On Those Hot Summer Days Try One of These Tea Recipes:
Peach Iced Tea
- ⅓ cup honey
- 8 ounces dried peaches (1⅓ cups)
- 6 bags English breakfast tea
- Fresh peach slices, lemon slices, and/or mint sprigs, for serving
Bring honey and 1 cup water to a boil in a small pot over medium-high, stirring occasionally, until honey dissolves, about 2 minutes. Add dried peaches and tea bags; remove from heat and steep, covered, for 5 minutes. Uncover and remove tea bags, gently squeezing to release tea; discard bags. Cover and continue to steep dried peaches for 20 to 25 minutes.
Remove and discard dried peaches. Transfer tea mixture to a pitcher and stir in 4 cups water. Chill for at least 1 hour before serving. Serve over ice with fresh peach slices, lemon slices, and/or mint.
Ginger and Honey Iced Tea
- 8 cups boiling water
- 8 tea bags
- 2 teaspoons freshly grated ginger
- ⅓ cup honey
Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.
Remove and discard the bags and allow the tea to cool to room temperature. Stir in the honey and ginger and refrigerate until ready to use. Serve over ice.
39 calories; sodium 10mg; carbohydrates 10.5g; sugars 10g; calcium 8mg.
Watermelon and Basil Iced Tea
- 8 cups boiling water
- 8 tea bags
- ⅛ medium-size watermelon, cut into small triangles
- 1 small bunch fresh basil sprigs
- sugar, to taste (if desired)
Pour 8 cups of boiling water into a heat-resistant pitcher. Add 8 tea bags and let steep for 10 minutes.
Remove and discard the bags and allow the tea to cool to room temperature. Refrigerate until ready to use.
Before serving, add the watermelon and basil and pour over ice.
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