Iced peach and earl grey tea

Iced peach and earl grey tea

By
From
The Art Of The Larder
Photographer
Mike Lusmore

The bergamot flavour of Earl Grey tea is gorgeous here with the peach syrup. Serve in tall glasses, with lots of ice and more sliced fresh peach.

Ingredients

Quantity Ingredient
100g sugar
2 ripe peaches, halved, stoned and thinly sliced
1-2 earl grey tea bags, (or use 1–2 tablespoons loose tea leaves), depending on how strong you like it (black tea can also be used)

Method

  1. Bring 100ml of water to the boil with the sugar and one of the sliced peaches in a small saucepan, then reduce the heat and simmer until the sugar is dissolved. Remove from the heat and set to one side to infuse for at least an hour or so.
  2. In the meantime, brew the tea for about 4 minutes in 1 litre of hot water and allow to cool. Strain into a big jug and put into the fridge to chill completely.
  3. Strain the cooked peach slices from the syrup (eat them with some Greek yoghurt or ice cream) and pop the syrup into the fridge to cool.
  4. Add the peach syrup to the tea and serve over ice with the remaining fresh sliced peach.
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