Apricot Peach Iced Tea Recipes

Steps:

• In a saucepan, bring 4 cups water to a boil; remove from heat. Add tea bags; steep, covered, 5 minutes., Discard tea bags. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; cool completely., Add lemonade concentrate and nectar to tea; stir in cold water. Serve over ice with mint.

Steps:

• Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.
• Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.
• Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.
• Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.

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.

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.

Steps:

• In a heatproof pitcher, pour just-boiled water over the tea bags & rosemary, & let steep for 10 minutes before removing & discarding the tea bags.
• Let tea cool, then chill in the refrigerator for 1 hour before removing & discarding the rosemary.
• Stir in the apricot nectar & apricots & pour into 6 tall glasses with 2 ice cubes in each glass.
• Top each drink with some of the sparkling water & ENJOY!

Steps:

• Steep tea bags in the boiling water to make a strong tea; discard tea bags. Refrigerate tea until well chilled. Stir together tea and peach nectar in a pitcher. Add mint and lemon slices; refrigerate 1 hour. Add ice, and serve.

Steps:

• Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags., Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately.