Fresh fruit and fragrant herbs team up in this flavorful Rosemary-Peach Tea.
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
- 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.
- 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.
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