3 orange pekoe tea bags
4 cups cold water
5 (5-ounce) cans peach nectar (about 3 1/3 cups), chilled
1/4 cup chilled simple syrup or to taste
1 1/3 cups sugar
1 1/4 cups water
Peach slices for garnish
To make tea:
Place tea bags in a quart-size glass measure or heatproof bowl.
In a saucepan, bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.
Stir in nectar and syrup.
Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.
To make simple 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.
*can be doubled and tripled!
*make in gallon jugs for a party
Yield: 8 servings
Submitted by: oredeb on May 12, 2010