Each day this week, Tom Barton, the executive chef at Northeastern’s Boston campus, will provide a new tip to help you make healthy summer recipes. The recipes follow the principles of the Menus of Change initiative, which was founded by the Culinary Institute of America and the Harvard T.H. Chan School of Public Health to help people make healthy, sustainable, and delicious food choices.
Day 1: ‘Hot Days, Cool Drinks’
Keep cool this summer with a twist on traditional iced-tea.
Hot Days, Cool Drinks: Peach Thyme Iced Tea
Peach Thyme Iced Tea
- ½ cup + 2 tablespoons honey
- 1 tablespoon chopped fresh thyme
- 8 cups water (2 cups at room temperature, 6 cups boiling)
- 6 cups fresh or frozen peaches, sliced
- 10 regular-sized black tea bags
- 2 tablespoons fresh lemon juice
- Thyme sprigs and lemon slices, for garnish
Menus of Change says…
- Fill half your plate with produce, including fruits such as peaches
- Limit the use of added sugar
- Drink plain tea, which is calorie-free and contains antioxidants
- Place honey, chopped thyme, room-temperature water, and 4 cups of the peaches in a pan. Cover and bring to a simmer over medium-high heat. Stir and reduce heat to low.
- Simmer, covered, stirring occasionally, for 30 minutes. Let cool completely, for about 30 minutes.
- Pour mixture through a wire-mesh strainer, pressing solids to extract juices.
- Place tea bags and remaining 2 cups of peaches in a 3-quart heatproof pitcher. Add boiling water, let steep 15 minutes, and discard the tea bags.
- Stir in lemon juice and peach syrup. Serve over ice. Garnish with thyme sprigs and lemon slices.