White Peach Iced Tea
This nonalcoholic option blends syrup made from simmered, sliced fruit with chilled white tea. Offer it to guests before an outdoor ceremony to help them cool off.
- Servings: 4
Photography: Johnny Miller
Source: Martha Stewart Weddings, Summer 2011
- 1 cup sliced peaches
- 1/2 cup sugar
- 4 1/2 cups water
- 6 bags white tea
Bring the peaches, sugar, and 1/2 cup water to a simmer over medium heat; remove from heat and let steep until completely cool. Transfer syrup and half the peaches (discard remaining peaches) to a food processor or blender and puree; strain through a fine mesh strainer, and refrigerate until cold.
Meanwhile, bring the remaining 4 cups water to a simmer over medium heat; then remove from heat, and add tea bags. Let steep for 1 minute, and remove tea bags. Let cool to room temperature, and then refrigerate until chilled. Stir the syrup and tea together in a 2-quart pitcher, and serve over ice.