This month was the first time I read about HotM. For those of you that don’t know what HotM is, details can be found here on Ilva’s lovely Lucillian Delights. The theme for this month’s HotM is fruit and berries. The recipes you post for HotM should be heart healthy. I thought being a (trained, not practicing) dietician I should enter HotM (even though most of the recipes on this blog don’t exactly fit the description ‘heart healthy’).
When paging through my cookbooks I came across a nectarine ice tea recipe in Entertaining by Donna Hay. It is ice tea with the addition of pureed nectarines and is flavoured with basil and mint. I made some adaptations by replacing the darjeeling tea by vanilla rooibos tea and omitting the mint. The result is a very tasty, silky smooth, refreshing nectarine beverage with a hint of basil. The amount of sugar called for in the recipe was exactly right, making it sweetish but definitely not too sweet. The sugar could be substituted for artificial sweetener for people who want to cut back on sugar 😉 Use good ripe nectarines to get a good nectarine flavour.
makes about 1 Â½ l (6 Â½ cups)
2 tbs of vanilla rooibos tea
1 cup basil leaves
125 g (Â½ cup) sugar
1 Â¼ l (5 cups) water, boiling
5 medium size nectarines, pureed and sieved
Put the rooibos, basil and sugar in a heat-proof bowl. Add the boiling water and allow to steep for about 7 minutes. Remove the rooibos and basil. Add the nectarines and allow to cool down. Refrigerate for at least 2 hours before serving.