Peach and Mint Iced Tea

Ingredients

6 cups water

1 1/4 cups (lightly packed) fresh mint leaves (from 3 bunches)

3 ripe peaches, pitted

4 cups ice cubes, crushed

5 1/2 cups water

1 1/4 cups (lightly packed) fresh mint leaves (from 3 bunches)

3 ripe peaches, pitted

4 cups ice cubes, crushed

Directions

PREP TIME
1
HRS
10
MINS
COOKING TIME
10
MINS
Serves
4
Make-Ahead:
The mint tea and peach puree can be made up to 8 hours ahead. Keep refrigerated.
Make-Ahead:
The mint tea and peach puree can be made up to 8 hours ahead. Keep refrigerated.

Pour 6 cups of water into a medium saucepan. Cover and bring to a boil over high heat. Remove from the heat and add 1 cup of mint leaves. Cover and steep for 30 minutes to allow the mint to infuse the water. Strain the mint tea into a pitcher, discarding the leaves, and refrigerate until cold.

Meanwhile, chop 2 peaches coarsely and place them in a blender. Puree until smooth, adding a couple tablespoons of mint tea to help create the puree. Strain the peach puree through a fine-mesh sieve and chill the puree. You should have about 1 cup of puree. It will have a peach color when first blended, and will turn into a brownish tea color once chilled.

Thinly slice the remaining peach. In 4 tall glasses, layer the crushed ice, thin slices of peach, and the remaining 1/4 cup mint leaves, filling glasses about halfway. Divide the chilled mint tea among the glasses, and then stir in the peach puree. Serve immediately.

Pour 5 1/2 cups of water into a medium saucepan. Cover and bring to a boil over high heat. Remove from the heat and add 1 cup of mint leaves. Cover and steep for 30 minutes to allow the mint to infuse the water. Strain the mint tea into a pitcher, discarding the leaves, and refrigerate until cold.

Meanwhile, chop 2 peaches coarsely and place them in a blender. Puree until smooth, adding a couple tablespoons of mint tea to help create the puree. Strain the peach puree through a fine-mesh sieve and chill the puree. You should have about 1 cup of puree. It will have a peach color when first blended, and will turn into a brownish tea color once chilled.

Thinly slice the remaining peach. In 4 tall glasses, layer the crushed ice, thin slices of peach, and the remaining 1/4 cup mint leaves, filling glasses about halfway. Divide the chilled mint tea among the glasses, and then stir in the peach puree. Serve immediately.