Peach Basil Iced Tea with orange pekoe tea combines with basil, peach nectar and simple syrup for a very refreshing tea break.
3 Orange Pekoe Tea bags
1 cup loosely packed fresh basil leaves
4 cups water
5 5-1/2-ounce cans peach nectar (about 3-1/3 cups), chilled
1/4 cup chilled simple syrup or to taste
For simple syrup:
1-1/3 cups sugar
1-1/4 cups water
Garnish: Peach slices and basil sprigs
Put tea bags and basil in a quart-size glass measure or heat-proof bowl.
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 heat-proof pitcher. Cool tea and chill, covered, until cold, about 1 hour. Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
To make simple syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar dissolves. Let syrup cool and chill, covered. You can prepare the syrup up to two weeks ahead of time, if desired. Syrup recipe makes about 2 cups syrup.
Recipe makes 7 cups.
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