Summer Thirst Quenchers
Next time you’re planning a summer gathering, try one of these delicious summer drinks from guest blogger Aubrey Jenkins.
This tea is simple and refreshing. Hibiscus gives the tea a deep ruby red color, and a tart flavor that is best balanced with a little sweetness. I prefer the tea to remain slightly tart, but you can sweeten to your liking.
- 1/2 cup dried hibiscus flowers or pedals
- 6 cups water
- 2 tablespoons honey
- Combine all ingredients in a medium sauce pan and bring to simmer.
- Turn off heat, and let steep for 10 minutes.
- Strain hibiscus flowers from the tea and let cool in the fridge.
- Serve chilled over ice, or make a spritzer with half hibiscus tea and half soda water!
This is the perfect beverage to pack on a picnic, or to serve at a summer BBQ! Easy to make and far less messy than eating fistfuls of watermelon slices (although that is sometimes part of the fun!)
- 1 small watermelon, about 6 pounds
- 1 lime, juiced
- 1/4 teaspoon hot cayenne pepper (optional)
- Cut melon in half.
- Using a spoon, remove seeds on the surface.
- Scoop melon into a blender, removing seeds as you work.
- Juice lime and add to blender.
- Blend for about 1 minute until smooth.
- If you want to add a kick to your beverage, add some cayenne to taste!
- Serve chilled or over ice.
A traditional Indian yogurt-based beverage. Mango is a popular flavor, but try experimenting with other fresh fruits - berries or melon - along with other spices like cinnamon or saffron!
- 1 cups plain yogurt
- 1/3 cup whole milk
- 1 cup cubed ripe mango
- 1 tablespoon lime juice
- 1/2 teaspoon cardamom (optional)
- Peel mango and remove pit.
- Cut the fruit into cubes and add to blender with remaining ingredients.
- Blend until smooth.
- If your mango isn't too ripe, you can always add a teaspoon of honey.
- Serve in a chilled glass and enjoy!
You likely have some rosemary growing in your garden or herb pot, so just trim off a few sprigs and make your own batch of rosemary lemonade to sip on a hot summer day!
- 2 cup water
- 2 cup raw sugar
- 6 sprigs rosemary
- 2 oz Rosemary Simple Syrup (see below)
- Juice of 2 lemons
- 4 oz water
- In a small sauce pan, bring 2 cups of water and 2 cup of sugar to a simmer, stirring frequently. Once sugar is dissolved, add rosemary springs (stem intact) and simmer on low for 15 minutes. Remove from heat, transfer to a glass jar and store in the fridge for whenever you wish to make rosemary lemonade!
- In an ice filled glass, combine simple syrup with lemon juice and water.
- You can play with proportions to make it more or less sweet/tart.
- A little tip: Measure your ingredients and ice into a mason jar, screw on the top and shake it! Fun, easy and instantly chilly!
Aubrey Jenkins is an up-and-coming food blogger and photographer from Seattle who writes to inspire home chefs to cook intuitively and eat mindfully with a focus on whole foods, seasonal eating and healthful alternatives. Check her out at www.drumbeets.com