Ingredients Jump to Instructions ↓

  1. 8 bags English Breakfast Tea 1 bag hibiscus tea 8 cups water

  2. 1 (16-ounce) bag sliced frozen peaches, thawed, divided

  3. 1 (12-ounce) can peach nectar, chilled

  4. 1/4 cup peach liquor Fresh Mint, for garnish

Instructions Jump to Ingredients ↑

  1. Bring the water to a boil in a large pot. Turn off heat. Add tea bags and steep for 5 to 10 minutes. Allow to cool. Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency. Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish


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