I have been so jealous of our children these last few weeks. They are back at summer camp at Calleva, where they get to hike, canoe, kayak, ride horses, swim, rock climb, ride mountain bikes, and camp. And who knows what else. Meanwhile, I head off to the office or to my home computer to work . . . indoors. Sigh.
I am thrilled that they are out there having a blast and that they are learning all kinds of skills . I just wish I could do it too. I'll just have to lbe satisfied with having them take me out to show me what they have learned.
On the down side, though, they come home hot, tired, and hungry. I'm always a bit tentative when I show up to pick them up, wondering what kind of mood I'll find them in, or more accurately, how many of them will be hostile and cranky.
Gabe and I have decided that the best way to combat the cranks is to have something refreshing and cold for them when they get home. Often this has just been a popsicle, but somehow I got it in my head to make them some fresh peach iced tea. Of course, I only had nectarines the day I decided to make it so they substituted for the peaches.
I made a syrup with the nectarines and have kept it in the refrigerator. It's been there for almost two weeks and it is still delicious. I just add a few tablespoonfuls of the syrup to the iced tea when I serve it.
It was quite a hit among the parched campers, and even quite tasty for those of us who had spent the day in air conditioned comfort.
Second Helping: Strawberry Soda
Thirds: Perfect Peach Pie
Fresh Peach (or Nectarine) Iced Tea
Once you have created the syrup, the choice is yours as to what you want to do with the fruit. I recommend leaving the fruit in the syrup in the refrigerator when you store it for a more intensely flavored syrup. It will keep for at least a week. When you add the syrup to the tea, you can add only the syrup for a smoother drink, although our children love the big chunks of peach mixed into the tea. We just serve it with a spoon.
Makes 2 cups of syrup
5 peaches or nectarines
1 cup sugar
strong black tea, cooled
Add 1 cup of water to the sugar and bring it to a simmer in a small stockpot. Let the mixture simmer until the sugar completely dissolves and is clear.
While the syrup is cooking, wash the peaches and coarsely chop them. When the syrup is finished, add the peaches or nectarines and mash them gently with a potato masher. Set the mixture aside to cool.
Fill an 8-ounce glass with ice. Add the tea and 3-4 tablespoons of syrup. Taste and add more syrup if you like.
The syrup can be stored in the refrigerator two weeks. Store the syrup with the peaches still in it to intensify the flavor, or strain them out. The peaches will be quite sweet and can be eaten as they are or served over pancakes, on plain yogurt, or over ice cream.
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