Peach Basil Iced Tea

1. 1

   Put tea bags and basil in a quart-size glass measure or heatproof bowl.

2. 2

   In a saucepan bring water just to a boil and pour over tea bags.

3. 3

   Steep tea 5 minutes and strain through a sieve into a heatproof pitcher.

4. 4

   Cool tea and chill, covered, until cold, about 1 hour.

5. 5

   Stir in nectar and syrup.

6. 6

   Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.

7. 7

   In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved.

8. 8

   Let syrup cool and chill, covered.

9. 9

   Syrup may be made 2 weeks ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.