh strainer to remove the lavender; chill.
2. Once the tea is chilled, transfer it to a large pitcher or drink dispenser, and stir in elderflower cordial, 1/4 cup at a time, to the desired sweetness. To serve, pour over ice and garnish each glass with a lavender sprig.
Shiso Lemonade
Makes 8-10 drinks
Note: Shiso leaves are available at Japanese and specialty-food stores. Basil leaves can be substituted.
Ingredients
9 cups water
2 cups sugar
12-15 shiso leaves, roughly chopped
2 cups lemon juice
Fresh red currants for garnish (optional)
1. In a medium saucepan, bring 2 cups of water, the sugar, and the chopped shiso leaves to a boil, stirring constantly, just until all the sugar has dissolved. Immediately remove from heat and let steep at room temperature until cool. Once cooled, pour syrup through a fine mesh strainer to remove shiso.
2.In a large pitcher or drink dispenser, mix lemon juice with 7 cups of water. Stir in the shiso syrup, 1/4 cup at a time, to the desired sweetness. Chill. To serve, pour over ice and garnish each glass with a sprig of fresh red currants.
Join the Discussion