Ah, iced tea. Aside from a chilly beer, there's no other summer beverage that tastes very so fantastic on a long, very hot day.
I'm not speaking about the jugs or the tallboy cans of the tan-tinted water sweetened with substantial fructose corn syrup. I'm taking actual brewed tea, tinged with a slight trace of sugar, chilled above ice. Simplicity. Perfection.
When you brew up your upcoming batch, think about the recipe below from Linton Hopkins, govt chef of Restaurant Eugene in Atlanta. He stirs in peach preserves, which provides the tea a mellow sweetness. Contact it summer in a glass.
Sweet Georgia Peach Tea
Recipe adapted from Linton Hopkins, government chef of Cafe Eugene in Atlanta, GA
What you will need :
five bags black tea
five cups drinking water
3 Tbsp peach preserves*
one lemon, sliced into 5 rings
two peaches, sliced into wedges
Refreshing mint
How to make it:
one. In a medium pot, boil the drinking water. Place the tea baggage into the boiling h2o and turn off the temperature, permitting the tea to steep until dark brown in shade, five to eight minutes.
2. As the tea steeps, spoon the peach preserves into the bottom of a substantial glass pitcher. Pour the incredibly hot tea into the glass pitcher. Working with a long wood spoon, stir the combination until the peach preserves are mostly dissolved. Awesome the tea in the fridge.
three. When chilled, pour into glasses crammed with ice, a lemon slice, and a peach slice. Garnish with mint leaves.
*Pre- created preserves are fine, but if you want to upgrade the flavor of your peach tea even more (and drink the good products effectively by wintertime ) than make your individual preserves, like Hopkins does at the restaurant. For a total manual to canning and preserving test out Natural Gardening's foolproof system.
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