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recipe af veggie-delight

Photo by Leo Gong

Veggie Delight

This savory tomato drink is complemented well by the sweet-tartness of kombucha. Sprinkle hot sauce to taste for a spicy kick.

 

6 tomatoes, or 1½ cups tomato juice
1/2 green bell pepper
1/2 red bell pepper
4 celery stalks
1/2 cup chopped green onion, green parts only
1/2 cup chopped cilantro leaves
1/2 cup plain kombucha
3/4 tsp. kosher salt
Hot sauce, such as Tabasco, to taste
Tools: juicer, pitcher, spoon
Glass: highball or pint
Garnish: celery stalk

 

Run the tomatoes, green pepper, red pepper, celery, green onion, and cilantro through a juice according to the manufacturers instructions. Pour the finished juice into a pitcher along with the ½ cup of kombucha. Add salt and hot sauce to taste. Serve the juice as-is, or add a shot of vodka for a fresh, tangy Bloody Mary. Garnish if desired.

 

Reprinted with permission from Kombucha Revolution by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC.


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recipe af sweet-iced-tea

©istockphoto.com/Kesu01

Isn’t It Sweet?

A mix-and-match guide to sweet tea.

 

In our July/August 2014 issue, writer Jenny Adams pens an ode to sweet tea—the sugar-sweetened summertime staple of the South. And while tradition calls for strong-brewed black tea and enough sugar to make a dentist shudder, there are plenty of ways to dress up the basic recipe. From honey to agave to maple syrup, and with plenty of fresh ingredients, here’s how we’re shaking up sweet tea this summer.

 

Basic Sweet Tea
Steep 4 tsp. black tea (or 4 teabags) in 4 cups of water for 6-8 minutes. Strain tea, stir in 1/2 cup of granulated sugar and let cool to room temperature before refrigerating. Serve cold, and over ice.

 

Swap Sweeteners
Instead of granulated sugar, try swapping in these sweeteners:

 

1/4 cup honey
1/8 cup maple syrup
3 Tbsp. agave nectar

 

Mix-and-Match
Using the basic sweet tea recipe as a guide, use these flavor combinations for a few modern twists:

 

Green Tea + Honey + Fresh Mint + Cucumber
Rooibos + Honey + Rosemary + Apricot
Earl Grey + Maple Syrup + Vanilla Ice Cream
Darjeeling + Maple Syrup + Pineapple + Coconut Milk
English Breakfast + Agave Nectar + Cantaloupe
Hibiscus Tea + Agave Nectar + Bing Cherries
Oolong + Agave Nectar + Fresh Ginger + Pear


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Husk Sweet Tea

In our July/August issue, Jenny Adams explores the signature drink of the South: sweet tea. Making sweet tea can be as simple as reaching for some teabags and sugar, but Southern chefs are increasingly putting their own twists on the basic recipe. At Husk in Nashville, chef/owner Sean Brock and general manager Kenny Lyons have the leaves for their iced tea custom-blended at Positiffitea in Murfreesburo, but you can make your own blend using similar styles of tea leaves. Mix the tea leaves together to combine, and then store in an airtight container.

 

Husk Tea Blend
3 1/2 oz. Assam
3/4 oz. Ceylon
3/4 oz. Darjeeling

 

Husk Sweet Tea
Heat 1/2 gallon of water to 202-205 degrees F (either test the water with a digital thermometer, or bring it to a boil, then remove from heat for one minute). Measure 3.4 oz. of the tea blend and steep in hot water for 6 minutes; strain out the tea leaves. Add 1 gallon of room-temperature water (if the water is too cold, the tea will turn cloudy). Make a 1:1 simple syrup and serve the tea by adding 1 oz. of the simple syrup (or to taste) to 8 oz. of tea in a 16-oz. glass, then top with ice (or add syrup directly to the batch of tea, sweetening to taste). Garnish with a mint sprig or lemon wedge.

 

Sean Brock, Husk, Nashville


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Tea Time

This lavender-laced ice tea refresher cools to the core.

 

2 oz. green tea (chilled)
1 oz. lavender syrup*
2 oz. ginger beer
½ oz. fresh lemon juice
2 dashes grapefruit bitters
Tools: shaker, strainer
Glass: cocktail
Garnish: grapefruit twist

 

Combine all ingredients, except ginger beer, and shake with ice. Strain into a chilled glass, top with ginger beer and garnish.

 

*Lavender Syrup: Combine 500 milliliters of simple syrup (1:1) with 5 grams of dried lavender in a saucepan over medium-high heat. Bring to a boil, remove from heat and cool to room temperature before straining into a clean jar. Keep refrigerated for up to 2 weeks.

 

Oak at Fourteenth, Boulder, Colorado


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recipe af Purple-Cow

Photo by Michael Harlan Turkell

Purple Cow

A homemade grape syrup adds a splash of true Americana to this ice cream float.

 

1/4 oz. Concord grape syrup
1 1/4 cups cold seltzer
1 4-oz. scoop vanilla ice cream

 

Pour the syrup into a glass and add seltzer until the glass is two-thirds full. Stir gently with a soda spoon to combine. Then, scoop a very firm 4-oz. ball of ice cream and “hang” it on the inside rim of the glass. Add remaining seltzer to fill the glass and serve immediately.

 

Concord Grape Syrup
3 1/2 lbs. fresh Concord grapes, stemmed
1 3/4 cups cane sugar
2/3 cup water
5 tsp. fresh lime juice
1/4 tsp. orange flower water

 

Combine all ingredients, except the orange flower water, in a large saucepan and bring to a boil over medium heat. Reduce heat to low and let simmer uncovered for 10 minutes, stirring occasionally. Remove from heat, let cool for 10 minutes, and stir in the orange flower water.

 

Place a strainer over a bowl and pour the grape mixture into it in manageable batches, using a wooden spoon to mash the mixture against the mesh of the strainer. Let the syrup cool to room temperature and chill before using. Keep refrigerated for up to 2 weeks.

 

Adapted with permission from The Soda Fountain: Floats, Sodas, Egg Cream and More by Gia Giasullo and Peter Freeman. Published by 10 Speed Press.


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