and reduce heat to simmer for 20 min- utes. Remove from heat and let cool for a few minutes.
2. Place peach mixture in a blender and blend until smooth (always be careful when machine-blending hot foods). Pour through a sieve or strainer lined with cheesecloth to strain into a pitcher.
3. Bring an additional 4 cups water to a boil. Pour over tea bags and basil and steep for 5 minutes. Remove tea bags and basil. Pour into pitcher with peach nectar and chill in the fridge until cold. Stir before serving, as the peach nectar tends to separate; serve over ice gar- nished with basil leaves.
Strawberry Honey Lemonade
This honey-sweetened lemonade is flush with fresh strawberries for a perfect balance of flavor and thirst- quenching enjoyment.
Yields 4 to 6 servings
1 pint strawberries, washed, trimmed and cut in half
1 cup fresh lemon juice (about 4 lemons)
2/3 cup honey
Watermelon-Mint Limeade
1 small watermelon (or half of a larger melon), diced cup fresh lime juice
cup agave nectar 2 Tbsp chopped mint 1 Tbsp chopped basil Pinch crushed sea salt 2 cups ice
1/3 1/3
cup warm water 5 cups cold water
1/2
1. In a blender, place strawberries and ¼ cup lemon juice and blend until smooth. Pour through a fine sieve and press with the back of a spoon or pour through a strainer lined with cheese- cloth to extract as much liquid as pos- sible. Discard pulp.
2. In a pitcher, mix together honey and warm water and stir until honey is dis- solved. Add strawberry juice, remaining lemon juice and cold water. Mix well and serve over ice.
1. Using a chinois or other fine-mesh strainer, push the watermelon through the mesh using a sturdy wooden spoon, to push through all the liquid into a bowl, leaving behind the pulp and seeds. Pour the liquid into a pitcher with the lime juice, agave nectar and a pinch of salt. Chill well.
2. Just before serving, add the mint and basil to the liquid, and blend the mixture in the blender in two batches, adding a cup of ice to each batch.
Future fun: Freeze leftover portions into popsicles for an easy treat on another day.
Recipes from The Balanced Plate and Living Cuisine, by Renée Loux, and
ReneeLoux.com; limeade recipe cour- tesy of Beth Bader, co-author of The Cleaner Plate Club.
40 Collier/Lee Counties
swfl.naturalawakeningsmag.com
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