From BellyBytes.com, this iced tea recipe uses orange pekoe tea, fresh basil, and peach nectar. The original recipes calls for 3 teabags, but I like my tea strong, so I used 4.
4 bags orange pekoe tea
1 cup loosely packed fresh basil leaves
4 cups water
3 1/3 cups chilled peach nectar (five, 5 1/2 oz cans)
1/4 cup chilled simple syrup, or to taste (see below)
fresh peach slices and basil sprigs, for garnish
Put tea bags and basil in a heat resistant pitcher. Bring 4 cups of water to a boil and pour over tea bags. Steep tea for 5-10 minutes and remove tea bags. Cool tea and chill, covered, for about 1 hour or until cold.
Stir in chilled nectar and simple syrup. Place peach slices and ice in each glass. Pour in tea and top with a basil sprig.
Simple Syrup:
1 1/3 cups sugar
1 1/4 cups water
To make Simple Syrup:
In a small saucepan, bring sugar and water to a boil, stirring. Boil until sugar dissolves. Let syrup cool and chill, covered. Simple Syrup will keep for 2 weeks. Chill, covered, until ready to use.
