The Good Table At Home: Summer Refreshers
by Kelly Knight, Marketing Manager for The Good Table
In the Kitchen
While the Bay Area has actually been a little chilly lately, we know it will get hot again sometime. And when it does, the best thing, in my not-humble opinion, is to drink something that cuts the heat and gives you back some much needed energy.
Here are two summer refresher recipes to keep cool and stay hydrated!
Peach Nectar Iced Tea
Peach Nectar Iced Tea
by Heidi Swanson, of 101 Cookbooks
INGREDIENTS
4 cups cold water
4 bags black tea
4 cups peach nectar (Note: You can buy this at the grocery store in the juice section. It’s sweeter than straight peach juice. Looza is my favorite brand.)
Plenty of ice cubes
2 peaches, peeled, pitted, and sliced into eighths
Mint sprigs for garnish
DIRECTIONS
Bring the water to a boil in a saucepan. Remove from heat, add the teabags, cover, and steep for 5 minutes. Remove the tea bags and let the tea cool to room temperature on the counter. Stir in the peach nectar and feel free to add more if you want it even peachier. Serve in ice filled glasses garnished with a couple peach slices and the mint if desired.
Shiso Limeade
Shiso Limeade
from Laura McLively and The Berkeley Bowl Cookbook
What’s really fun about this is that the acidity of the lime juice turns the shiso tea into a shocking pink color. I really enjoy it. You can find fresh shiso at Asian markets and finer grocery stores.
INGREDIENTS
1 cup packed Chinese shiso leaves, plus a few for garnish
2 liters boiling water
2 tablespoons agave nectar (or more to taste)
1/2 cup freshly squeezed lime juice
Lime slices for garnish
DIRECTIONS
Place the shiso leaves in a large, heat-resistant jug or jar and pour the boiling water over the leaves. Let the tea steep for 10 to 15 minutes, depending on your desired strength. It’s a subtle flavor — a bit like lemon mint, so you may want to go longer. Stir in the agave nectar and lime juice and watch as the tea magically takes on its bright pink color. Chill before serving. Serve over ice with a lime slice and a shiso leaf.