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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
3 orange pekoe tea bags |
1 cup loosely packed fresh basil leaves |
4 cups water |
five 5 1/2-ounce cans peach nectar (about 3 1/3 cups), chilled |
1/4 cup chilled simple syrup or to taste |
1 1/3 cups sugar |
1 1/4 cups water |
garnish: peach slices and basil sprigs |
Directions:
1. Put tea bags and basil in a quart-size glass measure or heatproof bowl.
2. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
3. Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
4. To make simple syrup: In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.
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