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Jasmine Peach Iced Tea
from the kitchen of Sharmagne Leland-St. John

5 jasmine tea bags
4 cups of boiling water
112 pounds of fresh peaches, peeled, pitted and sliced
Sugar to taste
2 meyer lemons, juiced
5 cups ice cubes
1 cup fresh peaches, cut into bite-sized chunks

Steep the tea bags in boiling water for 5 minutes.
Add the sugar while still hot. Set aside to cool.

Purée peaches and push the pulp through a strainer
or moulie. Place the strained purée in a 12 gallon
pitcher. Stir in the lemon juice. Add the ice and
pour the cooled tea over the top. Stir.

Cover and chill in refrigerator until ready to serve.
Stir in the peach chunks just before serving.

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