Rachel's CafeAll things coffee…

To make peach tea from scratch…?

We have a blooming peach tree in the back yard… do i just boil the leaves and strain the water?

Most of the recipes call for peach nectar, so first that recipe

Peach Nectar
Ingredients:
2 lbs ripe peaches
2 cups water
pinch of salt
1 1/2 cups sugar
juice and zest of half a lemon

Directions

Slice the peaches off the pits and coarsely chop them. Place a medium saucepot over high heat and add the peaches and water. Cook over high heat about 15 minutes, stirring often until the fruit has broken down. Add water as necessary to keep the fruit covered.

Remove the pot from the heat and stir in the lemon. Pass the peaches through a sieve, pressing the fruit through with a spoon. This should yield about 3 cups of nectar. Add one-half cup of sugar for every cup of nectar. Let cool and stir into tea or lemonade, use it as a glaze for roasted or grilled pork or chicken, drizzle over fresh fruit or whatever else strikes your fancy. The nectar will keep in the refrigerator for up to a week. Makes about three cups.

Peach Tea recipe
Makes about 6 servings.

2 cups peach nectar
1 tablespoon fresh lemon juice
4 tablespoons granulated sugar (or more for sweeter tea)
2 cinnamon sticks
4 tea bags
4 cups cold water

In a 1 1/2-quart pan or tea kettle, over high heat, bring cold water to a boil.

Pour over tea bags and cinnamon sticks in heat-proof pitcher or container; stir briefly. Allow to steep for 4 to 5 minutes or until desired strength.

Strain tea into another container. Stir in sugar, lemon juice, and peach nectar; cool.

To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge, if desired

Southern Living Peach tea
3 (11.5-ounce) cans peach nectar
2 quarts brewed tea
1 cup sugar
1/4 cup fresh lemon juice

Preparation
Stir together all ingredients; chill until ready to serve.
Yield
3/4 gallon

Southern Living, AUGUST 2002

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