Wednesday, June 15, 2011

Iced Apricot Tea


8 TBSP Apricot Allure black tea (or your favorite black tea)
9 cups water (I always use spring water)
2 sprigs of rosemary
6 fresh apricots, halved, pitted and sliced
2 1/2 cups apricot nectar

1. Heat four cups of water to 175°F. (Steam should be slow and lazy. Do not allow water to boil. Steep tea and rosemary in the water (alone, in a tea bag, or in a tea ball or other infuser) for 3 minutes 30 seconds. Remove tea from water (strain if necessary)
2. Add tea to the remaining water.
3. Stir in the apricot nectar.
4. Serve over ice. Garnish with the sliced apricots.
(If desired top off with a splash of sparkling water for a surprising fresh spritzer)

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