Loading...I have had this recipe for a long time and just found it again. My notes on it says “Gourmet 1995” so I am thinking someone posted it from Gourmet magazine.
Difficulty: Easy
Servings: Makes about 2 cups
Ingredients
3 orange pekoe tea bags
4 cups water
5 (5 1/2-ounce) cans apricot nectar (about 3 1/3 cups), chilled
1/2 cup chilled simple syrup, or to taste
Directions
To make the tea:
Put tea bags in a heatproof pitcher.
In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
Stir in nectar and syrup. Serve tea over ice in tall glasses.
To make the syrup:
In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
Categories: Beverages
Submitted by: wvhomecanner on June 23, 2010
Suzanne McMinn says:
What exactly is nectar? How is it different from straight apricot juice? (Like I made today with the steam juicer from my apricots.)
On June 23, 2010 at 6:56 pm
Dede ~ wvhomecanner says:
What you made today is clear juice. Nectar includes the pulp, which in the case of apricots is velvety – still a juice but it’s opaque and has some viscosity. Apricot nectar is really easy to make if you have some type of food strainer. And some recipes calling for nectar could be used with apricot juice I’m sure – like this tea.
On June 23, 2010 at 8:00 pm
Suzanne McMinn says:
Okay, thanks. Yeah, that’s what I’m thinking, I could just replace the nectar with the juice for tea or probably lots of other stuff.
On June 24, 2010 at 7:14 am