Peach And Blackberry Iced Tea Recipes

HOMEMADE PEACH ICED TEA

Steps:

• Bring 3 cups (750ml) water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds). Simmer over medium heat for about 30 minutes.
• Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.
• Bring 4 cups (1 liter) water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.
• The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.
• Cook's Note: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

PEACH AND BLACKBERRY ICED TEA

Steps:

• Put tea bags and the boiling water in a medium saucepan or heatproof bowl. Let stand 5 minutes. Discard tea bags. Transfer tea to a large pitcher.
• Cut 2 of the peaches into 8 wedges each. Add sliced peaches and the sugar to the tea. Stir tea until sugar has dissolved. Let cool completely.
• Stir in peach nectar. Refrigerate tea until cold (or up to 1 week in an airtight container). Just before serving, remove peaches; discard. Cut remaining peaches into 8 wedges each. Add peaches and blackberries to the tea. Serve over ice.

PEACH BLUEBERRY-BASIL ICED PEACH TEA

Steps:

• Crush blueberries and basil with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional blueberries and basil.
• For a pitcher, simply double the recipe.
• For a cocktail version, simply add ¼ cup light rum.

PEACH-BLACKBERRY PIE

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse a few times. Scatter the butter and shortening over the flour mixture and pulse until it resembles coarse meal. Gradually add 4 to 7 tablespoons ice water, pulsing until the dough just comes together. Remove the dough from the machine and lightly knead on a flat surface to form a disk. Wrap the dough in plastic wrap and refrigerate at least 1 hour. Position a rack in the bottom of the oven and preheat to 375 degrees F.
• Make the filling: Combine the peaches, brown and granulated sugars, cinnamon, ginger, nutmeg, peach eau de vie and cornstarch or tapioca in a large bowl and mix until well combined. Toss the blackberries with the cassis in a separate bowl. Let sit 10 minutes, then use a slotted spoon to spoon the berries into the peach mixture and toss. Divide the chilled dough in half and roll out each half into a 13-to-14-inch round on a lightly floured surface. Transfer one of the rounds to a 9-inch deep-dish pie plate. Spoon the fruit into the crust using a slotted spoon; add some of the juices that have accumulated in the bowl (about 1/4 cup). Scatter the butter over the top. Roll up the remaining dough round on the rolling pin, then unroll it on top of the filling. Trim the edges of both crusts to a 3/4-inch overhang. Fold the edges over; press to seal and crimp the edges. Cut 6 slits in the top crust to allow steam to escape. Brush the top of the pie with the cream and sprinkle with the turbinado sugar. Place the pie on a baking sheet and bake on the bottom oven rack until the crust is golden and the juices bubble thickly through the slits, 1 hour, 20 minutes to 1 hour, 30 minutes. (Cover the crust's edge with foil if it browns too quickly.) Let the pie cool about 3 hours before serving. Photograph by Steve Giralt

PEACH AND MINT ICED TEA

Steps:

• Pour the water into a heat-resistant pitcher. Add the tea bags and let steep for 10 minutes.
• Remove and discard the bags and allow the tea to cool to room temperature before refrigerating.
• Add the peaches, mint, and sugar (if using). Strain, if desired. Pour over ice.