Contributed By: Kay Davis



1 ounce tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)

1 lemon, sliced

1 piece gingerroot, peeled and smashed (about 2 inches)

1 quart boiling water

8 cups ice cubes

2 peaches, peeled, pitted and diced

1/2 cup sugar (or Splenda)

8 sprigs mint

1 fresh peach, pitted and sliced


Place tea, lemon and ginger in a heatproof container and add boiling water.
Let tea steep 7 to 8 minutes.

Place 4 cups of the ice in a pitcher, then pour in tea.

Blend diced peaches and sugar in a blender until smooth; mix into tea.

Serve in glasses over remaining ice and garnish with mint and peach slices.

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