Ingredients
| 2 | ripe peaches (or 4 canned halves, drained) |
| 60 g | sugar |
| 100 ml | water |
| 4 bags | black tea |
| 500 ml | boiling water |
| 400 g | ice |
| ½ | lemon (juice) |
Method
- Cook the chopped peach with the sugar and 100 ml water for 10 min. Mash and strain: that is the syrup.
- Steep the tea in the boiling water for 4 min.
- Add the syrup and lemon to the hot tea.
- Pour over the ice in the jug and stir.
To finish: Peach slices and mint.
Tip: The syrup keeps 1 week in the fridge: make double.