10 soft drink recipes
If traditional summer drinks like classic lemonade and iced tea are not yet disheartened, they will definitely do it in the next three months. For those who are not too lazy to spend five to ten minutes to prepare an interesting drink, we found a dozen cool recipes that will help to survive the summer heat.
Pomegranate
Cooking:
Mix lemonade, soda and juice in a large jug.
Fill two glasses with ice and pour pomegranate lemonade into them.
Fruit with strawberry sorbet
Cooking:
Mix the juice in a large jug.
Fill tall glasses with ice cubes (or prickly), pour juice into them and place on a ball of ice cream.
Tomato
Cooking:
Finely chop all the ingredients in a food processor, put into a large bowl and leave at room temperature for an hour and a half.
Wipe the vegetable mass through a fine sieve, covering it with gauze (this allows you to quickly remove the cake).
Cool the juice in the refrigerator and shake it gently right before serving. Salt can be added directly to the glasses.
Cucumber
Cooking:
Pour the sliced cucumbers and mint in a bowl, do not fully mash the mixture.
Pour the juice of agave and lemon juice into a large jug, water with ice, pour in tea and salt. Add cucumbers to jug and mash everything together until smooth.
Serve in glasses filled with ice.
Bilberry
Cooking:
Pour the berries into a non-metallic container and pour vinegar. Cover tightly with a lid and refrigerate for at least three days.
Set on a bowl sieve, pour vinegar with berries into it and rub blueberries through a sieve.
Pour the blueberry infusion into a saucepan, add sugar and boil for three minutes, stirring, it will turn out concentrate. Remove it from the heat, cool and pour into a glass jug or bottle.
Before serving, fill each glass with 1/5 concentrate and pour cold water to the top.
We draw attention to the fact that this is a recipe for preparing exactly preparations for a drink. Vinegar, although initially it is a lot of it, loses character when boiling and further diluting with water, so that the finished drink is moderately sour.
Blueberry and Thyme
Cooking:
Slightly crush the berries, put them in a saucepan and pour lemon juice, water and add thyme and zest. Bring to a boil, reduce heat to low and leave to cover for 5 minutes. Remove from heat and cool for two to three hours.
Strain the cold juice through a fine sieve, return it to the saucepan over medium heat, add sugar, honey and molasses and stir until everything is dissolved. Cool the syrup and serve half-diluted with ice water.
Iced tarragon tea
Cooking:
Pour cold water in a saucepan, add juice, sugar and zest and boil. Turn off the heat, leave on the stove without a lid for 15 minutes, then remove the zest.
Mix the syrup with tarragon in a blender, strain it through a sieve lined with a paper napkin in a glass dish and allow to cool completely.
Pour boiling water over tea, let stand for at least 6 minutes, then take out the sachets. Completely cool the tea, pour the syrup and mix well. Put in the refrigerator for five hours, tightly closing the lid. Serve with ice.
Lavender
Cooking:
For the syrup, mix 0.75 cups of water, 1 cup of sugar and lavender in a skillet, put it on medium heat and bring to a boil. Boil for a minute, then turn off the heat and let cool for at least 20 minutes.
Strain the syrup through the gauze and cool (at this stage you can add a little purple food coloring for color).
Shake lemon juice, sugar, coconut and ordinary water in a jug, pour syrup into it and mix.
Melon
Cooking:
Puree melon blender, pour into a colander, covered with a towel (not terry) and leave for an hour. Then collect the corners of the towel with a bundle and gently squeeze out all the remaining juice in it so that the cake does not get into the pan.
Add sugar, lime juice, salt to juice, mix and leave in the refrigerator for an hour.
Divide the juice into 8 tall glasses, pour them to the top of the soda.
Rice
Cooking:
Pour the rice and 2 cups of water into the blender and mix for about a minute until the rice starts to break. Add another 3 cups of water and mix for another 30 seconds. Leave at least 3 hours.
Strain the rice water through a fine sieve and discard the remaining rice. Add cinnamon, sugar, milk and vanilla sugar in rice water, cool well and serve with ice.
Photo: 1, 2, 3, 4, 5, 6 via Shutterstock