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Tea: Peach Iced Tea

Source of Recipe


From "The White Barn Inn Cookbook"






List of Ingredients



• 1 cup sugar
  
• Juice of 1/2 lemon
  
• 4 firm, ripe peaches
  
• 4 Tbsp Darjeeling tea leaves
  






Instructions



1. In a medium saucepan, combine the sugar with 1 cup of water and bring to a boil over high heat. Continue to cook over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the lemon juice and remove from the heat.
   
   
2. Meanwhile, remove the pits from 2 peaches and roughly dice the flesh, leaving the peaches unpeeled. In the jar of a blender, combine the sugar syrup and diced peaches and puree until smooth. Strain through a sieve and reserve in a small pitcher.
   
   
3. In a kettle, bring 4 cups of water to a boil. While the water is boiling, remove the pit from one of the remaining peaches and roughly dice the flesh. Place the tea leaves and diced peach in a heat-resistant pitcher. Add the boiling water and infuse for 3 minutes.
   
   
4. Add 4 cups of cold water to the pitcher and stir vigorously with a wooden spoon, smashing the peach pieces to a pulp.
   
   
5. Remove the pit from the remaining peach and cut the peach into 6 wedges, leaving the peach unpeeled. Combine the wedges in a serving pitcher with 4 cups of ice. Put another 4 cups of ice in a large sieve and place it over the serving pitcher. Strain the peach and tea infusion through the ice-filled sieve into the pitcher. Add peach syrup to taste and stir to mix. Serve immediately.
   
   The remaining syrup can be served with the iced tea for those who prefer their tea sweeter.
   
   Makes about 3 quarts.