Peachy Ginger Tea Thyme Food

PEACH-THYME SPIKED TEA

Steps:

• Bring 6 cups water to a boil in a large saucepan. Remove from the heat, add the tea bags and let steep 8 minutes. Discard the tea bags. Pour the tea into a small pitcher and refrigerate at least 1 hour.
• Meanwhile, bring 2/3 cup water, the sugar and lemon thyme to a simmer in a medium saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool, then strain into a liquid measuring cup. Refrigerate at least 1 hour.
• Puree the peach in a blender with the tea, lemon thyme syrup and lemon juice until very smooth, about 1 minute. Strain through a fine-mesh sieve into a pitcher and stir in the gin. Refrigerate until ready to serve. Stir and divide among mason jars filled with ice. Garnish with lemon slices.

GINGER TEA

Steps:

• Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.

PEACH-GINGER ICED TEA

Steps:

• Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.
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