Balancing the tannins in strong brewed tea with pieces of fresh summer fruit and sweet fruit nectar creates an exceptionally refreshing beverage. Tote it in a Thermos or ice-filled, tightly capped plastic pitcher to your picnic spot. For a variation, substitute blackberry juice, blueberry juice or bilberry nectar for peach nectar, and try blackberries for peaches.
Recipe by Patsy Jamieson
5 black tea bags
4 cups boiling water
4 cups peach or apricot nectar
2 cups sliced peaches
Ice cubes, optional
Mint sprigs for garnish, optional
1. Steep tea bags in boiling water for 5 minutes. Remove tea bags.
2. Combine brewed tea and nectar in large pitcher. Gently stir in 1 1/2 cups peaches. Refrigerate until chilled, at least 3 hours or overnight.
3. Put remaining peach slices into individual glasses. Add ice cubes, if using, and pour in tea. Garnish with mint sprig, if desired.
PER SERVING: 80 cal; 1g pro; 0g total fat (0g sat fat); 21g carb; 0mg chol; 40mg sod; 1g fiber; 20g sugars