Peach Nectar Iced Tea Recipes

Steps:

• Add all ingredients to a large pitcher; stir to combine.
• Cover and chill until ready to serve.

Steps:

• Stir together the tea, Peach Nectar and bourbon in a pitcher filled with ice. Pour into iced tea glasses filled with ice and garnish with a lemon slice and mint sprig.
• Combine the peaches, 2 cups water, lemon juice and sugar (if using) in a blender and blend until smooth. Strain the peach nectar through a fine-mesh strainer. Store in an airtight container in the refrigerator for up to 2 days.

Steps:

• Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.
• Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.
• Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.
• Stir the peach syrup into the iced tea with some ice, or pour a little of the syrup into tall glasses and add the tea. Top up with more water, sparkling water or ice. Add peach slices to serve.

Steps:

• Steep tea bags in the boiling water to make a strong tea; discard tea bags. Refrigerate tea until well chilled. Stir together tea and peach nectar in a pitcher. Add mint and lemon slices; refrigerate 1 hour. Add ice, and serve.

Steps:

• Bring the water to a boil in a large pot. Turn off heat. Add tea bags and steep for 5 to 10 minutes. Allow to cool.
• Add 12-ounces of the peaches to a blender and puree until it reaches a smooth consistency.
• Combine the cool tea, peach puree, peach nectar, peach liquor and remaining slices of peaches to a glass pitcher. Serve over tall glasses of ice with a sprig of mint to garnish.

Steps:

• Mash 6 canned peach halves with 1 1/2 cups of the juice, 1/3 cup sugar and 1 tablespoon grated ginger in a pitcher. Add ice and 6 cups cold English breakfast tea.
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Steps:

• Bring water to a boil in a small saucepan; remove from the heat, add tea bags, and let steep 5 minutes. Remove tea bags and stir in sugar until dissolved. Transfer to a pitcher, add peach nectar, and stir to combine. Chill in the refrigerator for at least 1 hour.
• Fill tall glasses with ice and then pour peach tea over, leaving some room at the top for the whiskey. Stir in 1 shot of whiskey to each glass and garnish with a peach slice and fresh mint sprig.

Steps:

• Pour the boiling water over the 2 tea bags, then cover & let steep for 5 minutes.
• Stir in the sugar, then pour into a pitcher & stir in the peach nectar. Serve in tall glasses over ice.