Hibiscus Southsider Food

SPARKLING PEACH TEA

Steps:

• Cut the peach in half, remove the pit and dice the fruit. Put the peaches, Simple Syrup and lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture with the peach iced tea. Pour half of the peach tea mixture into ice cube trays and freeze. Chill the remaining peach tea mixture.
• To make the cocktails: Fill 4 tall iced tea glasses with the tea cubes. Divide the peach tea evenly among the glasses. Top each with Prosecco, garnish with a lemon slice and serve immediately.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

FRUIT-INFUSED COLD-BREW TEA

Steps:

• Set 8 cucumber wheels aside for garnish.
• Add the tea bags, strawberries, thyme and remaining cucumber wheels to a large container. Add 2 quarts (8 cups) cold water and refrigerate overnight (12 hours). Discard the tea bags.
• To serve, pour over ice and garnish each glass with a fresh cucumber wheel.

SOUTHSIDE COCKTAIL

Steps:

• Combine the gin, lime juice, simple syrup and mint sprig in a shaker. Add some ice cubes and shake vigorously. Strain into a chilled martini glass.
• Garnish with one mint leaf, smacked to release the oils, floating on top of the cocktail.