Make Great Iced Tea
Degree of Difficulty: Dude
Once you taste this version by Matt and Ted Lee, authors of The Lee Bros. Simple Fresh Southern, you won't go back to the syrupy swill in those 2-liter bottles.
WHAT YOU'LL NEED
6 regular-size bags of orange pekoe tea (Lipton, for example)
1 lb ripe peaches, pitted (skins left on) and cut into wedges
HOW TO MAKE IT
1. Bring 2 cups of cold water to a boil in a saucepan or kettle. Put the tea bags in a heatproof pitcher and pour the boiling water over them. Let the tea steep for 15 minutes.
2. Meanwhile, puree the peaches in a food processor until smooth, about 90 seconds.
3. With a wooden spoon, press the tea bags gently against the side of the pitcher to extract the liquid from the bags. Then remove and discard them. Stir in 4 cups of cold water and the peach puree; refrigerate for 45 minutes until well chilled.
4. Strain the tea into a pitcher using a fine-mesh sieve or a folded-over piece of cheesecloth. Keep refrigerated for up to 3 days.
5. Pour the tea into tall glasses filled two-thirds to the rim with ice cubes, or combine 1/2 cup with an ounce of your favorite bourbon or whiskey to make a julep.
Once you taste this version by Matt and Ted Lee, authors of The Lee Bros. Simple Fresh Southern, you won't go back to the syrupy swill in those 2-liter bottles.
WHAT YOU'LL NEED
6 regular-size bags of orange pekoe tea (Lipton, for example)
1 lb ripe peaches, pitted (skins left on) and cut into wedges
HOW TO MAKE IT
1. Bring 2 cups of cold water to a boil in a saucepan or kettle. Put the tea bags in a heatproof pitcher and pour the boiling water over them. Let the tea steep for 15 minutes.
2. Meanwhile, puree the peaches in a food processor until smooth, about 90 seconds.
3. With a wooden spoon, press the tea bags gently against the side of the pitcher to extract the liquid from the bags. Then remove and discard them. Stir in 4 cups of cold water and the peach puree; refrigerate for 45 minutes until well chilled.
4. Strain the tea into a pitcher using a fine-mesh sieve or a folded-over piece of cheesecloth. Keep refrigerated for up to 3 days.
5. Pour the tea into tall glasses filled two-thirds to the rim 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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