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Peach Iced Tea

This recipe was printed on a 10-pound bag of Domino Pure Cane Sugar. It looked good, so I made it. And it's great!
  • 1/3 cup fresh mint leaves
  • 4 tablespoons granulated sugar (Domino Pure Cane Sugar, of course)
  • 2 tablespoons fresh lemon juice
  • 4 cups cold water
  • 4 tea bags (individual serving size)
  • 1-1/2 cups peach nectar
Using the back of a spoon, crush the mint leaves with the sugar and lemon juice in a small bowl. Set aside.

In a 1-1/2 quart pan or tea kettle, over high heat, bring the cold water to a boil. Pour over the tea bags and mint mixture in a heat-proof pitcher or container. Stir briefly. Allow to steep 4 to 5 minutes or until desired strength.

Strain tea into another container and add peach nectar. Cool. To serve, pour into ice-filled glasses. Garnish with peach wedge and mint sprig, if desired.


Makes about 6 servings.
Readers may want to also read Patricia Mitchell's article on iced tea.
Kitchen tools you'll need: Carafes & Pitchers, Saucepans, Teapots, Tea Kettles
Cookbook Review:
Southern Herb Growing
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Southern Herb Growing Fantastic treasury of information on growing herbs in the South, along with over 100 exciting recipes.
More resources:
Texas Bluebonnets
Our special report on the State Flower of Texas, photos.
Wildflowers of Texas
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