“Totally contrary to my genetic makeup, contrary to my usual behavior and preferences, contrary to all logic, I fell madly in love with Italy, its people and its chaos.”
― Nancy Yuktonis Solak
Approximately a bazillion years ago, we had a family cycling holiday in Umbria.
Well, actually it was 15 years ago, so not quite a bazillion years…
It was pretty amazing, as you can imagine. Endless fields of sunflowers and sunny days. Fabulous food. Wonderfully warm and welcoming Italians.
And, loads of Lipton’s Peach Iced Tea!
My soon-to-be-sister-in-law* introduced us to Lipton’s. And, at the time it was ambrosia. On hot, dry and dusty days of cycling down country lanes, peach tea was just so thirst quenching.
We’ve been having some pretty hot temperatures here in Sydney lately. And, it also happens to be peach season. It got me reminiscing about hot summer days in Italy drinking peach iced tea…
But here’s the thing…
While I love the idea of thirst quenching iced peach tea and all the memories even thinking about that taste evokes, I don’t love the ingredient list.
And, just in case I’m at risk of losing you, without even factoring in the Autoimmune Protocol, nutrient density and the ‘nutrition facts’ list, let’s consider that just under 600 mls of bottled iced peach tea contains about 7 1/2 teaspoons of sugar.
Four grams of sugar is equal to one teaspoon
Seriously? We were drinking LITRES of the stuff in Italy! I can only imagine how much sugar we were drinking. Conservatively, at least 15 teaspoons. Daily.
On that basis alone, I will not be drinking a commercially produced bottle of peach iced tea again in a hurry.
“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.”
― Alice Walker
But it did get me thinking…
I really loved the taste of that peach iced tea
Perhaps there was some way I could come up with a healthy, equally thirst quenching version? One that takes advantage of all the gorgeous fresh peaches currently in season in this neck of the woods.
And my Peachy-Keen Probiotic Peach Kombucha Popsicle was born.
These babies tick all the boxes:
- They really taste of peach iced tea
- Just as thirst quenching
- None of the added sugar or preservatives
- The added benefit of probiotics
I gotta’ say, they’re pretty good!
- 1 cup (250mls) plain or peach flavoured kombucha*
- 3 ripe peaches
- 1 Tablespoon fresh lime juice
- Wash, de-stone and roughly chop your peaches. Throw into the bowl of your food processor.
- Add kombucha and lime juice. Whizz until smooth.
- Pour into 8 popsicle molds.
- Pop into the freezer until frozen - about 6 hours.
E N J O Y !
*My brother popped the question on that trip in a field of sunflowers!
This recipe features in the Phoenix Helix Recipe Roundtable.
Oh, these look heavenly. As I sit here in my woolen socks & commodious sweater at just that time of year when I start to doubt that waltzing out of the house in flip-flops will ever happen again, you’ve reminded me. I always look forward to peach season, but now it’s doubled!
Did you just actually use the word ‘commodious’ in a sentence, Petra? I’m SO impressed! 🙂
Do we freeze or refrigerate these?
Erin – FREEZE! Thanks for picking that up.
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