Print Recipe

Peach Basil Tea



  • 3 orange pekoe tea bags
  • 1 cup loosely packed fresh basil leaves
  • 4 cups water
  • 3 1/2 cups peach nectar (canned in the juice section)
  • 1/4 cup chilled simple syrup*

* equal amounts of granulated sugar and water warmed to dissolve


  1. Put tea bags and basil in heatproof quart glass measure bowl. Bring water to boil and pour over tea and basil. Steep for 5 minutes.
  2. Add simple syrup. Let cool to about room temperature and add peach nectar.
  3. Remove basil leaves.
  4. Serve over ice with springs of fresh basil.

Can be made 2 to 3 days ahead and kept chilled.

Can also freeze peach slices and add as ice cube substitutes.

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