Spiked Peach Tea Food

SPIKED SWEET TEA

Steps:

• Steep 8 black tea bags in 1 cup boiling water, 6 minutes; discard the tea bags. stir in 1 1/2 cups raw sugar and the zest of 1 lemon (in strips). let cool; strain into a pitcher. add 3/4 cup lemon juice, 2 cups southern comfort, 4 cups ice cubes and 1 sliced lemon. stir to partially melt the ice. pour into glasses.

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.

SPIKED PEACH ICED TEA

Steps:

• Empty contents of drink mix packet into large plastic or glass pitcher. Add water, orange juice and bourbon; stir until drink mix is completely dissolved.
• Serve over ice cubes in tall glasses.
• Add orange slice to each glass.

WHISKEY SPIKED PEACH ICED TEA

Steps:

• Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher, add peach nectar, and stir to combine. Chill in the refrigerator for at least 1 hour.
• Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey. Stir in 1 shot of whiskey to each glass and garnish with a peach slice and fresh mint sprig.

SPARKLING PEACH TEA

Steps:

• Cut the peach in half, remove the pit and dice the fruit. Put the peaches, Simple Syrup and lemon juice into a blender and puree until smooth. Strain the mixture through a fine-mesh strainer. Stir together the peach-simple syrup mixture with the peach iced tea. Pour half of the peach tea mixture into ice cube trays and freeze. Chill the remaining peach tea mixture.
• To make the cocktails: Fill 4 tall iced tea glasses with the tea cubes. Divide the peach tea evenly among the glasses. Top each with Prosecco, garnish with a lemon slice and serve immediately.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.