To make peach tea from scratch...?

We have a blooming peach tree in the back yard... do i just boil the leaves and strain the water?

To make peach tea from scratch...?
Most of the recipes call for peach nectar, so first that recipe





Peach Nectar


Ingredients:


2 lbs ripe peaches


2 cups water


pinch of salt


1 1/2 cups sugar


juice and zest of half a lemon





Directions





Slice the peaches off the pits and coarsely chop them. Place a medium saucepot over high heat and add the peaches and water. Cook over high heat about 15 minutes, stirring often until the fruit has broken down. Add water as necessary to keep the fruit covered.





Remove the pot from the heat and stir in the lemon. Pass the peaches through a sieve, pressing the fruit through with a spoon. This should yield about 3 cups of nectar. Add one-half cup of sugar for every cup of nectar. Let cool and stir into tea or lemonade, use it as a glaze for roasted or grilled pork or chicken, drizzle over fresh fruit or whatever else strikes your fancy. The nectar will keep in the refrigerator for up to a week. Makes about three cups.











Peach Tea recipe


Makes about 6 servings.





2 cups peach nectar


1 tablespoon fresh lemon juice


4 tablespoons granulated sugar (or more for sweeter tea)


2 cinnamon sticks


4 tea bags


4 cups cold water





In a 1 1/2-quart pan or tea kettle, over high heat, bring cold water to a boil.





Pour over tea bags and cinnamon sticks in heat-proof pitcher or container; stir briefly. Allow to steep for 4 to 5 minutes or until desired strength.





Strain tea into another container. Stir in sugar, lemon juice, and peach nectar; cool.





To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge, if desired











Southern Living Peach tea


3 (11.5-ounce) cans peach nectar


2 quarts brewed tea


1 cup sugar


1/4 cup fresh lemon juice





Preparation


Stir together all ingredients; chill until ready to serve.


Yield


3/4 gallon





Southern Living, AUGUST 2002
Reply:Peach Tea recipe


Makes about 6 servings.





2 cups peach nectar


1 tablespoon fresh lemon juice


4 tablespoons granulated sugar (or more for sweeter tea)


2 cinnamon sticks


4 tea bags


4 cups cold water





In a 1 1/2-quart pan or tea kettle, over high heat, bring cold water to a boil.





Pour over tea bags and cinnamon sticks in heat-proof pitcher or container; stir briefly. Allow to steep for 4 to 5 minutes or until desired strength.





Strain tea into another container. Stir in sugar, lemon juice, and peach nectar; cool.





To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge, if desired.
Reply:Hi !!!


Here you go...GET OUT YOUR FRESH PEACHES...





Pam%26#039;s Peach Tea





Ingredients:


4-5 tea bags


2 cups of sugar (heaping)


1 gallon of water


3-4 bag ripened peaches





Directions:


Place 4-5 tea bags of choice in 1/2 gallon of hot water. The water does not have to be quite at the boiling point so coffee maker is perfect for this. Allow tea bags to sit in hot water for approximately 15-20 min. Pour hot tea into a 1 gallon pitcher. Add the sugar and stir thoroughly while still hot. Cut the peaches into halves or quarters, discarding the pits. Simply squeeze the cut peaches to a pulp, into the warm tea. Allow the squeezed fruit to float around in the tea. Fill with cold water and refrigerate. Serve over ice.





-----------BONUS RECIPE FOR YOU...





Tea Poached Peaches





Ingredients:


Mr. Coffee® Iced Tea Maker


Water


9 Lipton® %26quot;Brisk%26quot;® Cup Size Tea Bags OR 3 Lipton® Family Size Tea Bags


1/2 cup firmly packed light brown sugar


1 quart of boiling water


6 firm ripe peaches


1/2 tablespoon whole cloves


2 whole star anise


Whipped cream





Directions:


- Into a pitcher, measure fresh, cold water to the 2-quart mark. Pour into Mr. Coffee® Iced Tea Maker reservoir.


- Fit a Mr. Coffee® 8-12-cup filter into the tea-steeping basket; add tea bags and sugar.


- Fit the pitcher into place for brewing. Turn the machine ON to brew.


- While tea is brewing, in bowl, pour boiling water over peaches. Let stand for five minutes, then run cold water in the bowl until water is cool. Using your fingers or paring knife, gently remove peach skins. Cut each peach in half, remove pits, and set


- Pour brewed tea into large, shallow saucepot; add peaches, cloves and star anise. Bring to simmer, then cook for 5 minutes, turning the peaches occasionally. With slotted spoon, remove peaches to large bowl.


- Bring tea mixture to a boil over high heat. Continue cooking tea until mixture is reduced by about two-thirds, and until mixture is slightly thickened. Pour thickened tea over peaches and chill at least 2 hours or until ready to serve.





To serve, on each dessert plate, place 2 tablespoons tea mixture. Place 2 peach halves on each plate; top each half with whipped cream and drizzle, if desired, with additional tea.



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