Rosemary-Peach Tea
 
MAKES ABOUT 9 CUPS
Ingredients
  • 8 cups water, divided
  • 2 bags black tea
  • 6 sprigs fresh rosemary
  • 1 cup sugar
  • 1 pound sliced peaches, fresh or frozen
  • Garnish: fresh rosemary sprigs
Instructions
  1. In a medium saucepan, bring 4 cups water to a boil over high heat. Remove from heat and add tea bags and rosemary. Let steep for 5 minutes. Remove tea bags. Add sugar and stir until dissolved. Let rosemary steep for 15 minutes more. Remove rosemary sprigs.
  2. Transfer tea to a large pitcher and add remaining 4 cups water and peaches. Cover and let come to room temperature, about 1 hour. Refrigerate and let peaches steep overnight or up to 5 days. Serve over ice. Garnish with rosemary, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/rosemary-peach-tea-recipe/