We can’t think of many things more refreshing than an iced tea on a warm day. We’ve used earl grey here, but you can try different types of tea, such as jasmine for a floral variation.
Makes syrup for 2 ltr of tea
3 ripe peaches, stoned and quartered with the skin on
100ml maple syrup
2 earl grey teabags
To serve:
1 ripe peach, stoned and sliced
Fresh mint
Ice cubes
To make:
1 Add the peaches to a pan over a medium heat, along with the maple syrup and 250ml of water. Simmer gently for 15 mins, giving the peaches a mash with a potato masher every so often to break them down.
2 Remove from the heat and strain the liquid through a fine sieve into a jug, discarding the pulp. Leave to cool.
3 Place the teabags into a jug and pour over 1 ltr of freshly boiled water. Allow the tea to steep for 2-3 mins, then remove the teabags and allow the tea to cool completely.
4 In a large serving pitcher, add half the peach syrup together with the cooled tea and stir until combined. Add plenty of ice to get it lovely and cold. Pour into glasses filled with more ice and garnish with peach slices and fresh mint before serving.
Cook’s note: The syrup can be made ahead and kept in the fridge for up to five days.
This recipe is taken from our June issue’s ‘A Good Life’ pages in which Michelle Tansley shows us around her Derbyshire garden and shows us what she’s cooking and growing this month. The feature also includes recipes for Grilled Chicken Thighs with Romesco Sauce, Roasted Beetroots and Carrots with Whipped Feta, Herb and Edible Flower Salad and Frozen Kefir with Fresh Cherry Compote.
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