窗外的蝉鸣声越来越密时，我总会想起小时候外婆家的老冰柜。那时最期待的不是雪糕，而是妈妈用玻璃瓶装的果茶——揭开铝盖时"啵"的一声，混着果香的凉气扑面而来。今年夏天突发奇想，把记忆里的味道升级成了蜜桃柠檬茶，做法简单到离谱，快试一试！

食材清单：

水蜜桃2个

柠檬1个

冰糖50g

绿茶包2袋

气泡水或者凉白开500ml

制作步骤

①水蜜桃洗净去皮（皮别扔！等下有妙用），果肉切成1cm见方的小块，果皮撕成小片备用。

②雪平锅开小火，先放入蜜桃皮和20g冰糖，用木勺翻炒至果皮析出粉色色素

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③倒入果肉块，加200ml清水，转中火煮5分钟。看到果肉边缘微微透明时，关火用压泥器压出30%的果肉泥，保留部分果肉丁，喝起来更有层次感。

烧一壶85℃的热水，绿茶包放入玻璃壶，倒入300ml热水，焖泡3分钟后取出茶包。放凉到室温时，加入剩下的30g冰糖搅拌至融化

第三步：

①柠檬用盐搓洗表面，切3片带皮的薄片，去籽！不然会苦，剩下的挤汁过滤到绿茶中。

②把放凉的蜜桃酱倒入茶壶，用滤网过滤掉煮软的蜜桃皮，再倒入气泡水或凉白开。加5-6块冰块摇匀，最后放入柠檬片和新鲜蜜桃丁装饰，冷藏1小时风味更绝！

喝的时候记得用透明玻璃杯，看粉白的果肉丁和金黄茶汤交织，再抿一口酸甜冰爽的滋味，瞬间觉得夏天的闷热都变成了甜滋滋的气泡。对了，煮桃酱时多留几块果肉，咬到完整桃肉的那一刻，简直像在嘴里开了个迷你桃园。