Peachy Iced Tea

Tropical Hibiscus Cooler

Tropical Hibiscus Cooler

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.

Serves 8

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

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