Peach Basil Iced Tea

Name: Peach Basil Iced Tea
Cook time: 10 min
Yield: 2 servings
Ingredients: 240 ml water divided; 2 count black tea bags plain; 1 count ripe peach pit removed, sliced; 20 g granulated sugar none; 8 count fresh basil leaves torn if large; 10 ml fresh lemon juice freshly squeezed; 1 g fine salt none; 115 ml water divided; 240 g ice cubes for serving

Black tea is brewed, then chilled with muddled peach and basil syrup for a layered iced drink that finishes bright and aromatic.

By Julienne

Cook time: 10 minutes

Servings: 2

Ingredients

240 ml water divided
2 count black tea bags plain
1 count ripe peach pit removed, sliced
20 g granulated sugar none
8 count fresh basil leaves torn if large
10 ml fresh lemon juice freshly squeezed
1 g fine salt none
115 ml water divided
240 g ice cubes for serving

Instructions

Bring 240 ml of the water to a boil in a small saucepan. Remove from the heat, add the tea bags, and steep for 5 minutes. Tea is deep amber and aromatic; do not steep so long that it turns harsh.
While the tea steeps, combine the sliced peach, sugar, basil, lemon juice, salt, and the remaining 115 ml water in a pitcher or large jar. Muddle firmly until the peach gives up juice and the sugar begins to dissolve. The peach is crushed and the mixture looks glossy and lightly syrupy.
Strain the hot tea into the pitcher over the peach-basil mixture. Stir well, then cool for 5 minutes at room temperature before chilling further with ice. The sugar is dissolved and the drink smells like tea, peach, and basil.
Fill 2 glasses with the ice, divide the tea evenly, and serve immediately. Each glass is cold, lightly sweet, and fully chilled with visible peach and basil notes.