Wednesday, July 4, 2012

Making Great Iced Tea

Tea is, and always has been, a summertime delight. Once you taste this version by Matt and Ted Lee, authors of The Lee Bros. Simple Fresh Southern, you won't look twice at the syrupy swill in the super market.


6 regular-size bags of orange pekoe tea
1-lb ripe peaches (skin on), pitted and cut into wedges


  1. In a saucepan or tea kettle, bring 2 cups cold water to a boil. Place the teabags in a pitcher and pour the boiling water over them. Let stand for at least 20 minutes.
  2. Meanwhile, in a food processor, puree the peaches until smooth -- about 90 seconds.
  3. With a wooden spoon, gently press the tea bags against the side of the pitcher to extract the liquids. Remove and discard.
  4. Stir in 4 cups of cold water and peach puree; refrigerate 45 minutes or until well chilled.
  5. Strain the tea into a pitcher using a fine-mesh sieve or cheesecloth.
  6. Pour the tea into tall glasses filled 2/3 with ice cubes or combine 1/2 cup with an ounce of your favorite bourbon or whiskey to make a julep.

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