PEACH AND BLUEBERRY LEMONADE

Call it juice, nectar or elixir.... Spa water is much relished these days. It is basically infusing flavours into your regular drinking water for a while or giving a face lift to the usual thirst quenchers by creative and thoughtful addition of edible blends. These are then rested well in refrigerators for the flavours to infuse and used as detox. Today's recipe is a similar to  something I had years ago during our trip to Vietnam. 

The heat has been quite unbearable in Singapore for the past one week and thirst quenchers did a big round of justice at home. We replaced our evening rounds of Filter Coffee with Lemonades, Nannaari and Paal Sarbath (milk-based). Paal Sarbath is very close to Jigarthanda preparation minus the Almond gum and Ice cream. Wondering what Jigarthanda is? Click here. Want a basic recipe for Lime concentrate? Click here.

Today's recipe requires some organizing. Once everything is ready, just mix up and refrigerate until the flavours get infused. Scroll down for the recipe.

Preparation time: 15 min

Chilling time: 2-3 hrs

Category: Drink/ Welcome drink/ Thirst quenchers

Cuisine: World

Difficulty Level: Easy

Serves: 5-6

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 97
% Daily Value *
Total Fat 0 g	0 %
Saturated Fat 0 g	0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 0 mg	0 %
Potassium 130 mg	4 %
Total Carbohydrate 25 g	8 %
Dietary Fiber 1 g	6 %
Sugars 23 g
Protein 1 g	1 %
Vitamin A	3 %
Vitamin C	19 %
Calcium	0 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 2 Big Peaches
• 100 gm Blueberry
• 2 Lemons
• 1/2 cup Sugar
• 2 -3 cups of water (adjust according to sweetness quotient)
• 2 tsp Rose water
• Slices of peaches, lemon wedges, blueberries and mint leaves for garnishing
• Ice cubes (optional)

METHOD

• Heat 1/2 cup sugar with 2 cups water in a thick bottomed vessel until it reaches a rolling boil and  slightly thick. 
• Turn the heat off and rest this simple syrup until it cools down. 
• Wash and clean the peaches and blueberries. Reserve some peach slices and blueberries for infusion.
• Cut out wedges from the peach and chop into smaller pieces. Puree this along with blueberries in a mixer and sieve to extract an almost clear pulp. 
• Mix this into the prepared simple syrup to incorporate well. Squeeze out juice of two lemons  and add the rose water into this mixture and stir well. You will get a beautiful pink-peach colour.
• Transfer this into a large pitcher or divide equally into serving glasses.
• Add the reserved peach slices, blueberries, lemon wedges and mint leaves. Secure the rim of glasses/pitcher with aluminium foil or cling wrap and refrigerate until you serve. 
• Add ice as preferred.