Fresh Peach Sweet Iced Tea Food

SWEET PEACH TEA

Steps:

• Place tea, lemon and ginger in a heatproof container and add boiling water. Let tea steep 7 to 8 minutes.
• Place 4 cups of the ice in a pitcher, then pour in tea.
• Blend diced peaches and sugar in a blender until smooth; mix into tea. Serve in glasses over remaining ice and garnish with mint and peach slices.

SWEET ICED PEACH TEA

Steps:

• Make the tea in a 3 or 4 quart pitcher (or iced tea pot). Set aside.
• Pour peaches and water into a blender.
• Blend on high speed until well blended.
• Add sugar and blend for a few more seconds.
• Add more water until there is 1 quart.
• Blend for a few seconds-- pulse.
• Pour this mixture into the pitcher of tea and stir until well mixed.
• Chill before serving.
• Serve over ice or warm up for a hot drink.

HOMEMADE PEACH ICED TEA

Steps:

• Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds). Simmer over medium heat for about 30 minutes.
• Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.
• Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.
• The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PEACH-SCHNAPPS ICED TEA

Steps:

• Fill large chilled glass with crushed ice. Pour in schnapps and fill glass with iced tea and peach tea. Garnish with peach slices and serve at once.

FRESH PEACH SWEET ICED TEA

Steps:

• Steep tea bags in boiling water for 5 minutes; set aside to chill. Meanwhile puree the peaches and push pulp through a strainer.
• Add the strained puree to a 1/2 gallon pitcher, stir in the simple syrup and lemon juice, top with ice and pour tea over the top; stir.
• Cover and chill in refrigerator until needed, stirring in fruit just before serving.

ICED PEACH MINT TEA

Steps:

• Crush mint leaves with sugar and lemon juice; pour boiling water over mint leaves and tea bags.
• Let steep to desired taste; drain tea bags.
• Mix in peach nectar.
• Pour over ice in tall glasses and garnish with fresh mint.

HOMEMADE PEACH TEA

Steps:

• Mix 1 cup water, sugar, and peach slices together in a saucepan; bring to a boil. Reduce heat to medium and simmer, crushing peach slices as you stir, until sugar is dissolved, about 5 minutes. Remove saucepan from heat, cover, and allow peaches to infuse syrup, about 30 minutes. Strain to remove peach slices.
• Bring 6 cups remaining water to a boil in a separate pot. Remove from heat, add tea bags, cover, and steep for about 5 minutes.
• Remove tea bags from the pot, pour in peach syrup, and cool to room temperature. Refrigerate until ready to serve.

APRICOT-PEACH ICED TEA

Steps:

• In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
• Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
• Once tea is desired strength, add frozen or fresh peaches.
• Pour over ice and serve.
• ***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
• In blender, puree 1/2 pint fresh raspberries; strain out seeds.
• Add to cold water with superfine sugar.
• Replace peaches with 1 pint fresh raspberries.