Kelli Kelly
Another week of 100-degree temperatures is in the record books, and I can’t help but wonder when it will end. This last week, I heard about a peer-reviewed study that determined that the higher the ambient temperature, especially overnight, the worse people perform on tests. Heat makes us less smart. I am feeling that right now.
As my capacity to be insightful or creative is seriously diminished, I beg your forgiveness for the lack of pith in this week’s article. Instead of using my words, I will share the words of others, specifically, the recipes for tasty non-alcoholic beverages that sound like they would really hit the spot at 4 p.m. when the mercury hits its peak.
Sweet Bay-Peppercorn Shrub - by Rebekah Peppler
A shrub is a drinking vinegar historically used to preserve fruit during the peak season for year-round enjoyment. This recipe relies on citrus juice to bring the tang.
INGREDIENTS:
- 5 Medium lemons, peeled and fruit reserved
- 1 Small grapefruit, peeled and fruit reserved
- 1 ¼ c Sugar
- 1 ½ t Whole black peppercorns, crushed
- 1 t Flaky sea salt
- 3 Sprigs fresh thyme
- 3 Cloves crushed
- 2 Bay leaves
DIRECTIONS:
Place the citrus peels in a large jar; add sugar, peppercorns, salt, thyme, cloves, and bay leaves.
Use a muddler or the end of a rolling pin to work the sugar into the peels until they release their oils and turn translucent. Set aside at room temperature for at least six hours or overnight. Much of the sugar should be dissolved, and the citrus peels will be mostly translucent.
Juice the reserved lemons and grapefruit (about 1¼ c of juice). Add the juice to the mixture and stir until the sugar and salt dissolve. Strain through a fine-mesh strainer, pressing on the solids, and transfer the liquid to an airtight container.
To serve, pour an ounce or so over ice and top with sparking water or tonic.
Cucumber Agua Fresca with Mint and Ginger - by Yewande Komolafe
INGREDIENTS:
- 1 ½ c Packed fresh mint leaves
- ½ c Sugar
- ¼ t Salt
- 1 c Hot water
- 2 English cucumbers, ends trimmed, cut into 1” pieces
- 1 3” Piece of ginger, about 2 oz, scrubbed and chopped
- 1 Lime, plus more as needed
DIRECTIONS:
- In a medium bowl, combine mint leaves, sugar, and salt. Crush them all together using a fork or the back of a wooden spoon until the mint is bruised. Pour in the hot water, stirring until the sugar and salt dissolve. Steep for five minutes.
- Combine the cucumbers and ginger in a blender. Zest the lime over the blender, then halve it and squeeze in the juice. Add 1 c room-temperature water. Puree on high until smooth. Pour the puree through a fine-mesh strainer, pressing the solids with a spatula to extract the liquid. Discard the solids and pour the agua fresca into a medium pitcher.
- Pour the mint syrup through the same strainer into a container, pressing on the leaves to extract the liquid. Add ¼ c strained syrup to the agua fresca. Taste and add more syrup or more lime juice as needed.
- Fill glasses with ice, add the agua fresca. Serve immediately.
Roasted Banana Lassi - by Niven Patel
INGREDIENTS:
- 2 Rripe large bananas, peeled, cut into large chunks
- ½ c Brown sugar
- ½ Vanilla bean, split, scraped
- 1 Green cardamom pod, lightly crushed
- 2 c Plain yogurt
- ½ c Whole milk
- ½ c Ice
DIRECTIONS:
- Heat oven to 350°.
- Put fruit in small ovenproof skillet or baking dish. Sprinkle with sugar, vanilla bean seeds and pod, and cardamom pod, stirring to coat fruit with sugar.
- Roast the fruit until soft, stirring every 5 minutes, until most of the liquid has evaporated and begins to bubble and thicken (25-30 minutes). Discard the vanilla bean and cardamom pod. Let fruit cool completely. Refrigerate until chilled.
- Measure out ¾ c of the cold roasted fruit. In a blender, combine fruit with yogurt, milk, and ice. Process until smooth, scraping down the sides of the pitcher once or twice
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