Peach: Peach-Infused Tea with Mint Syrup

posted by Jane 05-15-100 1:13 PM

From the St. Louis Post
Ice Tea was invented in St. Louis
Trickle- down theories
By Kathy Casey

Peach-Infused Tea with Mint Syrup

For tea:
2 tablespoons loose Darjeeling tea
2 large, very ripe peaches
4 cups boiling water

For mint syrup:
1 cup granulated sugar
1 cup water
1 cup fresh mint sprigs

To serve:
Ice cubes
Mint sprigs, optional
Peach wedges, optional

To prepare tea: Place tea leaves in heatproof pitcher or bowl. Cut peaches in half, remove pits and mash fruit with wooden spoon, potato masher or hands. Add pulp and juice to tea container. Add boiling water; stir to infuse peach flavor. Let steep 10 minutes, then strain, pressing out liquid and discarding solids. Let cool, then cover and chill until ready to serve.

Meanwhile, prepare syrup: Place sugar and water in pan. Bring to a boil over high heat; boil 2 minutes. Stir in mint. Remove from heat. Let steep until it reaches room temperature, then strain out mint. Keep syrup covered at room temperature.

To serve: Pour peach tea over ice in tall glasses. Add mint syrup to taste. Garnish with fresh mint sprigs and wedges of peach.

Yield: 4 cups.

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