It’s lemonade time again! I already pointed out how I have a slight obsession with making up lemonade flavours even when the weather isn’t displaying the tropical heat that makes lemonade so much more refreshing. Nevertheless, I still have a soft spot for lemons (and whatever fruit is on sale at Tesco) so this recipe for nectarine and thyme infused lemonade was what I came up with last weekend. What’s great is that the flavours are so subtle and the final colour of the lemonade, once the nectarine and thyme is strained out, is a beautiful amber colour that make me wonder why infused lemonades aren’t THE next big trend. Because they totally should be!
- 1 cup hot water
- 1 cup sugar
- 3 nectarines, pitted and diced
- 2 Sprigs fresh thyme
- 1 cup lemon juice (6 lemons)
- 1 nectarine, pitted and sliced.
- 6 cups cold water
- In a small saucepan, add hot water, sugar and nectarines and bring to a simmer. Gently simmer until sugar has dissolved, about 4 minutes. Remove from heat and add thyme and let cool for 15 minutes.
- In a large pitcher, strain the peach mixture and lemon juice. Add the cold water and sliced nectarine. Add ice or refrigerate. Serve cold, with colourful straws.
by Clare Carmichael My Passion for Food